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Patz & Hall Sonoma Coast Chardonnay 2016

Chardonnay from Sonoma Coast, Sonoma County, California
  • WE93
  • WS90
  • JD90
14.2% ABV
  • JS94
  • RP91
  • WE90
  • RP91
  • WE91
  • RP93
  • WE93
  • RP93
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14.2% ABV

Winemaker Notes

This wine is beautifully complex with aromas and flavors of pineapple, guava, honeydew and lime zest, as well as secondary notes of toasted almond macaroon, cinnamon and sugar cookies. On the palate, it is plush and mouthfilling, flowing to a long, layered finish.

Critical Acclaim

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WE 93
Wine Enthusiast
Rich and brooding with intensely perfumed oak, this is a layered white made from grapes grown throughout the appellation. It delivers medium-bodied weight and grip, with lush apple and gingersnap flavors.
WS 90
Wine Spectator
This is focused on the minerally side, with vibrant acidity supporting the dried peach, melon and Fuji apple flavors accented by a twist of citrus rind. Chamomile hints show on the finish.
JD 90
Jeb Dunnuck
The entry-level Chardonnay is the 2016 Chardonnay Sonoma Coast and was aged, on lees, in 32% new Burgundy barrels. Light gold colored with supple notes of orchard fruits, white flowers, and spice, it has adequate acidity, a forward texture, and a clean, classy finish. It's a rock-solid introduction to the wines of this estate.
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Patz & Hall

Patz & Hall

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Patz & Hall, Sonoma Coast, 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 Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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.

SWS906900_2016 Item# 428153