Founded in 1978 by Stanford University graduate Steve Kistler and his brother John, Kistler Vineyards was later joined by MIT-trained chemist Mark Bixler. It is an iconic estate dedicated to Chardonnay and Pinot Noir viticulture and vinification, applying traditional Burgundian methods to New World vineyards. Kistler wines are exclusively sold directly to consumers; very few importers have allocations. Most grapes used come from estate vineyards spanning from western Sonoma, 8 km from the Pacific, to Carneros north of San Francisco. Yields are strictly controlled; all Chardonnays use the California Old Wente clone, known for small, concentrated grapes. Fermentation occurs in seven separate cellars with indigenous yeasts, using only French oak barrels. All wines are bottled unfined and unfiltered.