Kistler
Summary
Kistler Vineyards, established in 1978 and led by winemaker Jason Kesner since 2017, produces Chardonnay and Pinot Noir from select sites across Sonoma County's Russian River Valley and Sonoma Coast, where volcanic and Goldridge loam soils define their vineyards. Their winemaking follows traditional Burgundian methods, including whole-cluster pressing for Chardonnays, natural malolactic fermentation, and aging in French oak for 11-18 months.
Heritage & Leadership
Kistler Vineyards began operations in 1978 when Steve Kistler and business partner Mark Bixler established their winery in Sonoma County. Steve Kistler served as winemaker from the founding until 2017, developing a focused portfolio of single-vineyard Chardonnay and Pinot Noir wines. Mark Bixler, who passed away in 2017, contributed his chemistry background to the technical aspects of wine production. In 2008, Jason Kesner joined as assistant winemaker and transitioned to head winemaker in 2017 after working alongside Steve Kistler for nearly a decade.
Vineyards & Wines
Kistler manages vineyards across two primary Sonoma County regions: the Sonoma Coast and Russian River Valley. The portfolio includes specific vineyard sites such as McCrea Vineyard in the Sonoma Mountain AVA, Dutton Ranch in Russian River Valley, and Trenton Roadhouse vineyard. These sites feature well-draining soils with varying compositions of volcanic material and Goldridge loam. The vineyards focus exclusively on Chardonnay and Pinot Noir, with vine densities maintained at approximately 2,400 vines per acre. Elevation ranges from 200 to 1,800 feet across their various sites.
Philosophy & Practice
The winemaking program at Kistler follows traditional Burgundian methods. Chardonnay grapes undergo whole-cluster pressing, with fermentation occurring in French oak barrels. The wines age in French oak barrels for 11-18 months depending on the vineyard source. Malolactic fermentation proceeds naturally. For Pinot Noir, the winery employs open-top fermenters with manual punch-downs. Production techniques emphasize minimal intervention, allowing each vineyard site to express its specific characteristics. The winery maintains temperature-controlled barrel rooms for optimal aging conditions.