Hanzell Sebella Pinot Noir 2018  Front Label
Hanzell Sebella Pinot Noir 2018  Front LabelHanzell Sebella Pinot Noir 2018  Front Bottle Shot

Hanzell Sebella Pinot Noir 2018

  • WE93
750ML / 13.8% ABV
Other Vintages
  • JS92
  • WS90
  • WE94
  • JS93
  • V90
  • WS93
  • WE90
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3.9 25 Ratings
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3.9 25 Ratings
750ML / 13.8% ABV

Winemaker Notes

Lovely aromas of rose petal, sage and blood orange zest elevate the core juicy fruit of pomegranate, Bing cherry and guava. The flavors echo the aromas with the addition of cranberry, pink grapefruit and an elegant minerality. Balanced acidity and fine tannins along with red fruit and earth flavors unfold across the palate, ending with a long, mineral-driven finish.

Critical Acclaim

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WE 93
Wine Enthusiast
Robust in firm, integrated tannin, this wine is textured, lengthy and complex. Tangy red cherry, strawberry and pomegranate wrap around punchy acidity and structure with a stone-like minerality and elements of dried herb, cardamom and white pepper beckoning and developing in the glass.
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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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The Sonoma Coast AVA is large in area but, not counting overlapping regions like Russian River Valley, only has a few thousand acres of grapevines—and it’s no wonder. Much of the region is rugged and not easily accessible. Its proximity to the Pacific Ocean’s fog and cool breezes limits the varieties that can be cultivated, but it proves to be an ideal environment for high quality Pinot Noir.

Since fog is a frequent fact of life here, as are heavy marine layers that sometimes bring rain, the best vineyards are wisely planted above the fog line, on picturesque ridges that capture enough sun to provide even ripening. That, with the overnight drop in temperature that reliably preserves acidity, results in fine expressions of Pinot Noir that often receive tremendous critic and consumer praise alike, and are often in high demand.

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PRG000124_18_2018 Item# 630351

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