Hanzell Vineyards, situated on the undulating hills of Sonoma Valley, California, is renowned for its pioneering contributions to the American wine industry. Founded in 1953 by James David Zellerbach, a former U.S. ambassador to Italy, Hanzell was named by combining his wife’s name, Hana, with their family name. Zellerbach’s vision was to produce Burgundy-style wines in California, focusing on Pinot Noir and Chardonnay. This early ambition laid the foundation for Hanzell to become a trailblazer in adopting innovative techniques and producing high-quality wines that reflect the unique terroir of Sonoma Valley.
Hanzell’s legacy is deeply intertwined with technological advancements in viticulture and winemaking. It was one of the first wineries in California to implement stainless steel fermentation tanks and French oak barrels, setting a new standard for the industry. Under the guidance of its talented winemakers, Hanzell also pioneered the use of temperature-controlled fermentation, which allowed for greater control over the winemaking process and significantly improved the quality of the wines. These innovations have had a lasting impact, influencing winemaking practices both in California and beyond.
Integral to Hanzell Vineyards’ continued success is winemaker Jason Jardine, who joined the team in 2014. Jardine brought with him a wealth of experience from prestigious wineries such as Flowers Vineyard & Winery and Rhys Vineyards. His deep commitment to biodynamic farming and minimal intervention winemaking has reinforced Hanzell’s dedication to sustainability and quality. Jardine’s approach emphasizes the expression of the unique terroir of Hanzell’s estate, producing wines that are celebrated for their complexity, balance, and sense of place.
