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Patz & Hall Hyde Vineyard Chardonnay 1999

Chardonnay from Carneros, California
  • W&S90
0% ABV
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Winemaker Notes

1999 was an excellent, long growing season that allowed for slow and steady development of ripe fruit flavors within the grapes. The modest harvest size produced grapes with great intensity of flavor and distinctive vineyard character from Hyde Vineyard. The two clones grown at Hyde Vineyard were picked separately and vinified separately before being blended into an initial cuvée in early 2000. Hyde Vineyard generally is an early to mid season ripening site coming in before most of the Russian River Valley fruit but after some of the Napa Valley sites. Despite the small crop we proceeded to do a vigorous selection and thinning of clusters right at the beginning of the ripening process to insure the highest quality for the remaining grapes. Another key for us was a careful hand harvesting and three separate sortings of the grapes. First, before the grapes were harvested we passed through removing any imperfect clusters, second during the harvest we hand sorted the fruit as it was placed in the harvest bins and finally we ran all the clusters over our sorting table just before the grapes went to the press. Tasting Notes: Delicate, yellow/greenish color; delicate, pure aromas of wildflowers and pear; perfumed flavors of nutmeg/clove lead into ripe & refreshing pear, kumquat and mineral notes with undertones of passion fruit and lime; long and refreshingly creamy finish.

Critical Acclaim

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W&S 90
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Patz & Hall

Patz & Hall

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Patz & Hall, Carneros, 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.

Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

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.

LAU2715027_1999 Item# 44493