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The 2006 NAPA VALLEY CHARDONNAY represents the 19th vintage we have made this wine since the founding of Patz & Hall ...Read more...
A very Burgundian style with nice, rich pear, fig, melon and some florals. Lingers on the palate. Was a treat being poured by Heather Patz hersel... Read more
Delivers a mouthful of ripe pear, peach, honey and hazelnut flavors that persist on the finish, where it turns rich and elegant. Beautifully crafted. Read more
Medium body and acid. Lots of fruit. Medium oak. Limes, earth, smoke, Grand Marnier. Slightly creamy with rustic notes and fairly concentrated flav... Read more
North Atlantic Royal Seafood Bake featuring RiceSelect™ Royal Blend®
Texmati® White, Brown, Wild, and Red rices are blended to create the unique flavors in RiceSelect™ Royal Blend®, which tastes delicious when paired with fresh seafood and Chardonnay Wines
Food Pairings for Patz & Hall Chardonnay Napa Valley
A very Burgundian style with nice, rich pear, fig, melon and some florals. Lingers on the palate. Was a treat being poured by Heather Patz herself. - Tasted at Total Wine & More 3/27/10
External Reviews for Patz & Hall Chardonnay Napa Valley
Delivers a mouthful of ripe pear, peach, honey and hazelnut flavors that persist on the finish, where it turns rich and elegant. Beautifully crafted.
Medium body and acid. Lots of fruit. Medium oak. Limes, earth, smoke, Grand Marnier. Slightly creamy with rustic notes and fairly concentrated flavors. Elegant and straightforward, with lingering fruit.
For starters, it is hard to find a better white than the 2006 Chardonnay Napa. A light straw color is accompanied by beautiful aromas of honeysuckle, tropical fruits, crushed rocks, and subtle smoke. One of the most impressive Burgundian-styled negociant operations on California, the quartet of Donald and Heather Patz, James Hall, and Anne Moses continues to fine tune and improve what were already top-notch wines. Their 2006 Chardonnays represent successes for the vintage.
The 1997 Chardonnay Napa comes from three vineyard sources - Atlas Peak, Hyde Vineyard and Caldwell Vineyard. Less Burgundian that the more mineral-dominated Sonoma Coast offering, the Napa Chardonnay exhibits copious quantities of tropical fruit, full body, rich fruit and a more direct, less complex, but satisfying, impeccably made style. It is best consumed over the next 1-2 years.
Leesy, roasted, more tropical nose; more full blown and unapologetically Californian in style than the Woolsey Road. Lush and exotic but could use a bit more clarity and grip. In a distinctly fatter style.
Exhibits a rich, layered mix of ripe pear, fig, melon and honeysuckle flavors that are intense yet polished, firm and concentrated. The long, lingering finish repeats the fruit themes, with a hint of butterscotch. Drink now through 2012.
The freshness of this wine's tree-fruit flavor reacts to the fine oak with the taste of roasted and smoked pear. It's tight and facile, with a spiced-pear cider flavor that lingers with the oak. Simple and clean for now, this will grow more generous with a year or two of age.
The 2006 NAPA VALLEY CHARDONNAY represents the 19th vintage we have made this wine since the founding of Patz & Hall in 1988. Sourced from five stellar vineyard sites, each worthy of single vineyard bottling in their own right, this blend represents the diversity of the Napa Valley. Foremost in the blend is the world famous Hyde Vineyard, which along with Green Island Vineyard, is located in Carneros, the coldest and most southern area of Napa Valley. The third component is from Hudson Vineyard, an iconic Carneros site planted to the Robert Young clone of Chardonnay. Finally, the Garvey Vineyard on Zinfandel Lane near the town of St. Helena, and Antintori California Vineyard, at the top of Atlas Peak in the eastern hills of Napa Valley, complete the blend. Together these five sites combine to make a classically rich, fruit driven Napa Valley Chardonnay. 100% Chardonnay fruit; Whole cluster pressed; Multi-yeast fermentations (wild & cultured; Sur lie aged with weekly stirring; 100% malo-lactic fermentation in barrel; 50% new Burgundian French oak barrels; Bottled without filtration
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