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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 55 notes) - hiding notes with no text | | | Tasted by sdwineguru on 1/14/2024 & rated 92 points: Nicely evolving Sonoma Valley 2010 Hanzell Pinot Noir ($85 in 2013). Light-mid ruby, rim variation, viscous (14.5 alc.); older Pinot nose; leaves, red fruit, strawberries, oak; low-mid acids; softening tannins; good structure; semi-long, semi-tight red fruit finish. 17/92. (196 views) | | | Tasted by B_F on 9/11/2023 & rated 91 points: Very burgundian - earthy/brambly/floral nose. High acid on the palate, with a cherry/stemmy flavor. Really delicious, light, elegant, pinot. So different from most Sonoma pinots. (232 views) | | | Tasted by mcarp711 on 3/22/2022 & rated 96 points: Served directly from the winery library. A brilliant, vibrant wine that is showing extremely well right now. Should be quite fun to try more over the next two decades. (1057 views) | | | Tasted by VlgJeff on 11/23/2021 & rated 91 points: Based on my previous TNs from 2019, this bottled was decanted for a full 30 minutes, and the wine benefitted nicely. The color was a clear medium ruby to a watery rim - not surprising given its age. Nice red fruit (red cherry) notes with a bit of earth on the nose. On the medium bodied palate there were more red (cherry) fruit notes, some spice, and touches of earth. The acidity was quite juicy - and may have outrun the fruit, but only by a bit, and there was even just a touch of tannin on the finish.
It is clear that Hanzell Pinot Noir can age beyond the decade mark, but there is some diminishment of the red fruit making the wine a bit "leaner" and maybe, more Burgundian?! It is also clear that this wine seems to need a good half-hour in a decanter - no matter its age - to give its fullest and best presentation. (1102 views) | | | Tasted by clutj on 4/1/2021 & rated 93 points: Great and pure and balanced. (1420 views) | | | Tasted by kanab ram on 4/15/2020: Much better than my last experience with this vintage. Hanzell wines seem to benefit from 10+ years of bottle age. (1739 views) | | | Tasted by kanab ram on 1/23/2020: Except for the strong tannins, which will help this wine age many more years, this was one dimensional and somewhat simple. (1717 views) | | | Tasted by VlgJeff on 5/2/2019 & rated 89 points: Slo-oxed for 20 minutes. Slight red fruit aromas on the nose. The medium bodied palate yielded red cherry fruit, balancing acidity, and an earthy streak. Overall impression is that this wine may be fading, so drink up soon. (1526 views) | | | Tasted by VlgJeff on 1/23/2019 & rated 90 points: Pinot Noir Mini-Tasting; 1/19/2019-1/26/2019: A quick decant, but this wine needs more air (maybe 30 minutes) to round out the tartness that can be experienced. A very Burgundian medium bodied wine with notes of cherries, raspberries, some spice, and earth. The acidity is balancing, the finish is medium, and there is a touch of drying tannins. Should hold for several years. (1540 views) | | | Tasted by sdwineguru on 11/22/2018 & rated 92 points: MId-brick, amber edges; stemmy Pinot nose; wood, smoke, violets; mid-body; balanced; good tannins; long, tight, fruity finish. w/turkey at Thanksgiving (1220 views) | | | Tasted by S1 on 6/25/2018: A basket of red cherries. Any time I start a tasting note with that phrase, I tend to be happy. No alcohol is evident, and no real tertiary flavors are appearing yet, but the soft tannins and sweet cinnamon and clove are quite appealing. (1155 views) | | | Tasted by VlgJeff on 1/9/2018 & rated 91 points: Slo-oxed for 30 minutes, but better if decant for same time as the wine continued to open through the meal. On the palate, this medium bodied wine displayed plenty of red fruit (mostly cherry), a good dose of spice, and a touch of earth. With more air, all of these elements blend together to yield a very balanced pinot -- as expected from Hanzell. Can certainly be held for several years. (1204 views) | | | Tasted by VlgJeff on 5/1/2017 & rated 91 points: PnP, but improved significantly with 30-45 minutes of air. Aromas of red cherry with a touch of earth. These follow through on the palate, with the cherry a bit tart, and with a good dose of spice. With air however, all these elements blend together to yield a solid medium weight, very balanced pinot -- as expected from Hanzell. Can certainly be held for several years, but I prefer to drink sooner, with the appropriate decant time. (1508 views) | | | Tasted by mhauser on 11/18/2016: Medium red, clear. Classic CA Pinot nose. Lots of strawberry, cherry, flint. Medium tannins and bold acidity. Light on the palate with good fruit, roasted meat, and