• WA: 93

    Wine Advocate Score

    93

    Close
  • W&S: 91

    Wine & Spirits Magazine Score

    91

    Close
+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close

Patz & Hall Chardonnay Sonoma Valley Durell Vineyard 2005

Winemaker's Notes:

The 2005 Patz & Hall Chardonnay Durell Vineyard is an impressive vineyard site- stones and cobbles mixed with red soil, yielding small clusters from the already shy bearing Wente clone. The wine started to ferment indigenously (without cultured yeast) which brought about exotic aromas and a voluptuous mouth. The 2003 Durell has aromas of butter cookie and spiced apricot. The mouth is broad and round- with flavors of cantaloupe, toasted brioche and a hint of beeswax. The wine has a long creamy finish with lingering tastes of applesauce and vanill

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • List It
  • Add Review
3.96 5 0.5
Average Rating Rate It Add
Patz & Hall Wine Co.:
Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends - Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California's most celebrated artisan wineries.

External Reviews for Patz & Hall Chardonnay Sonoma Valley Durell Vineyard

External Review
Source: CoolVines
03/23/2009

Patz & Hall is dedicated to crafting benchmark Chardonnays that articulate the nuanced depth and character of this legendary wine grape. To create their Chardonnays, they work alongside some of California's most renowned winegrowers to source the finest fruit. In the winery, they strive to honor the expressive personality of each vineyard, and every new vintage, to produce lush and compelling Chardonnays with an authentic sense of place.



The 2005 Patz & Hall Chardonnay Durell Vineyard is an impressive vineyard site- stones and cobbles mixed with red soil, yielding small clusters from the already shy bearing Wente clone. The wine started to ferment indigenously (without cultured yeast) which brought about exotic aromas and a voluptuous mouth. The 2003 Durell has aromas of butter cookie and spiced apricot. The mouth is broad and round- with flavors of cantaloupe, toasted brioche and a hint of beeswax. The wine has a long creamy finish with lingering tastes of applesauce and vanill

Best Wine Deals

See More Deals






Snooth Media Network