Hanzell Vineyards, Pinot Noir, 2013

Available for Same Day Delivery (or Pickup) in Manhattan.
  • Manhattan, Brooklyn & Queens: Free on $149+ orders, otherwise $12.99 per case.
  • Rest of New York State: $12.99 per case.
  • CT, NJ & DC: $12.99 per case on $149+ orders, otherwise $29.99 per case.
  • Rest of US: $29.99 per case.
  • We presently do not ship to: AL (except to state stores), AR, IL, IA, KY, MI, MS, MT, LA, NV, NH, ND, PA, TN, TX, UT, and VA.
  • We do not ship spirits outside of NY
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  • 10% off any mixed case
  • Doesn't apply to spirits or items marked NET
  • Return corked bottles if they are less than 10 years old
  • Return any bottle that have been improperly stored
  • Returns must be made within 60 days of purchase
  • Read the full details of our Return Policy.
  • Wine is stored in our refrigerated store cellar.
  • Some fine and rare wine is displayed in our physical store in Eurocaves.
  • Current vintages are sourced from authorized importers or dealers in Europe.
  • All wine transported across the ocean in refrigerated boats.
  • Older vintages may be srouced from private clients where we are confident of correct storage conditions.

Hanzell Vineyards

Every story about Hanzell starts with the fact that founder, James Zellerbach, planted Chardonnay and Pinot Noir after a trip to Burgundy in 1952. Yes, ‘52. Long before California Chard and Pinot were a thing, let alone the coolest thing. That history is amazing, but it’s not why we’re so crazy about these wines today. Today, the story is Jason Jardine, the Wayne Gretzky of cool-climate Cali wines. Jason was a prodigy (planted his first vineyard at 18), worked with Randall Grahm, helped establish Flowers (the pathbreaking cool-climate Pinot domaine), and planted the vineyards at Rhys (making Santa Cruz Mountains Pinot into the latest greatest thing). Jason took over at Hanzell in 2014 and worked with the family to turn the clock back — not to the 1950s, but to the days before the industrial revolution. Jason is a proponent of a style of farming, “integrated farming practices,” which he believes are better for the wine, the land and planet. No chemical inputs at all (no fertilizers, no herbicides). Instead, they grow cover crops between the rows and let animals graze them. Voila: natural fertilizer! Hanzell doesn’t even plow between the rows. Apparently it’s a great way to fight global warming. Tilling tears and kills all the plants you turn up, releasing their carbon back into the atmosphere. No-till farming lets the soil, one of the world’s best carbon capture devices, work its planet-cooling magic.