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Date Printed: 4/25/2015
Hanzell Pinot Noir 2005
Hanzell Pinot Noir 2005
(search item no. 94506)
collectible wine
boutique wine

Wine Enthusiast rating: 93 points
Wine Spectator rating: 90 points
PRICE ON 4/25/2015: $89.99

ratings pedigree (past vintages):
2010 Wine Enthusiast rating: 91 points
2010 International Wine Cellar rating: 91 points
2009 Wine Spectator rating: 93 points
2008 Wine Enthusiast rating: 94 points
2007 Wine & Spirits rating: 93 points
2007 Wine Enthusiast rating: 91 points
2006 Wine Spectator rating: 93 points
2004 Wine Enthusiast rating: 95 points
1997 Wine Enthusiast rating: 94 points

Winemaker's Notes:

The result of the unique growing season and the evolution of the winemaking is a wine that has a powerful and nuanced aromatic presence and retains the structural elements that have predicated the cellar-worthiness of Hanzell Pinot Noir.

Tea leaf, cigar tobacco, espresso, blackberry, cured meat and wet cedar give this vintage a dark aromatic tone. The aroma gives the impression of a warm, humid forest, rather than the dry mineral signature of previous vintages. A firm grip from the abundant tannin holds the palate tightly and provides endurance to the deceptively lush feel.

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.