colour caught our attention. Why not, it looked like a muscat on steroids. But the nose and palate were very classic, ripe and rich, fig, pear and honey California flavours. Big guy, had a nice finish. A little smoke on the end. Improved as it was open, very nice, if you like aged chards
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Hanzell Vertical (Union Restaurant, Seattle.): 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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Hanzell Vertical (Seattle, WA): Poached pear, fairly charming, lively with a hint of brioche. Faded fruit but rather lively acidity, brisk with some green apple. Nice glycerin as it warms in the glass. Mostly about the acid at this point but still a wine with surprising life in it at 27 years.
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(Hanzell Chardonnay) Golden amber color; soft, soapy, resiny nose; tart citrus, apple palate with good acidity and nutty, caramel edges; medium-plus finish
9/11/2009 - Margauxguy wrote: 89 Points
colour caught our attention. Why not, it looked like a muscat on steroids. But the nose and palate were very classic, ripe and rich, fig, pear and honey California flavours. Big guy, had a nice finish. A little smoke on the end. Improved as it was open, very nice, if you like aged chards
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4/15/2007 - AndrewSGHall wrote:
Hanzell Vertical (Union Restaurant, Seattle.): 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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4/15/2007 - Eric wrote:
Hanzell Vertical (Seattle, WA): Poached pear, fairly charming, lively with a hint of brioche. Faded fruit but rather lively acidity, brisk with some green apple. Nice glycerin as it warms in the glass. Mostly about the acid at this point but still a wine with surprising life in it at 27 years.
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