Hanzell Chardonnay 2006 Front Label
Hanzell Chardonnay 2006 Front Label

Hanzell Chardonnay 2006

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

Winemaker Notes

An elegant fragrance of chamomile, lemon and grapefruit pith, with darker tones of honey and bees wax followed by hazelnut and even savory elements of thyme and walnut. An even, mineral-dry, taut character to the wine when it first hits the tongue extends with a rounded fullness as it begins to develop in bottle.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2006 Chardonnay was 80% tank-fermented with no malolatic, and 33% spent 18 months in barrel. It possesses lovely white peach, pear, and crushed rock characteristics, full body, splendid acidity as well as purity, and a gracious integration of subtle oak. This beautiful white can be enjoyed over the next 5-6 years
WS 92
Wine Spectator
Flinty, with a tight beam of mineral, white peach, nectarine, green apple and lime flavors that are concentrated, keeping the focus on the vibrant fruit. Drink now through 2014.
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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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BEE1275066_2006 Item# 97405

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