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I only own a few Hall wines. But I find the amount of wine(s) they produce while maintaining high quality, especially in their higher end wines…fascinating as I commented on @Scott@Mister A’s-San Diego post a number of weeks ago. I generally taste them younger vs cellared. So, when I saw this lower spectrum Hall Cabernet on the secondary market, I bought it because it’s a 2013 and only $35. I couldn’t pass it up as 2013 is a grand vintage and most of what I taste from Hall is upon release.
I corvined this last weekend and unsure how that fact affects opening it tonight. You could make a case for 92 here, but I won’t based on the fact it is a week coravined.
The nose shows a core of dark currants. Ripe, lush and a bit jammy; blackberries, the darkest cherries, black plum, plum, boysenberries, baked strawberries, raspberry hues with shades of blueberries. Melted dark chocolate, fudge, dark spice, anise to black licorice, mid to dark berry cola, cinnamon, clove, nutmeg, vanillin, dry tobacco, old leather, hints of dry herbs, dry crushed rocks, limestone, dry top soil, hints of moist clay, cedar to sandalwood, touch of peppercorn, fresh & withering; dark, red flowers framed in lavender & violets.
The palate is smooth, round, lush & elegant. The M+ tannins nicely rounded & velvety. Somewhat softer but still big at this stage of evolution compared to most 13’s I’ve had to date. Coravining might have helped. Nearly identical twins the nose & the palate. There’s core of dark currants. Ripe, lush and just a touch jammy; blackberries, the darkest cherries, black plum, plum, baked strawberries, raspberry hues with shades of blueberries. The fruits perhaps picked a little late-slightly overripe…a deliberate decision or lack of timely harvesters. Melted dark chocolate, fudge/pudding, caramel, dark spice w/ medium heat, anise to black licorice, mid to dark berry cola, cinnamon, clove, nutmeg, vanillin, dry tobacco, old leather, stronger dry herbs-bay leaf/sage than the nose, dry crushed rocks, limestone, dry riverbed stones, dry top soil, hints of moist clay, softer cedar notes that transition into sandalwood, graphite, touch of peppercorn, fresh & withering; dark, red flowers framed in lavender & violets, very pleasant, round acidity with a well balanced, nicely structured/tensioned, elegant, lush, smartly polished finish that lands on soften earth, spice, herbs and lasts 90 seconds.
Despite its minor flaws, delicious and as it opens, settles in, there is a strong case for a 92.
Photos of; Hall’s huge tasting patio in Rutherford, Rutherford estate vineyard, barrel room and cellar where they hold some fabulous events in a grand environment. They have two locations, Rutherford & St. Helena. — 5 days ago
Thanks for the shout out. They do make a remarkable amount of beyond solid wines. I don't see all that many offerings down here in San Diego but do see different ones brought in from mailing list/wine club members and they generally rock like peak Deep Purple, Black Sabbath or Led Zeppelin.
Still showing a lot of tannic and acidic structure, but enough fruit to keep it in check once it had a few hours of air, youthful still, and brawny. — 6 months ago
aromas of luxardo cherry, damson plum, licorice, peonies, thyme, flat leaf parsley, bluestone…and chargrilled quail! a pop of juicy fruits w lively acids and dissolving rich tannins…SO MUCH YUM 🍷😋🤘#BoJo — 19 days ago
Somm David T
Independent Sommelier/Wine Educator
I only own a few Hall wines. But I find the amount of wine(s) they produce while maintaining high quality, especially in their higher end wines…fascinating as I commented on @Scott@Mister A’s-San Diego post a number of weeks ago. I generally taste them younger vs cellared. So, when I saw this lower spectrum Hall Cabernet on the secondary market, I bought it because it’s a 2013 and only $35. I couldn’t pass it up as 2013 is a grand vintage and most of what I taste from Hall is upon release.
I corvined this last weekend and unsure how that fact affects opening it tonight. You could make a case for 92 here, but I won’t based on the fact it is a week coravined.
The nose shows a core of dark currants. Ripe, lush and a bit jammy; blackberries, the darkest cherries, black plum, plum, boysenberries, baked strawberries, raspberry hues with shades of blueberries. Melted dark chocolate, fudge, dark spice, anise to black licorice, mid to dark berry cola, cinnamon, clove, nutmeg, vanillin, dry tobacco, old leather, hints of dry herbs, dry crushed rocks, limestone, dry top soil, hints of moist clay, cedar to sandalwood, touch of peppercorn, fresh & withering; dark, red flowers framed in lavender & violets.
The palate is smooth, round, lush & elegant. The M+ tannins nicely rounded & velvety. Somewhat softer but still big at this stage of evolution compared to most 13’s I’ve had to date. Coravining might have helped. Nearly identical twins the nose & the palate. There’s core of dark currants. Ripe, lush and just a touch jammy; blackberries, the darkest cherries, black plum, plum, baked strawberries, raspberry hues with shades of blueberries. The fruits perhaps picked a little late-slightly overripe…a deliberate decision or lack of timely harvesters. Melted dark chocolate, fudge/pudding, caramel, dark spice w/ medium heat, anise to black licorice, mid to dark berry cola, cinnamon, clove, nutmeg, vanillin, dry tobacco, old leather, stronger dry herbs-bay leaf/sage than the nose, dry crushed rocks, limestone, dry riverbed stones, dry top soil, hints of moist clay, softer cedar notes that transition into sandalwood, graphite, touch of peppercorn, fresh & withering; dark, red flowers framed in lavender & violets, very pleasant, round acidity with a well balanced, nicely structured/tensioned, elegant, lush, smartly polished finish that lands on soften earth, spice, herbs and lasts 90 seconds.
Despite its minor flaws, delicious and as it opens, settles in, there is a strong case for a 92.
Photos of; Hall’s huge tasting patio in Rutherford, Rutherford estate vineyard, barrel room and cellar where they hold some fabulous events in a grand environment. They have two locations, Rutherford & St. Helena. — 5 days ago