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Patz & Hall Dutton Ranch Chardonnay 2015

Chardonnay from Russian River, Sonoma County, California
  • WE94
  • JS93
  • D92
  • RP90
0% ABV
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  • JD95
  • W&S93
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  • RP92
  • RP94
  • TP91
  • RP91
  • WE90
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  • WE91
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4.1 31 Ratings
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4.1 31 Ratings
0% ABV

Winemaker Notes

The 2015 growing season yielded an extremely fresh and dynamic expression of Dutton Ranch Chardonnay, offering lovely layered aromas of pear, pineapple, Gravenstein apple, taffy and white flowers. On the palate, a streak of minerality adds to this wine’s graceful, energetic structure, underscoring the orchard fruit flavors of apple and pear. French oak-inspired notes of sweet smoke and burnt sugar add depth and nuance to a lingering finish. Once again, Dutton Ranch has delivered a wonderfully age-worthy wine that captures the charm and complexity of some of Sonoma County’s oldest Chardonnay vines.

Critical Acclaim

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WE 94
Wine Enthusiast
This wine's Honeycrisp apple and Applejacks cereal scents lead the nose before bold layers of luxurious texture confirm its complexity and overall appeal on the palate. Densely packed with flavor, it also shows plenty of structure to support its powerful range.
JS 93
James Suckling
A fresh and lemony chardonnay with stone and sliced apple undertones. Full body, delicious fruit and a tangy acidity but always dense and flavorful. Agile. Drink now.
D 92
Decanter
Vanilla, gentle smoke and roasted hazelnut aromas are joined by hints of marzipan from lees stirring. The palate is smooth, rich and rounded, with concentration at the core where warmth and ripeness reside. This is a lovely, harmonious and smoky mouthful, lovely now but sure to develop.
RP 90
Robert Parker's Wine Advocate
Opening with apricot, guava and honey toast scents with a waft of butterscotch, the 2015 Chardonnay Dutton Ranch has a medium body laden with ripe stone fruit and toast flavors, marked by a lively backbone and finishing clean and fresh.
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Patz & Hall

Patz & Hall

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Patz & Hall, 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.
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Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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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.

LIM271508755_2015 Item# 163646