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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
Dusty aromas of melon, lemon, honeysuckle, minerals, mint and vanillin oak. Juicy, leanish and quite dry in the mouth; a laid-back, rather sophisti... Read more
The 1997 Chardonnay Napa comes from three vineyard sources - Atlas Peak, Hyde Vineyard and Caldwell Vineyard. Less Burgundian that the more mineral... Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
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
Dusty aromas of melon, lemon, honeysuckle, minerals, mint and vanillin oak. Juicy, leanish and quite dry in the mouth; a laid-back, rather sophisticated Chardonnay with subtle flavor intensity. Finishes with some slightly harsh oak and good length.
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.
Delivers a mouthful of ripe pear, peach, honey and hazelnut flavors that persist on the finish, where it turns rich and elegant. Beautifully crafted.
Distinctive for its peach, pear and nectarine flavors, this enticing California white turns smooth and silky on the finish, where its elegance and finesse hold the spotlight. Drink now through 2002.
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 freshness of this winersquo;s tree-fruit flavor reacts to the fine oak with the taste of roasted and smoked pear. Itrsquo;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.
Bright medium yellow. Aromas of lemon drop, hazelnut and minerals. Honeyed and full on the palate, with an exotic character to the pineapple and plum flavors. Offers good acidity for all its ripeness.
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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