Hanzell Chardonnay 2013 Front Label
Hanzell Chardonnay 2013 Front LabelHanzell Chardonnay 2013 Front Bottle ShotHanzell Chardonnay 2013 Back Bottle Shot

Hanzell Chardonnay 2013

  • D91
  • WS90
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Exquisite aromas of Bosc pear, green mango, lemon zest andjasmine mingle with scents reminiscent of brioche, anise anddusty slate. While the expansive flavors echo the aromas, thereis saline quality that gives a savory tone to the overall impression.The taught structure gives the sense of a lighter weight.However, over the course of a few hours in decanter or openedbottle, the mouthfeel gains richness and texture, suggestinggreat things over the next ten or more years for those patientenough to lay some away in their cellar.

Critical Acclaim

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D 91
Decanter
A nose that captures the attention: chiselled, fresh and elegant. Oak is subtle and integrated with a mineral edge and some phenolic grip on the palate. Green citrus and basil notes bring complexity. Understated, yet modern with a pleasant finish.
WS 90
Wine Spectator
Pure and focused on fresh citrus, with touches of lemon, blood orange and citrus blossom, maintaining a core zestiness through the persistent finish.
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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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Sonoma Valley Wine

Sonoma County, California

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Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley is home to both Buena Vista winery, California's oldest commercial winery, and Gundlach Bundschu winery, California's oldest family-run winery.

It is also one of the more geologically and climactically diverse districts. The valley includes and overlaps four distinct Sonoma County sub-appellations, including Carneros, Moon Mountain District, Sonoma Mountain and Bennett Valley. With mountains, benchlands, plains, abundant sunshine and the cooling effects of the nearby Pacific, this appellation can successfully produce a wide range of grape varieties. Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and most notably, Zinfandel all thrive here. Ancient Zinfandel vines over 100 years old produce small crops of concentrated, spicy fruit, which in turn make some of the Valley's most unique wines. These can also be made as “field blends” (wines made from a mix of grape varieties grown in the same vineyard) along with Petite Sirah, Carignan and Alicante Bouschet.

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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.

PIN403933_2013 Item# 158371

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