Union Restaurant, Seattle.
Tasted Sunday, April 15, 2007 by AndrewSGHall with 1,050 views
Rounding out the Seattle leg of our trip was a 7 hour encounter with the wines of Hanzell. Admirably hosted by Roy Hersh and augmented by the current winemaker and GM Michael Terrien.
Flights Chard I, Chard II, Pinot I, Pinot II, Pinot III, Pinot IV were all done in succession before dinner. Some salt cod croquettes and a mushroom-chevre crostini were presented early on, but the majority was solo with bread to cleanse.
Table was cleared and reset after a short break. Dinner courses accompanied the remaining flights. A beef tartare with the Champagne.
Paired with Scallop in Cauliflower soup, then Halibut w/ white beans and haricot vert.
Paired with Squab, celery root puree and red chard.
Mit cana cheese w/ candied carrots and Marcona almonds.
Rosemary creme caramel w/ orange parsnip puree - a really great dessert.
That was a serious marathon of a tasting and a fascinating view of the evolution of a wine producer and of wine styles.
1980 Hanzell Chardonnay
USA, California, Sonoma County, Sonoma Valley
Slight shellac nose with pears and faint brioche. Bright acids, very slender and svelte. Seville oranges with slight ash on the finish. Good body. Very nice for 20 minutes or so then became flat and shrill.
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1981 Hanzell Chardonnay
USA, California, Sonoma County, Sonoma Valley
Light nose with slight note of salmon fat which is present in texture and body. Fleshy taste, very nice structure and good acids to balance. Element of Amaretto. Very well-toned while both pretty and bold. Delight.
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1984 Hanzell Chardonnay Flawed
USA, California, Sonoma County, Sonoma Valley
Corked.
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1987 Hanzell Chardonnay
USA, California, Sonoma County, Sonoma Valley
Mandarin oil on the nose with suckle elements. Looser body than the 80/81 and less tone. Mineral water and salt on the back. Tired and pulled. Gives way to shellac.
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