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

All Vintages
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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PIN403933_2013 Item# 158371

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