California’s Patz & Hall winery has gained fame in the wine world for their benchmark Chardonnays and Pinot Noirs, all sourced from single vineyards. In the 1980s, the four founding members crossed paths in Napa Valley, where each had followed their own oenophilic leanings. James Hall, Heather Patz, Anne Moses and Donald Patz joined forces and in 1988 Patz & Hall came to life with a focus on small lot wines, designed to elevate the varietals to their truest expression. Here, winemaker James Hall and Heather Patz discuss the honed focus on terroir and their go-to bottles for popping.

What inspired the single-vineyard approach? How does it impact the taste as compared to other Pinots and Chards on the market?

Patz: Reading Hugh Johnson’s World Atlas of Wine helped inspire this approach, as well as tasting single-vineyard wines from Burgundy, when finances allowed. The idea that you can point to a spot on a map and say that a particular bottle of wine came from that vineyard was exciting for us some thirty years ago and still is today. The unique characteristics that each site brings make you feel like you understand a particular area more intimately.

Hall: Our approach is based on finding unique vineyard sites and matching them with sensitive winemaking that allows them to shine as individual wines. The difference is in the sites: soil, aspect, clones, farming. It’s not about the winemaking – it’s about the vineyards.

How do you find and connect with the small farmers you work with? What attracts you to a particular vineyard?

Patz: In the early years of Patz & Hall, we would all hop in one of our cars and visit each site, talk to the grower, walk the rows and also taste wines that had been made from that specific vineyard or from adjoining vineyards. This would give us a good indication of what to expect and if we wanted to try the fruit for a year or two before making a long-term commitment. Connecting with the small farmers is like building any relationship; it takes time and respect for what each party contributes. We feel very fortunate to have a wonderful group of growers who we consider family.

Hall: The process of finding vineyards is constant and ongoing. I try to bring a new vineyard or two into the mix every year. I make connections through existing vineyard relationships, other winemakers, and friends – it’s really diverse. Sometimes the vineyard owner calls me up, other times I meet them at an event. The common denominator is I look for great sites, try the grapes and see how they taste. I would call it an audition or try out. Most work out, but not all. I can be very fussy about quality, as you can imagine.

In your own words, what makes Patz & Hall’s wines unique? 

Patz: Our wines are unique because of the vineyard sites, or terroir, we chose to work with. Second, the person who tends that vineyard, and third, having a very talented winemaker, James Hall, who has consistently worked with some of our vineyards for over 28 years – this is a great advantage.

Hall: The collection of incredible vineyards. It’s not just the quality, but the range. With 20 wines, all Chardonnay and Pinot, there is a range of flavors and aromas that is almost unmatched in California. For sure, there is a Patz & Hall wine you will like.

What’s your go-to bottle for special occasions?

Patz: I am a huge Chardonnay fan, especially aged Chardonnays – this is where my wine heart lies. I would have to say the Patz & Hall 2002 Alder Springs Vineyard – Mendocino Chardonnay if I can still find some in my cellar.

Hall: I love the Patz & Hall Dutton Ranch – Russian River Valley Chardonnay. It is my go to: around the house while cooking, when friends come over, goes-with-everything wine.

You can experience Patz & Hall firsthand when Heather Patz brings a selection of their standout bottles to Post 390 for a one-seating wine dinner on Tuesday, June 7th. Check out the featured wines (and full menu) and get your tickets online here.