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Pinot Noir, 'Occidental Station Vyd', Occidental [by Steve Kistler]

Each year at harvest, Occidental Station is our first vineyard to be picked. Since the fruit always goes into our fermenters first, it does not enjoy the benefit of large populations of yeast already circulating in the winery. Therefore, it is often the slowest to start and may take over three weeks to complete alcoholic fermentation. The extended time in the fermenter only enhances its expressive personality, which features a vibrant purple color, bright natural acidity, and notes of violet, graphite, and cassis. The Occidental Station pinot noir is distinctly purple in its fruit character, in comparison to the red-fruited Bodega Headlands and SWK wines.

United States
Sonoma Coast
Pinot Noir

Tasting Notes

Deeply-pitched aromas of purple fruits, graphite and cassis. A stony minerality energizes and elevates the palate, which features an impressive array of red and black fruit flavors. Delivers great intensity and concentration without giving any impression of weight. Finishes vibrant and long with a delicate violet and blackcurrant perfume. This wine comes from the best blocks of the Occidental Station Vineyard, which have been the source of our Cuvée Catherine bottling for nearly fifteen years. The site was planted by Steve Kistler in 1999.

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Press & Reviews

Vinous Media

January 2019
The 2016 Pinot Noir Occidental Station is another stand out in this range. High-toned, aromatically expressive and silky, the 2016 is incredibly harmonious. Today, the Occidental Station is the most open-knit and sensual of the wines, which makes it easier to drink on the earlier side. Silky tannins add to the wine's considerable appeal. The inclusion of 25% whole clusters adds nuance throughout.