December 7, 2017 marks a very special date for Stellina. For the first time in years we are presenting a multi-wine, multi-course dinner devoted entirely to one winery. Be there on Thursday December 7th at 6:30 for our HOLIDAY WINE DINNER, presenting the award-winning CHARDONNAYS and PINOT NOIRS from California’s much-heralded PATZ & HALL WINERY.
For over 25 years, PATZ & HALL have remained committed to handcrafting small-lot and single-vineyard wines, with an exclusive focus on Chardonnay and Pinot Noir. Produced using grapes from storied vineyards in the Napa Valley, Russian River Valley, Mendocino County, Sonoma Coast and Santa Lucia Highlands, these benchmark wines embody their passionate approach to winemaking, and the diversity of world-class California winegrowers.
Their approach to winemaking champions quality at every stage of the process. From their partnerships with the finest vineyards to the custom-made French oak cooperage used to age their small-lot Chardonnays and Pinot Noirs, they bring together an array of artisan and cutting-edge techniques to create benchmark wines. In Patz & Hall’s state-of-the-art winery—which was designed exclusively for producing Chardonnay and Pinot—they apply a consistent winemaking style that allows them to find the voice of each vineyard and vintage, while achieving exceptional quality year after year.
The complete list of wines being poured is given below, complete with details about their vinification and just a tiny sampling of the many rave reviews Patz and Hall has received from the most respected wine journals in the country.
This dinner will feature five of Patz and Hall’s finest wines, accompanied by a complete, five-course dinner. In addition , the portfolio manager for Patz and Hall will present and discuss each wine in detail.
ASIAN PEAR SALAD WITH CITRUS VINAIGRETTE AND WARM TALEGGIO CROSTINI
Dutton Ranch Chardonnay
WILD SHRIMP WITH MORNAY SAUCE
Sonoma Coast Chardonnay
HOMEMADE SPINACH GEMELLI WITH WILD MUSHROOMS AND TRUFFLE OIL
Chenoweth Ranch Pinot Noir
RACK OF LAMB WITH POMEGRANATE DEMI-GLACE AND ROOT VEGETABLE GRATIN
Gap’s Crown Pinot Noir
WARM CHOCOLATE AND CRANBERRY CROSTATA
Hyde Vineyard Pinot Noir
Cost for this unique evening of food and wine is $65 per person, which includes all five wines and all five food courses. Reservations are required. We suggest that interested parties call the restaurant directly to make their reservations, in order to insure prompt confirmation.
WHO ARE PATZ AND HALL?
The seeds for Patz & Hall were planted in the 1980s when assistant winemaker James Hall and national sales manager Donald Patz struck up a close friendship while working together at Flora Springs Winery and Vineyards. The two discovered a mutual enthusiasm for a rich and compelling style of wine made by applying traditional winemaking techniques to fruit from elite, small vineyards. Inspired to combine their winemaking and sales talents, James and Donald joined with partners Anne Moses and Heather Patz, to establish Patz & Hall in 1988.
To achieve their goal of crafting exceptional limited-production wines, the four founders have each focused their specialized knowledge, expertise and daily attention to different areas of the winery’s operations. This integrated, hands-on approach, along with a commitment to developing close personal relationships with a handful of California ‘s finest growers, has become the cornerstone of the winery’s success—allowing Patz & Hall to continually realize the highest levels of quality and consistency.
Great wines capture the essence of great vineyards. For over two decades Patz & Hall has been seeking out the very best small, family-owned Chardonnay and Pinot Noir vineyards in California and establishing long-term relationships with the talented winegrowers who farm these world-class sites. Built on real friendships, and a shared commitment to quality, these partnerships have led to the rich diversity of our wine portfolio, contributing to our acclaimed cuvées and our sought-after single-vineyard wines.
ABOUT THE WINES:
At Patz & Hall, we are dedicated to crafting benchmark Chardonnays that articulate the nuanced depth and character of this legendary wine grape. To create these wines, we work alongside some of California’s most renowned winegrowers — including such icons as Larry Hyde and Lee Hudson — to source the finest fruit. In the winery, we 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.
A favorite variety of many winemakers, Chardonnay allows the characteristics of the vineyard and vintage to be fully articulated through the craft of winemaking. From intriguing mineral flavors and wet stone aromas to lush, tropical fruit tastes, Chardonnay has a tremendous range of expression. A hallmark of the Patz & Hall winemaking program is the distinctive character of each of our Chardonnays, each beautifully rendered.
