Tasting Notes

2022 Walter Hansel Estate Vineyard Pinot Noir

When Stephen Hansel grabbed cuttings from Tom Rochioli's legendary vineyard back in the day, he wasn't just borrowing DNA - he was stealing fire from the Russian River gods. This Estate Pinot is what happens when you let Rochioli Selection vines bask in Russian River Valley sunshine just west of Santa Rosa, then hand them to a winemaker who makes nine separate passes through the vineyard like a monk illuminating manuscripts one painstaking letter at a time.

• 100% Pinot Noir from estate vineyards, focusing on Rochioli clone with touches of Swan

• Native yeast fermentation because micromanaging nature is so 2003

• Entirely destemmed and aged 12 months in 25% new French oak (François Frères), with the rest in one-year-old barrels

• Ruby-hued with luminous translucency, like stained glass made of cherries

• Bright, precise, and wonderfully energetic with crushed flowers meeting white pepper in a dance-off

This is Russian River Valley Pinot Noir playing its greatest hits at half-volume - all the elegance, none of the shouting. The wine delivers translucent refinement wrapped in notes of cherry cola, baked cherries, clove, and toasted cedar, with a kick of orange peel acidity that makes everything feel like it's levitating slightly off your palate. There's a light gamey note lurking in the background like a sophisticated wild card, while the supple mouthfeel and ripe concentration create that rare combination of immediate pleasure and serious structure. This is the kind of Pinot that makes Burgundy-obsessed sommeliers quietly admit that maybe California has figured something out. Pair it with duck breast, mushroom risotto, or anything that appreciates finesse over force, and watch your guests forget to check their phones.

2023 Walter Hansel Meadows Vineyard Chardonnay

The Meadows sits in a low-lying meadow right next to Santa Rosa Creek, where the soil is so ridiculously fertile that Stephen Hansel has to thin shoots and crops like a bonsai master just to keep the vines from producing grocery-store quantities. But here's the plot twist: all that fertility drama results in the most fruit-forward expression in the entire Hansel lineup. It's 100% Hanzell Selection - yes, that Hanzell, the one that basically invented California Chardonnay - and it's dry-farmed every year because sometimes the old ways are the only ways.

• 100% Hanzell Selection Chardonnay from the Meadows Vineyard, contiguous to Santa Rosa Creek

• Dry-farmed with extensive shoot and crop thinning to combat extreme fertility

• Whole cluster pressed and fermented with natural yeast in minimal new oak

• Aged in a mix of one- and two-year-old French oak barrels with minimal racking

• The most fruit-forward offering in the Hansel portfolio, with underlying tropical character

This is Chardonnay that remembers it's a fruit before it's a philosophy. The wine leads with that trademark Russian River Valley richness, but instead of beating you over the head with oak and butter, it channels tropical fruit energy through a lens of restraint and precision. Think ripe stone fruit and tropical notes that never lose their structural backbone, lifted by the kind of natural acidity that makes you want to pour another glass before you've finished the first. The whole cluster pressing adds textural complexity without the vegetal baggage, while the neutral oak aging lets the fruit do all the talking. It's fruit-forward without being fruit-obnoxious - the Chardonnay equivalent of someone who's naturally charismatic without trying too hard. Pair it with butter-poached lobster, roasted chicken with herbs, or anything involving cream sauce and good judgment.

2022 Day Zinfandel

Ehren Jordan spent 18 years as the head winemaker at Turley Wine Cellars, where he essentially wrote the modern playbook for California Zinfandel. Then he walked away to start Day, his personal love letter to the grape that launched his career - except this time he's exploring Sonoma instead of revisiting Napa's greatest hits. This is what happens when a Zinfandel master gets bored with doing the same thing twice and decides to cherry-pick parcels from Russian River Valley and Dry Creek Valley like he's assembling an all-star team.

• 100% Zinfandel sourced from Russian River Valley and Dry Creek Valley vineyards (El Diablo, Grist, Lumberyard)

• Native yeast fermentation with 25% whole cluster treatment for aromatic lift

• Aged 7 months in neutral French oak, then bottled unfined and unfiltered

• 14.3% alcohol - restrained by Zinfandel standards, bombastic by everyone else's

• Dried raspberry, blueberry compote, purple flower potpourri meeting herbs and crushed stone

This wine is Jordan's victory lap disguised as a humble project - a Zinfandel that's simultaneously bold and restrained, juicy and structured, fruit-forward and savory. The nose explodes with dried raspberry and blueberry jam, but just when you think you've got it figured out, dried herbs and spicy peppercorns crash the party alongside violet and iris notes that make the whole thing feel elevated. On the palate it delivers sweet red cherry, tobacco, brown butter, and bramble berry cobbler - basically autumn in a glass if autumn was designed by someone who understands that elegance beats volume every time. Jordan's whole cluster work adds aromatic complexity without the stemmy bitterness that haunts lesser attempts, while the neutral oak aging keeps the focus exactly where it belongs: on the fruit, the site, and the vintage. Pair it with braised short ribs, Detroit-style pizza (Jordan's words, not mine), or anything that involves leftovers and low expectations that this wine will immediately exceed.

2024 Dog Point Vineyard Sauvignon Blanc

When James Healy and Ivan Sutherland left Cloudy Bay in 2003, they took with them decades of intimate knowledge about Marlborough's best dirt and a shared vision: make Sauvignon Blanc that would make Sancerre producers nervous. Dog Point is the result - wines from eight estate vineyards in the Wairau Valley, organically farmed for over 15 years, cropped at yields 50% below the regional average. This isn't mass-produced Marlborough pyrotechnics; this is Sauvignon Blanc for people who actually think about wine instead of just drinking it.

• 100% Sauvignon Blanc from eight estate vineyards in Marlborough's Wairau Valley

• Organically farmed with yields around 50 hectoliters per hectare (basically Grand Cru Bordeaux levels)

• Hand-harvested, whole bunch pressed, fermented in stainless steel using indigenous and cultured yeasts

• Four months aging in tanks, bottled without fining for maximum texture and character

• 13.5% alcohol sealed under screwcap because cork is for people with more money than sense

This wine opens like a graduate seminar in aromatic complexity - curry leaf, crushed seashells, lemon zest, asphalt, mustard seed, dried coriander seed, and white orchard fruit all vying for attention like they're auditioning for a role in your next dinner party story. The struck match reduction (the same quality that made Coche-Dury's white Burgundies legendary) adds a minerality that turns simple citrus into something profound. On the palate it's electric and tightly coiled, with lime and lemon racing across a core of saline minerality that tastes like someone dissolved limestone in seawater and added citrus for good measure. There's a chalky, pithy grip on the finish that suggests this wine has more tricks up its sleeve if you give it a few years in the cellar, though the immediate pleasure is so intense you might not have the self-control to wait. Dog Point's 95-point score from Wine Advocate places it in rarified air - fewer than 200 Sauvignon Blancs in history have reached these heights, alongside names like Screaming Eagle and Lail. Pair it with oysters, grilled fish with herbs, or anything involving the ocean and your best intentions.