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My Rating (circle) :
Date Printed: 8/30/2014
Hanzell Chardonnay 2008
Hanzell Chardonnay 2008
(search item no. 106973)
boutique wine
collectible wine

Wine Enthusiast rating: 92 points
Wine Spectator rating: 91 points
PRICE ON 8/30/2014: $49.99

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
2007 Wine & Spirits rating: 94 points
2007 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:

The attractive, high-toned aromas are of citrus blossoms, pear, green apple, vanilla, lemon oil, anise, clove, graphite, and clean mineral. A bit tightly wound initially, the mouth-watering acidity belies the full body and concentrated, sweet lemony fruit. As the wine opens up, the inherent richness and flavor intensity rise to demonstrate the quality and longevity of the vintage. The unfolding flavors are of ripe apple, citrus, clove and caramel on a long, mineral-laden finish.
My Notes:

Additional wines from Hanzell Vineyards:

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.