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All Products / 2023 Hanzell Farm Pinot Noir, The Sessions Selection

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2023 Hanzell Farm Pinot Noir, The Sessions Selection

Price: $78.00

Summary

This classic bottling from our Sessions vineyard block, shows pomegranate, Bing cherry, pink peppercorn and a hint of earthy red radish on the nose. The palate is juicy and bright with cranberry, blood orange, pink grapefruit and rhubarb, with hints of cherry tobacco, bergamot and tea leaf. The finish is long, complex and lifted and while truly delicious now, it shows all the potential to evolve beautifully for years in the cellar as well.

95 points | Vinous

The 2023 Pinot Noir The Sessions Selection emerges from a block Bob Sessions planted in 1999 with a variety of heritage and Dijon clones. Bright and elusive, the 2023 is fabulous right out of the glass. Crushed red berry fruit, mint, orange peel and white pepper race out of the glass. It impresses with its depth and layered, resonant feel. Brisk mineral undertones brighten the explosive ﬁnish. The 2023 was fermented with 40% stems, which are not especially evident. Aging was ten months in barrel, 20% new.—Antonio Galloni

95 points | Wine Spectator

This is a perfumed and chiseled style, with elegant notes of raspberry, damson plum and blood orange fruit threaded with rose water and potpourri. The structure is chalky, but with delicacy, providing a matrix for the fruit and ﬂoral notes to shine. A late tug of savory adds a mouthwatering edge. Some patience is required. Best from 2027 through 2040.—James Molesworth

93 points | James Suckling

Aromas of cranberries, blood oranges, red cherries and citrus peel. The palate is medium-bodied with ﬁne tannins and bright acidity. Made with 40% whole-cluster fermentation, which adds another dimension to the palate. Delicious. — James Suckling

91 points | Wine Enthusiast

This earthy but delicately extracted Pinot delivers aromas of cherry, strawberry, black tea and cinnamon on the nose. The palate gives soft but grippy tannins, with ﬂavors of raspberry, sandalwood, roses and tangerine peel at the ﬁnish. — Tom R. Capo

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