Our grapes are hand-harvested in the cool of the early morning and immediately sorted in the field. Leaves, imperfect fruit and under-ripe clusters are discarded. These hand-harvested and selected grapes are taken to the winery, where they are meticulously sorted again. The remaining fruit is immediately “whole cluster” pressed. This process produces juice containing very little tannin and preserves the delicate aromatics and full flavors of the Chardonnay fruit. While we end up with less wine this way, the quality and age-worthiness make it worth it.
After pressing, the juice, with all of the lees, is racked into 100 percent French oak barrels, where, after several days, it begins to ferment. The barrel fermentations typically progress very slowly, often finishing in early winter. This extended fermentation gives rise to wines with great depth of flavor and roundness. During this period, the wines are stirred weekly to extract the toasty, roasted aromas from the grape solids and yeast remaining in the barrel. At the same time, we top the barrels weekly to protect the wines from oxidation. All Patz & Hall Chardonnays undergo malo-lactic fermentation and then develop in barrel for eleven months before being bottled without filtration. The yeast particles that remain further guard the wines from oxidation, so they continue to age favorably in bottle. Gently transferred from barrel to bottle, unfiltered wines do not undergo “bottle shock,” consequently, Patz & Hall Chardonnays are delicious upon release and continue to evolve in bottle over time.
DUTTON RANCH, Russian River Valley Chardonnay
The phenomenal 2014 growing season yielded a standout expression of Dutton Ranch Chardonnay with all of the lush, alluring flavors and exquisitely balanced acidity that we love about this site. Heirloom clone aromas of white flowers and jasmine are soon followed by exotic layers of mango and papaya, as well as notes of green apple and toasted hazelnut. On the palate, the dramatic flavors are knit together by a dusty textural note from the lees stirring that adds nuance and structure. Overall, this is a profoundly textural wine that captures both the charm and complexity of some of Sonoma County’s oldest Chardonnay vines.
- 93 Points | Wine Advocate
“The 2014 Chardonnay Dutton Ranch is a rather complex blend of multiple heritage clones from California, such as the Wente, Robert Young, Rued, the U.C. Davis Clone 4, and the Spring Mountain Clone. The wine offers up plenty of white peach, honeysuckle, full-bodied elegance, a touch of mango and almond paste. There are also notes of green apple skin. This beauty is about 40% new French oak and their second largest cuvée at 6,500 cases. Like the other wines, this went through 100% malolactic before being bottled unfiltered. 2016 – 2022” – Robert Parker
- 92+ Points
Wine Advocate | April 2016
“The 2013 Chardonnay Dutton Ranch shows much higher acid profiles, plenty of delicate, fresh pineapple, honeysuckle, pear and lemon oil notes. Of all of the Dutton Ranch Chardonnays, this comes across more like a Grand Cru from Chablis, given its wet stone, gravelly, minerality. A laid back, reticent, but impressively endowed Chardonnay with great acid…-Robert Parker
- 92+ Points
Wine Advocate | December 2013
Re: 2012 Chardonnay Dutton Ranch: “Oodles of tropical fruit such as pineapple guava and mango are followed by notes of honeyed tangerine and citrus oil. It is deep, rich, full-bodied, and very complex already….-Robert Parker
SONOMA COAST, Chardonnay
In addition to reflecting the dazzling quality of the 2014 growing season, this vintage includes grapes from an exceptional new vineyard that was planted specifically for us by renowned winegrower Mark Sanchietti. Though it comes from a who’s who of world-class Sonoma Coast vineyards, the core of this Chardonnay is from Sanchietti Vineyard Pleasant Hill and Gap’s Crown, with the Sanchietti fruit adding richness and texture and the Gap’s Crown grapes providing minerality and vibrant acidity. Blended with grapes from acclaimed vineyards like Parmalee Hill, Dutton Ranch and Durell Vineyard, this wine is beautifully complex with aromas and flavors of pineapple, guava, honeydew and lime zest, as well as secondary notes of toasted almond macaroon, cinnamon and sugar cookies. On the palate, it is plush and mouthfilling, flowing to a long, layered finish.
