Made from true Port varieties, this is a totally delicious wine, meant to be opened now. It’s tremendous in very sweet blackberry jam, cassis, cherry liqueur, chocolate, vanilla cream and cola flavors, with a fabulous Asian spiciness. Brisk acidity makes all this flavor shine through a long finish. This is a good price for a bottle that will stand for a week…
— S.H.
(6/1/2007)
The tall, green-tinged bottle is Hall’s way of signaling that the wine is dry, and indeed it is. Really nice and crisp, it shows lime, pear, green apple, lemongrass and spice flavors, made clean with rich acidity. Sommeliers, scoop this one up. Best Buy.
— S.H.
(10/1/2009)
Made in a lighter, more elegant and accessible style, this is very fine and impressive Syrah, at a good price. Thoroughly dry and moderate in alcohol, it shows rich, smooth tannins that frame interesting flavors of blackberries, currants, sour cherry candy, tobacco, leather, crushed black pepper and smoky sandalwood. Ready now.
— S.H.
(2/1/2010)
Hall hits all the right notes with this unusual white Rhône blend of Grenache Blanc, Roussanne and Piquepol Blanc. It’s a fascinating wine, dry and crisp, with honeyed flavors of white peach, nectarine and Meyer lemon. Tastes really good and has that all-important extra touch of complexity.
— S.H.
(12/1/2007)
Part of this wine was barrel fermented, which gives it a creamy, spicy richness. The rest was raised in stainless steel, preserving vital fruitiness and acidity. The result is a richly powerful, interesting wine, vibrant in citrus, fig, melon and spice flavors, that finishes thoroughly dry. Sommeliers should note this wine, not only for its inexpensive price but…
— S.H.
(9/1/2008)
Shows the fruity ripeness that Paso Robles so easily achieves, with waves of blackberries and cassis. Yet there’s also good structure, with rich, fine tannins and a good spine of acidity. With a slightly sweet finish, it’s an elegant Cabernet to drink now.
— S.H.
(2/1/2010)
Rich in smoky oak and ripe fruit, showing powerful, dry flavors of blackberries, black cherries, sour cherry candy and sweet herbs. The tannins are a bit scoury and edgy, like sandpaper on the palate. Should mellow over the next 2–3 years, but it’s not an ager.
— S.H.
(3/1/2010)
A blend of Grenache, Syrah, Cinsault and Counoise, this is bone dry and brisk in acidity, with complex flavors of mineral, herb, sour cherry candy, red currant and white pepper. Although production was only 2,000 cases, this wine is worth the search.
— S.H.
(3/1/2013)