a long finish. Tasty stuff. (1855 views) | | | Tasted by vatausae on 12/5/2015 & rated 90 points: Finally opening up with character yet silky smooth. (2571 views) | | | Tasted by gmmilani on 9/6/2015 & rated 88 points: I had a bottle in the spring, and I didn't think it was as good as past Hanzell Pinot Noirs. Tasted again, and the same feeling. Solid, but not as good as I've had in the past. (2309 views) | | | Tasted by gmmilani on 5/30/2015 & rated 90 points: Medium bodied Pinot from a great vineyard. I've had better from Hanzell, as this did not fill the palate like previous vintages. Still, a nice wine, but I will wait a little longer before drinking my next one to see if it develops. (2360 views) | | | Tasted by xuaeinw on 3/1/2015 & rated 91 points: Burgundian style. Opens over time. I would hold a while longer. (2115 views) | | | Tasted by Villa D on 2/28/2015 & rated 92 points: A fantastic Pinot from a exceptional winery known for their highly rated production. This is one of my wife's favorite Pinot Noir. The wine looks crimson colored. The body is medium/full. The wine has polished texture. The wine finishes smooth and long. (1878 views) | | | Tasted by Martnmac on 11/23/2014 & rated 91 points: Bought at vineyard. Amazing tour and view from barn on bottle is stunning! Held this bottle for a year finally popped and decanted for a couple hours. Was as good as we hoped. Maybe even better than we remembered. Sparkling with raspberries and light red fruit. Elegant with old world charm. Triple yum!! (1381 views) | | | Tasted by IrishDerby on 6/12/2014 & rated 92 points: Very tasty notes of raspberry, morels and tack room. Yummy! (1652 views) | | | Tasted by rjonwine@gmail.com on 3/10/2014 & rated 93 points: Medium dark cherry red color; lifted, ripe raspberry, cherry, roses nose; tasty, poised, fresh, ripe raspberry, cherry, mineral, rosehips palate; medium-plus finish 93+ points (548 views) | | | Tasted by vatausae on 2/17/2014 & rated 89 points: Needs a little bit more time to come into its own. A little thin and restrained. (1785 views) | | | Tasted by yofog on 2/12/2014 & rated 92 points: Really dry and irony/rusty, with some herbal qualities and tart cherry. (1644 views) | | | Tasted by jmcmchi on 11/9/2013 & rated 89 points: Barnyard nose. Limited mouth appeal- soft with tannins standing out (1751 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, Apr-14, Issue #54
(Hanzell Vineyards Pinot Noir Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #89 (8/15/2013)
(Hanzell Vineyards Pinot Noir Sonoma Valley) Login and sign up and see review text. | By Stephen Tanzer
Vinous, May/June 2013, IWC Issue #168
(Hanzell Vineyards Pinot Noir Sonoma Valley) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/10/2014)
(Hanzell Pinot Noir) Medium dark cherry red color; lifted, ripe raspberry, cherry, roses nose; tasty, poised, fresh, ripe raspberry, cherry, mineral, rosehips palate; medium-plus finish 93+ points 93 points |
NOTE: Scores and reviews are the property of Burghound and PinotReport and Vinous and RJonWine.com. (manage subscription channels) |
| Hanzell Producer website
42 acres of vineyards overlooking Sonoma plaza. 6,000 cases produced annually: three-quarters Chardonnay and one-quarter Pinot Noir. First vintage was 1957 from 6 acres planted in 1953.2010 Hanzell Pinot Noirfor 2010 Pinot Noir
Tasting Note written in 2013
by Hanzell Vineyards
Bright red fruit aromas of ripe cherry and raspberry combine with the essence of orange peel to give a lively initial impression while pipe tobacco, anise and an aroma reminiscent of potter’s clay provide a savory and earthy compliment. Concentrated flavors of cherry, cedar, anise and baking spice are long and rich on the palate. Vibrant interplay between the acidity and the tannins give the structure a wonderfully mouthwatering and refreshing quality. The clarity and intensity of flavor combined with the inherent structure will ensure many years of enjoyment and richly reward those with the patience to cellar. Decanting one to two hours before serving is recommended.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma ValleySonoma County, California, is one of the most important winegrowing regions in the whole of the United States. Vines have been planted here since the 1850s and, apart from the inevitable hiatus brought about by Prohibition, the county's relationship with wine has been prolific and unbroken.
Viticulturally speaking, Sonoma County is divided into three distinct sections: Sonoma Valley, Northern Sonoma and Sonoma Coast. Each of these has its own AVA title and encompasses several sub-AVAs within its boundaries. |
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