The winery was founded in 1999 by, of course, Robert Hall, a businessman from Minnesota who had his hand in a number of small businesses. Working hand in hand with the winery’s founder, Don’s skill and devotion to Paso Robles helped establish the region as a distinct AVA in 1983, and joined in the creation of the unique style the region is renowned for.
After moving to California, Don earned worldwide acclaim as the recipient of the International Wine & Spirits “Wine of America” Award and in 2006, he was recognized as “Winemaker of the Year.” Don also sat on the board of the Paso Robles Wine Country Alliance from 2005-2007.
Robert Hall Winery sources grapes from Hall Ranch. This 173-acre estate contains a broad range of soils and micro-climates, letting the winery grow 12 grape varietals in the place that’s optimal for each. Robert Hall Winery is among the growing ranks of Certified California Sustainable Winemakers.
The 2018 Cabernet Sauvignon is a blend of 86% Cabernet Sauvignon, 8% Merlot, 3% Syrah, and 3% Cabernet Franc. The 2018 vintage began with a wet, cool spring which delayed bud break and flower development for almost two weeks. In mid-April, some areas of the vineyard suffered from frost, which further delayed fruit setting. There was also a 40-day heat wave in July and August to create further challenges. By late August, things had settled into a more normal regime. Harvest was about two weeks later than usual, but all in all, 2018 has shaped up to be a great vintage in Paso Robles.
Color: Deep garnet, clear and only semi-opaque.
Aromatics: Fairly intense, youthful aromas of raspberries and cherries, as well as red rhubarb jam.
Taste Profile: The flavors closely follow the aromatics; nicely dry, medium-bodied with good acid/tannin balance. The finish is medium-long, with a lingering red berry taste.
Food Pairings: Think BBQ! I can see anything from pork chops to burgers to lamb chops to T-bone steak as excellent choices to enjoy with this wine.
By Don Clemens