- 91 Points | Wine Advocate
“The 2014 Chardonnay Sonoma Coast has a greenish hue, always a good sign as it seems to suggest chlorophyll and healthy grapes. The wine has hints of subtle pineapple, honeysuckle, green apple skin and citrus oil. It is medium-bodied and refreshing, with terrific fruit purity and a ripe, medium to full-bodied palate with zesty acidity. Drink it over the next 2-3 years. 2016 – 2019” – Robert Parker
Wine Advocate | December 2013
“The 2012 Chardonnay Sonoma Coast is a big-time winner. Beautiful notes of ripe pineapple, orange marmalade, honeysuckle and white currants jump from the glass of this wine, which was made from a combination of clones such as the old Wente as well as the newer Burgundy Dijon clones. This wine has full body, great acidity, and is a fresh, gorgeous Chardonnay to drink over the next 3-4 years.” – Robert Parker
From the cool-climate charm of our Sonoma Coast Pinot Noir to our sought-after single-vineyard bottlings from the Russian River Valley, Carneros, Mendocino and the Santa Lucia Highlands, our Pinot Noir program captures the vibrant diversity of this exceptional varietal. In the winery, we craft wines that balance the depth, power and purity of Pinot Noir with elegance, structure and finesse.
PINOT NOIR WINEMAKING
A sensitive grape, Pinot Noir requires gentle yet decisive handling. Truly, only the most skilled winemakers are able to extract the full flavors of the fruit, while preserving the personality of the individual clones and allowing the terroir of the vineyard site to express itself. We focus on winemaking techniques designed to create depth, power, and drama balanced by the finesse of silky tannins and delicate layers of flavor.
After hand picking, the grapes are sorted both in the vineyard and at the winery. The small vineyard lots are put into open-topped fermentors designed specifically for Pinot Noir. We let the fermentation begin slowly in the cool conditions under which the fruit arrives at the winery.
All of our Pinot Noirs are produced using “whole cluster” additions. Usually, 20 percent of the clusters go directly into specially designed fermentors with no de-stemming or crushing at all. The remaining 80 percent will be carefully de-stemmed only. In this way, we allow the intricate fruit flavors and aromas of Pinot Noir to begin developing during fermentation. To further extract color and flavor components, we use a proprietary “punch-over” device to thoroughly break up the cap two to three times per day. Then, when fermentation is complete, we empty the tank with care to capture just the free run juice. The press wine is only incorporated after James evaluates it, rejecting it if it is coarse or overtly astringent.
The new wine is racked into French oak barrels where it undergoes malo-lactic fermentation. Oak is an important component of the finished wine, but must not overwhelm the delicately layered symphony of flavors and aromas we work so diligently to create. The percentage of new barrels varies between 50 and 70 percent and is arrived at with great deliberation.
CHENOWETH RANCH, Russian River Valley Pinot Noir
From its alluring deep ruby color to its powerful aromas of dark chocolate, dusty cedar, bright cherry, raspberry and toasted almond, this is a dynamic and complex wine. While it possesses a lovely rich, sappy quality, with smooth, supple tannins, it also displays a brightness and energy that adds freshness to the complex fruit and spice flavors. The finish is silky and long, with lingering notes of lavender and spice.
- 94 Points | Wine Advocate
“The 2014 Pinot Noir Chenoweth Ranch is a Russian River cuvée of 1,284 cases. This sees a lot more new oak, at 70%, and a slightly higher percentage of whole-clusters/stems (15%). The Chenoweth Vineyard, which is seven acres in the cool, Green Valley, has produced a wine that displays a deep ruby/purple color, loads of raspberry and black cherry fruit, a hint of cola, baking spices and loamy soil undertones. The wine is lovely, medium to full-bodied, rich and complex. Look for it to drink well for up to a decade. 2016 – 2026” – Robert Parker
- 94 Points
Wine Enthusiast | May 2016
Re: 2013 Chenoweth: “This lush, voluptuous and tenderly textured wine is still grippy in its youth. Dark cherry, cranberry and pomegranate round out the layers of juicy fruit, buoyed by rocky minerality, measured oak and firm tannins. Medium bodied, it can be enjoyed with or without a meal.” – Virginie Boone
- 93 Points
Wine Advocate | December 2014
“The 2012 Pinot Noir Chenoweth Ranch is a sexy, opulent cuvée aged in two-thirds new French oak that includes 10% stems. A classic Russian River Pinot, it offers up scents of baking spices, cloves, chocolate, Christmas fruitcake, cinnamon, black cherries and black raspberries. Spicy, heady, rich and full-bodied, this ostentatious, in-your-face Pinot Noir possesses sweet, velvety, seamless tannins and crisp acidity. Drink now-2020.” – Robert Parker
PINOT NOIR, GAP’S CROWN VINEYARD, Sonoma Coast
The more this spectacular vineyard matures, the more dramatic its wines become. Though somewhat brooding at first, the nose quickly opens up to reveal mesmerizing layers of dark chocolate, damp earth, porcini mushroom, cherry, plum and dried cranberry. On the palate, this mix of savory and sweet elements continues, gaining depth and momentum as the wine reveals itself in evermore-nuanced layers. Gliding to a long, flowing conclusion, the dense tannins and robust structure turn silky and smooth, providing a memorable finish.
