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Patz & Hall Durell Vineyard Chardonnay 2001

Chardonnay from Sonoma County, California
    0% ABV
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    0% ABV

    Winemaker Notes

    This is our PREMIER RELEASE from the Durell Vineyard owned by Bill Price III. Durell Vineyard is a justly famous site just to the west of the Town of Sonoma. This vineyard was planted in the Mid-1980's to a selection of Chardonnay clones. It is immaculately farmed by Steve Hill, who has been the vineyard manager for more than 20 years at this site. 2001 was a very good year marked by extremes of heat (mid-June) and cooler periods finishing with a long mild fall. It produced moderate crops throughout Northern California. Durell Vineyard delivered interesting grapes from two different portions of their vineyards in 2001. The 2001 harvest produced grapes with great purity of flavor and distinctive vineyard characters. The grapes were fully mature with developed flavors and balanced acidity. This being our first harvest with the crew from Durell Vineyard we were thrilled to get the grapes in such great condition. The grapes were not crushed or de-stemmed before they were pressed - instead a very gentle technique called "whole cluster pressing" was used which insures only the most delicate and perfumed fruitiness in the wine. Clusters are loaded directly into the press and where it is gently and repeatedly pressed at very low pressures extracting the juice. This juice is then cold settled, and racked into small French oak barrels (70% new) to ferment. We encourage malo-lactic fermentation to add complexity, and also for the textural components brought into the finished wines. After fermentation is complete, we continue to lees stir to encourage malo-lactic fermentation and to better integrate all the flavors of the fruit, oak and lees into a seamless whole. Aged sur lie for 10 months - the wine was then bottled without filtration. Tasting Notes: Tasting Notes: Pale, yellow-green color, aromas of lime, hazelnut and pear they expand and open in the glass to reveal multi-tiered complexity - ripe peach/pear and apple notes grace the flavors, with smoky and spicy barrel notes providing a nice backdrop. Ripe and flavorful now - it should expand and become even more complex with a year or two of bottle age.

    Critical Acclaim

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    Patz & Hall

    Patz & Hall

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    Patz & Hall, Sonoma County, California
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    Patz and Hall Wine Company was founded in 1988 by Donald Patz, James Hall, Anne Moses and Heather Patz, and is dedicated to the production of hand-crafted wines. The four are long-time Napa Valley residents and wine industry professionals, with a wide variety of experiences. Patz and Hall produces Chardonnay and Pinot Noir wines from selected vineyard sources in Napa, Sonoma, Mendocino and Monterey counties. The Patz and Hall method is to work closely with each of their growers to achieve a unique expression of the vineyard site and deliver wines that reflect both the site and their vision for great wine.

    Sonoma County

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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.

    Chardonnay

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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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    LAU2715047_2001 Item# 53382