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Hayman & Hill Russian River Chardonnay 2011

Chardonnay from Sonoma County, California
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Winemaker Notes

The wine opens with seductive aromas of green apple, citrus flavors and spice.

This Chardonnay is an excellent match for shrimp pesto salad, roasted salmon or grilled chicken.

Critical Acclaim

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Hayman & Hill

Hayman & Hill

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Hayman & Hill, , California
Hayman & Hill
With this brand, David Hayman and Dennis Hill have utilized their collective experience, working with growers to craft wine from the most prestigious California wine regions. Convinced that they could source grapes from the best California appellations, David and Dennis have utilized resources at their disposal to make top notch, single varietal, appellation designated wines.

This portfolio of fine wines speaks to their passion of making wines for a label worthy of their respective surnames, Hayman & Hill. David Hayman enjoys seventeen years of strong international winemaking experience. He spent five years overseeing production across eleven Hardys wineries throughout Australia, and currently serves as Blackstone Winery’s Senior Vice President of Operations, overseeing all California winemaking operations. Dennis Hill has over twenty five years of winemaking experience with many leading Sonoma wineries. In 1994, Dennis joined the Blackstone Winery and for the past nine years, has delivered a wine profile that strikes a chord with consumers. Dennis is the Chief Winemaker for the Blackstone Winery and works in Sonoma County.

The Hayman & Hill Winemaker’s Collection was released in October, 2003. It is comprised of a selection of reserve wines from best known appellations with individual selection numbers.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

WAL405652_2011 Item# 119748

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