Smelled something weird in the cellar and after a brief search I found this seeping but not enough to noticeably lower the fill yet. That said, it's still a touch off from a recent bottle, feeling more like a great Kalin Chard with the faintest apple cider and nuttiness. Otherwise consistent, and a great wine.
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Lemon oil and hazelnuts. Vivid acidity. It's been open for 6 hours and just getting started. Rounded off with age but good delineation, cut from rock and not fuzzy around the edges, showing more pear and golden apple with time. Whatever oak was here has basically disappeared and the remnants are still pure and fresh. Doesn't make you forget about White Burgundy, but gives you something else to think about.
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Hanzell Vertical (Union Restaurant, Seattle.): Paler and greener than others (93, 94, 95). Reticent nose with a bit of minerally matchstick. Not of a lot of structure, hi-pitched acids with citron vodka notes. A bit of bitter as well. Gelatin texture on the back. Nicely complex with a purity and a great rhythym.
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Hanzell Vertical (Seattle, WA): Lovely green glow. A rather complex nose with hints of seaweed, flint, definite White Burgundy character. Wow, an explosion on the palate, mouthwatering acidity, minerals, tangy fruit, passion fruit, very vibrant. Nice glycerin. Finishes out with some bitter almond notes but not in a bad way. Lovely wine and the best vintage of the Chardonnay all night.
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(Hanzell Chardonnay) Group's #1 (my #5) – 36 pts; 9 1st place vote, 1 2nd place vote, 3 thirds, 0 last places – canary yellow color; unusual buttery, mineral, vanilla oak nose; thin, with tangy sweetness and a tart note in the middle but flabby and thin to my taste; short-medium finish
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4/10/2023 - andtheodor wrote: 90 Points
Lemon, toasted nuts, diacetyl, lots of oak, this pushes the boundaries in several ways but its full body and rich power keeps you coming back.
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8/22/2021 - andtheodor wrote: 91 Points
Smelled something weird in the cellar and after a brief search I found this seeping but not enough to noticeably lower the fill yet. That said, it's still a touch off from a recent bottle, feeling more like a great Kalin Chard with the faintest apple cider and nuttiness. Otherwise consistent, and a great wine.
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7/4/2021 - andtheodor wrote: 92 Points
Lemon oil and hazelnuts. Vivid acidity. It's been open for 6 hours and just getting started. Rounded off with age but good delineation, cut from rock and not fuzzy around the edges, showing more pear and golden apple with time. Whatever oak was here has basically disappeared and the remnants are still pure and fresh. Doesn't make you forget about White Burgundy, but gives you something else to think about.
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4/15/2007 - AndrewSGHall wrote:
Hanzell Vertical (Union Restaurant, Seattle.): Paler and greener than others (93, 94, 95). Reticent nose with a bit of minerally matchstick. Not of a lot of structure, hi-pitched acids with citron vodka notes. A bit of bitter as well. Gelatin texture on the back. Nicely complex with a purity and a great rhythym.
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4/15/2007 - Eric wrote:
Hanzell Vertical (Seattle, WA): Lovely green glow. A rather complex nose with hints of seaweed, flint, definite White Burgundy character. Wow, an explosion on the palate, mouthwatering acidity, minerals, tangy fruit, passion fruit, very vibrant. Nice glycerin. Finishes out with some bitter almond notes but not in a bad way. Lovely wine and the best vintage of the Chardonnay all night.
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