Hanzell Chardonnay 2007 Front Label
Hanzell Chardonnay 2007 Front LabelHanzell Chardonnay 2007  Front Bottle Shot

Hanzell Chardonnay 2007

  • W&S94
  • WS91
750ML / 0% ABV
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750ML / 0% ABV

Winemaker 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.

Critical Acclaim

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W&S 94
Wine & Spirits
James Zellerbach planted the first four acres of Chardonnay on this property in teh Mayacamas Mountains in 1953. Now in the hands of the de Brye family, the estate includes 32 acres of chardonnay, 70 percent from the Wente clone, which produces small berries at this site. Winemaker Michael McNeill fermented and aged one third of the wine in new French oak, allowing malolactic; the balance he fermented in stainless steel, without malolactic, aging it in older oak barrels. The blend is savory, with moutwatering flavors of orange and lemon and higher tones of orange blossom and peach. The wine's leesy austerity and fragrant restraint keep it fresh, lasting for days after it's opened. A California classic, for any fresh catch.
WS 91
Wine Spectator
Sleek and focused, with a grainy edge to the citrus, pear, apple and spice notes that are intense, vibrant, tight and focused. Slow to unfold, but a good cellar choice. Drink now through 2016.
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Hanzell

Hanzell Vineyards

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Hanzell Vineyards, California
Hanzell Vineyards 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. Through five decades, Hanzell has pursued empirical winemaking and established traditions on which great cellar-worthy winemaking is predicated.

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

RZA102467_2007 Item# 102467

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