Hanzell Chardonnay 2004 Front Label
Hanzell Chardonnay 2004 Front Label

Hanzell Chardonnay 2004

  • WE96
  • WS92
  • W&S92
750ML / 0% ABV
Other Vintages
  • RP93
  • WE92
  • D91
  • WS90
  • WE93
  • W&S90
  • W&S94
  • WE95
  • WS90
  • WE92
  • WS91
  • W&S94
  • WS91
  • RP93
  • WS92
  • WE96
  • RP92
  • WS90
  • WE93
  • W&S91
  • WS90
  • WS90
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750ML / 0% ABV

Winemaker Notes

"Massive, complex, with amazing depth, an opulent, voluptuous wine of tremendous power and authority. Its so beautiful now, you almost hesitate to cellar it, but these Hanzell Chards are built for the long haul..."
-Wine Enthusiast

"Honey and grapefruit, typical markers for Hanzells Chardonnay, are prominent at first, but then behind these are compelling characters of pastry shell (baked butter and flour), a delicate toast character from the barrels, almonds, milk and bread dough. A full, round presence in the mouth is supported by acidity that saves the broad and rich texture from being cloying. This vintage should mature in 2012 and carry through to 2020." - Michael Terrien

Critical Acclaim

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WE 96
Wine Enthusiast
WS 92
Wine Spectator
W&S 92
Wine & Spirits
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Hanzell

Hanzell Vineyards

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Hanzell Vineyards, California
Hanzell Vineyards James D. Zellerbach, Founder Winery Image

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.

Currently revitalizing Hanzell with a regenerative organic farming and ecosystem focused program, Jason Jardine is continuing the legacy of innovation and dedication to quality that the Zellerbachs began. Not to mention they currently care for and benefit from the oldest producing Pinot Noir vines in the Western Hemisphere.

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UCW8300_2004 Item# 90440

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