- 92 Points | Wine Advocate
“Run by noted vineyard and winery owner Bill Price, Patz & Hall Winery utilizes fruit from the well-known Gap’s Crown Vineyard in the foothills of Sonoma Mountain above the Petaluma Wind Gap. The 2014 Pinot Noir Gap’s Crown Vineyard has a deep ruby/purple color, plenty of forest floor, underbrush, pomegranate, red and black cherries, savory cola and other earthy notes. Cocoa is also present in this medium to full-bodied, beautifully textured, rich wine that should age nicely for up to 8-10 years. Production is about 950 cases. 2016 – 2026” – Robert Parker
- 93 Points
Wine Enthusiast | December 2015
“Rich and thick, this is an opulent offering of dark cherry and Asian spice, the spice popping on the palate throughout the long finish. Full bodied, it nonetheless features crisp, balanced acidity and a taste of rosemary and lavender, the perfect companion to a butterflied lamb seasoned the same.” – Virginie Boone
HYDE VINEYARD, Carneros Pinot Noir
One of our most complex and energetic expressions of Hyde Pinot Noir in years, this enticing wine begins with layered aromas of raspberry tea, spicy cherry, licorice and tarragon, as well as a classic Hyde note of dried rose. On the palate, fine-grained tannins provide an elegant, silky mouthfeel, while supporting flavors of cherry pie, cocoa, fennel and five spice. Refreshing acidity brings precision to the tart red fruit flavors while adding brightness and focus to the finish.
The Hyde Vineyard, consisting of 179 acres and 44 separate blocks, is referred to as the ‘superstar’ of the Carneros region. In the Napa Valley, it is iconic with ten different clones of Pinot Noir; one of the clones which was isolated by Larry Hyde called Hyde-Calera. It is known as possibly the finest selections in all of the viticulture of California. Patz & Hall has been purchasing fruit from this vineyard since 1990 and bottling the Pinot Noir since 1996.
- 92 Points | The Wine Advocate
Medium ruby-purple colored, the 2015 Pinot Noir Hyde Vineyard is redolent of red and black cherries, violets, underbrush and garrigue. Medium-bodied, softly textured and with great elegance and finesse, it has lovely vibrancy and freshness, finishing long and pure.
- 93 Points
Wine Enthusiast | December 2016
Re 2014 Hyde: “From the legendary Hyde, a source since 1996, this vintage continues the greatness of the prior years, showing depths of fresh dirt and spice. Stewy damson plum, blackberry and black cherry provide succulent complex, ripe flavors accented in vanilla and cinnamon. The acidity is mouthwatering.” – Virginie Boone
- 94 Points
Wine Advocate | April 2016
“A brilliant wine, the 2014 Pinot Noir Hyde Vineyard, utilizes about 10%-15% whole-clusters and 60% new French oak before being bottled unfined and unfiltered. Most of this vineyard is planted with Hyde Pinot Noir selections, including Calera. The vineyard was planted in 1979, but Patz & Hall used two older blocks among the 44 distinct parcels Hyde possesses. This dark ruby/plum colored wine offers up notes of baking spices, black and red currants, sweet cherry and porcini mushroom. Some earth is present, and the wine is classic Pinot Noir with light tannin and a medium to full-bodied mouthfeel, impressive focus and equilibrium. Drink it over the next 7-8 years. 2016 – 2024” – Robert Parker