One of the many great things about #WineStudio is that we get to taste amazing wines. That was certainly the case Tuesday night, as we uncorked a pair of Cabernet Sauvignon's from California's Hall Wines. The Halls originally started with a dedication to making single vineyard and limited-production wines. They continued growing and their estate vineyards now encompass more than 500 acres of classic Bordeaux varietals: Cabernet Sauvignon, Merlot, and Sauvignon Blanc. Theirs was California's first winery to achieve Leadership in Energy and Environmental Design (LEED®) Gold Certification, showing a strong respect for the environment.
2012 "Eighteen Seventy-Three" Cabernet Sauvignon "Members Only": 97% Cabernet Sauvignon/3% Merlot; dark ruby color; dark berry, earth, spice, and mocha aromas, repeated on the palate with a jolting backbone of tannins; this wine needs plenty of aeration and perhaps a few more years of bottle aging, should reward patience in the cellar; SRP $80 (members only, see website for membership details).
Baby Jack making the label art
2011 "Jack's Masterpiece" Cabernet Sauvignon: The inspiration for the label art began on Father's Day of 2006, when Mike Reynolds' (President and former Winemaker) 18-month-old son Jack's artwork was presented to him; 96% Cabernet Sauvignon/4% Petit Verdot; black currant, berry, cherry, plum, violet, sandalwood, and spices fill the nose and palate; truly a lush wine with a lingering, savory finish. Plenty of balanced tannins, drinkable now but will continue to evolve and improve in the cellar for many years to come; SRP $125.
Both of these bottles are just starting to waken - they need aeration, time in the glass, and a hearty piece of meat for maximum enjoyment, in my opinion. Better yet, buy one or more and let them rest for at least a few more years, then see what's happened in the bottle. I would think it would be worth the wait.
PROTOCOL #WineStudio presents an online twitter-based educational program where we engage our brains and palates! It’s part instruction and tasting, with discussions on producers, varieties, tourism, terroir, regional culture, food matching and what all this means to us as imbibers.
Wine was provided for tasting purposes - all opinions are my own.
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