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My Rating (circle) :
Date Printed: 4/20/2014
Hanzell Chardonnay 2007
Hanzell Chardonnay 2007
(search item no. 102467)
collectible wine
boutique wine

Wine & Spirits rating: 94 points
Wine Spectator rating: 91 points
PRICE ON 4/20/2014: $59.99

ratings pedigree (past vintages):
2010 Wine & Spirits rating: 94 points
2010 International Wine Cellar rating: 93 points
2009 Wine Enthusiast rating: 95 points
2009 Wine Spectator rating: 90 points
2008 Wine Enthusiast rating: 92 points
2008 Wine Spectator rating: 91 points
2006 The Wine Advocate rating: 93 points
2006 Wine Spectator rating: 92 points
2006 International Wine Cellar rating: 90 points
2005 Wine Enthusiast rating: 96 points
2005 The Wine Advocate rating: 92 points
2005 Wine Spectator rating: 90 points
2004 Wine Enthusiast rating: 96 points
2004 Wine Spectator rating: 92 points
2004 Wine & Spirits rating: 92 points
1999 Wine Enthusiast rating: 93 points
1999 Wine & Spirits rating: 91 points
1999 Wine Spectator rating: 90 points
1998 Wine Spectator rating: 90 points

Winemaker's Notes:

Enticing aromas of citrus and white flowers are the initial notes, but with time the wine unfolds to offer marzipan, pear, and toasted almond. A rich vanilla-honey scent gives an impression of sweetness to the overall aromatic profile. In the mouth, the inherent richness builds over time with classic Hanzell flavors of lemon, chamomile and clean mineral emanating from a tautly wound core structure which hints at what will develop with further aging.
My Notes:

About Hanzell Vineyards:

Industrialist James D. Zellerbach acquired the 200 acre Hanzell estate on the Mayacamas slopes above the town of Sonoma in 1948, and in 1952 he planted 2 acres of Pinot Noir and 4 acres of Chardonnay on the site. The Ambassador's ambition was to create a small vineyard and winery dedicated to Pinot Noir and Chardonnay. The Zellerbachs created the first vintage in 1957 and named their winery Hanzell, a contraction of Mrs. Hana Zellerbach's name.

Zellerbach hired Ralph Bradford Webb in 1956 to be his winemaker and Webb would be integral to the winemaking for the first two decades of Hanzell. Webb introduced four significant advances in enology that would subsequently be adopted by many other wineries, predicating consistency and quality for the entire industry -temperature-controlled fermentation, the use of French Oak barrels, the practice of "blanketing" young wines in tank with inert gas and the practice of induced malolactic fermentation.

The original 6 acre vineyard has grown to 42 acres today, allowing Hanzell to produce 6,000 cases annually: three-quarters Chardonnay and one-quarter Pinot Noir, retaining its identity as a very small winery dedicated to making the Burgundian varietals at the Grand Cru level. Through five decades, Hanzell has pursued empirical winemaking and established traditions on which great cellar-worthy winemaking is predicated.