January 13, 2015 - A fairly standard, if not well made, California chardonnay. Good weekday drinker.
December 31, 2013 - Oaky chard with ripe pineapple, pear, and apple. Long finish.
February 17, 2013 - Seems like P&H Chard is highly variable from bottle to bottle. It is always at least good, but I've had better. Wondering if getting the temp and O2 right on this makes a big difference. Overall, good balance of citrus and mineral.
December 26, 2012 - I've had a tough time with CA Chardonnay *but* this one pleased with its clean, voluptuous lemony characteristics on the nose and palate. Had a feeling I'd like it thanks to positive impressions of their Pinots. Great producer.
December 8, 2012 - Patz & Hall makes clean Chardonnays that pair extraordinarily well with food and last night at Posto was no exception. The wine possessed muted pineapple and quince but finishes with red apple. Moderate acidity keeps his one really fresh on the palate but doesn't overwhelm. Cheers!
October 31, 2012 - Decent sipper, but simple, with caramel, baked apple and pear flavors, and some lemon oil around the edges. Little fizzy up front; finish is short and slightly acrid. Better than a sharp stick in the eye, but there are better AVA chards for the money in this vintage. Ramey comes to mind as a comparable price/production alternative.
For what it's worth, feels like P&H's Pinots have been significantly outperforming their Chardonnays for the past few years.
May 15, 2012 - Consistent with previous notes. Drank for Jessica's birthday.
February 22, 2012 - An Evening with Donald Patz of Patz & Hall (Lincoln Park Binnys Tasting Room): Nose reveals some lemon citrus and some apple, toast and malolactic flavors, a strong current of banana and some other tropical notes. Palate is a nice balance of rich and lean. Slightly noticeable alcohol and could use a little more acidity to balance. But still a very pleasing effort and a very attractive nose.
February 15, 2012 - A nice light nose, apple with hint of oak. Smooth tastes of apple, pear with a balance of acidity to make a nice layered chardonnay. Paired with a range of seafood and the wine really opened up with air and as it warmed in the glass.
January 4, 2012 - Drank alongside artisan cheese and spicy crab cakes on New Year's Eve with friends. This wine got praise from "I generally like Burgundy whites" crowd. Lovely acid, not too much oak, very fresh bright fruit, with layers of apple, citrus and stone fruit.