2007 Hanzell Chardonnay Ambassador's 1953 Vineyard

Community Tasting Notes (9) Avg Score: 92.8 points

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  10/25/2023 - sirpat00 wrote: 93 Points

  Tasted at Bern’s Steakhouse in Tampa, FL. Decanted, but started drinking immediately. Darker gold color. Aging nots of hazelnut, but only whiffs of it. Fruit of dried apricot, orange peel, but also red apple and ripe pear. Later adding banana. Slim mineral layer. Initially closed, but opened up nicely (hence decanting for up to 1h the right call here). Fresh acidity, soft and buttery texture. Drinks well but likely peakish.

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  9/4/2021 - oldwines wrote: 96 Points

  Fish and Fire by Shane (Chateau Lea, New Jersey): This was served with the fourth of seven courses paired with grilled lobster and radish gnocchi. This is a wine that needs a 2 hour decant. Unfortunately, due to a miscommunication between our host and I, I failed to decant this until just before the course was to be served, just as I was explaining to some of the guests about the necessity of decanting…UGH! In “emergency” mode, I slowly decanted it 6 times between two decanters and managed to approximate at least some reasonable aeration. I have seen some low scores on CT for this wine when PnP…Hanzell Chards are usually best with 2-3 hours in a decanter, especially so for the Ambassador 1953 Cru. Anyway, this wine was beautiful and getting better when the last drops were finished and request for more were heard. The wine was youthfully bright lemon yellow. The nose was initially a bit muted but with swirling in the glass really opened up. It was smokey yet floral with an undertone of anise and lemon. Acidity was very bright and mouthwatering. Flavors included lemon, pear, mixed stone fruit and a bit herbaceous with the lobster, showing hints of tarragon. Very bright and energetic. Supremely well balanced. I wonder how much better it would be if I had done my unusual 2-3 hour decant?? A previous note on this says it reminds him of Batard Montrachet and I would agree!

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  4/11/2018 - VlgJeff wrote: 88 Points

  PnP. Had mismarked my inventory and did not know this bottle existed, or would have opened sooner. We did experience the notes of lemon curd, green apple, and mineral, but they were even more muted than the previous bottle in Nov. '17. There was no oak presence, and the mouthfeel was medium, but with bracing acidity. Would recommend that you drink 'em if you got 'em

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  11/18/2017 - VlgJeff wrote: 89 Points

  PnP. May have waited too long to open this wine. We did experience the notes of lemon curd, green apple, and mineral, but they were muted -- you almost had to look for them. There was virtually no oak presence, and the mouthfeel was medium, but with bracing acidity. Would recommend that you drink 'em if you got 'em.

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  12/22/2013 - mrosse Likes this wine: 94 Points

  A light golden hue and clear near edges. Touches of oak, lemon curd, minerals, crushed stone and green apple in a beguiling seductive nose. VG++ mouthfeel, round with caramel, smokey notes. VG+ tart finish with a balancing juicy grip that picks up the only hint that this is California

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View all 9 Community Tasting Notes

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