Hanzell has been working with Chardonnay on the slopes above Sonoma since 1953, when Ambassador James D. Zellerbach planted the estate’s first vines after returning from Burgundy. Sebella takes that history in a more immediate direction. Drawn from younger Chardonnay vines within Hanzell’s Day and Zellerbach vineyard blocks, it is designed to capture the estate’s mineral character, freshness, and floral expression in a wine built to be enjoyed earlier than Hanzell’s longer-lived estate bottlings. The approach in the cellar is deliberately restrained. Sebella is fermented in stainless steel and then spends six months in neutral French oak, preserving the brightness of the fruit while adding texture without a dominant oak signature. Hanzell relies on native yeast, does not inoculate for malolactic fermentation, and works with a minimal-addition philosophy across the cellar. The fruit itself comes from Hanzell’s certified-organic estate, where no-till farming, cover crops, rotational grazing, and an integrated farm ecosystem are central to the way the vineyards are managed. The 2024 continues that idea with the naturally energetic character that defines Sebella: Chardonnay shaped more by site and acidity than by richness or new oak. Its Moon Mountain setting brings volcanic soils, elevation, and a long growing season into the picture, while Hanzell’s handling keeps the focus on clarity and freshness. For a winery whose Chardonnay history reaches back more than seventy years, Sebella offers one of the most accessible ways to experience the style and farming philosophy of the estate.