Walter Hansel The Meadows Vineyard Chardonnay 2015

$26.99
$25.64

SKU 133

750ml

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wa
91-94
v
91
This is a new vineyard designated offering from 100% Hanzell Selection grown in a low-land Meadow contiguous to the Santa Rosa Creek. It is dry farmed each year and requires extensive shoot and crop thinning due to extremely fertile conditions. The result has underlining tropical flavors and is the most tropical of any of the Walter Hansel chardonnays.
Category White Wine
Varietal
Country California
Region Sonoma County
Appellation Russian River Valley
Brand Walter Hansel
Alcohol/vol 14.4%
  • wa91-94

Wine AdvocateThe 2015 season resulted in tiny clusters and small berries with production levels off by a minimum of 25%. The following 2015s will be bottled unfined and unfiltered. The 2015 Chardonnay the Meadows Vineyard is in the northern part of the Hansel estate and at their lowest elevation as it is a meadow next to Santa Rosa Creek. Again, this is dry-farmed and planted with 100% Hanzell clones. Yields are always low and this Chardonnay offers up a light-gold color, concentrated notes of honeysuckle, baked apple pie, cinnamon and plenty of spice in a medium to full-bodied, refreshing, zesty style. Drink it over the next 4-5 years. This is an enviable winery run by Stephen Hansel with exceptionally high-quality Chardonnays and Pinot Noirs that he sells at modest prices, which speaks to his humility and commitment to serious wine consumers. There are more than 80 acres of estate, so it is not small, split evenly between Chardonnay and Pinot Noir. He breaks the cuvées down by their vineyard terroir/site.

Robert Parker, October 28, 2016
  • v91

VinousThe 2015 Chardonnay The Meadows is a deep, plush wine. A veil of reduction adds character and nuance without being overpowering. If opened young, I would give the 2015 a good bit of air first, as it is a touch reduced. Even so, there is good energy and plenty of personality. Lemon confit, chamomile and lightly buttery notes fill out the wine's mid-weight frame nicely.

Antonio Galloni, April 2018