2004 Patz & Hall - Chardonnay Alder Springs Vineyard 750ml

USA - California - Mendocino/ White / Chardonnay   |     Watch

IWC 92(+?)  
2004 Patz & Hall - Chardonnay Alder Springs Vineyard Front View
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Professional Reviews For This Wine

International Wine Cellar | Rating: 92(+?)

($55) Slightly hazy, pale color. Musky, rather wild nose offers lime, smoke and game. Then big, round and rich in the mouth, with complex notes of lime, flowers, crushed stone, minerals and sulfides. A very smooth, large-scaled chardonnay, finishing with sneaky persistence and a bit of youthful harshness that calls for 6 to 12 months of patience.

Author: Stephen Tanzer
Issue: Issue 126

Professional content appears courtesy of Vinfolio

Average rating: 91, based on 1 reviews

Collector Data For This Wine

108 bottles owned by 31 collectors.

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About This Producer

Since 1988, Patz & Hall has set a standard for Chardonnays and Pinots that epitomize poise and finesse. The winery is a partnership of four individuals - Donald Patz, James Hall, Anne Moss and Heather Patz - all of whom are veterans in the production of fine wine. Between them, they have made wine at Flora Springs, Honig Cellars, Far Niente, Marimar Torres, Spring Mountain and Cain Vineyard. They source from regions ranging from the Santa Lucia Highlands to Mendocino, and prime areas in between. The wines skillfully maintain the intricate and graceful dance between substance and balance, power and elegance - the key characteristics of world-class Pinot Noir.

See other similar producers: Peter Michael Winery, Derb�s, Kistler Vineyards

Wine Varietal: Chardonnay

Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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