2005 Robert Hall Rhone de Robles, Central Coast.
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This wine is a medium depth smoky garnet color with a ruby-purple edge and good clarity. It offers medium intensity jammy blackberry aromas and light aromas of pepper, smoke and leather. With some time in a decanter, light intensity currant and strawberry aromas come forward and the smoke and leather take a step back in prominence. A floral, hibiscus hint is noted with more extended airing. In the mouth, light intensity currant, strawberry and blackberry flavors dominate and the floral nuance persists. Medium-bodied with fine, tea-like tannins, this blend has bold but not overbearing alcohol and good acidity. Lightly dusty in texture, this wine has a juicy and soft (but not flabby) mouthfeel. It finishes long and warm with slight astringency underlying strawberry and currant flavors. |
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13.9% Alcohol $18.00 Retail (from winery); Total case production unknown. |
This is an ambitious blend which marries complexity of cépage with Paso goût de terroir. It is tight and deceptively brawny at first, but once it unfurls its sails it displays a warm, soft charm without being a jammy fruit bomb. This is a carnivore's wine and will pair well with braciole, roast, steak and BBQ over the next four to five years. BOTTOM LINE: Good, with appealing characteristics. Recommended. |
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Production | Grapes | Producer | Vineyard | Vintage
Composition: 44% Grenache, 40% Syrah, 11% Cinsaut and 5% Counoise - all estate fruit. Aged 14 moths in barrel.
Grenache is generally thought of as a Rhône variety, but along with its relatives, Grenache Blanc and Grenache Gris, originates from Spain where it is called “Garnacha”. There, it is planted to twice the acreage as in France. In fact, it is currently the most widely planted red wine variety in the world and goes by many names, depending where it is grown. It has some history in California as it has been used in the jug wines of the Central Valley for decades, third only to Cabernet Sauvignon and Zinfandel. It is only now coming into its own as a varietal and in Rhône blends, in no small part due to the successes of the Rhône Rangers. Traditionally, it has been used as a component of red blends (typically in the Northern Rhône), usually as the grape for Rhône rosés and as the main component component in most Southern Rhône red blends. In Spain, it is the main component of red blends from the Rioja and Catalonia. It is a sturdy, prolific variety (hence its utility in the Central Valley jug wines) and tolerates dry and hot climates. Grenache makes for softer, less intensely colored, fruity varietal wines often described as ‘fleshy’, ‘fruity’ and ‘heady’. Hence its versatility in blending: it can soften tannic Syrahs and fill out thinner wines. Its distinct sweet, ‘dusty’ and ’fleshy’ mouthfeel is typically supported by flavors of black currants, cherry, licorice and strawberry. Barrel aging can impart vanilla notes. With a heavier oak regiment it can become smoky. Bottle aging will see this variety fading relatively quickly and displaying dried fruit flavors. Despite the tannin and acids, Grenache is not known for its longevity. Read more
Syrah is an ancient variety proven by DNA analysis (in part at U.C. Davis) to be a native of the northern Rhône region of France. Prior to this evidence, its origin was disputed between the Rhône region and that around the Persian city of Shiraz – hence the two names for the grape. Syrah gives tannic and spicy red wines with significant longevity. Because of its weight, it contributes body and structure to blends with the softer, fruitier Grenache and Mourvèdre. It was first planted in California in 1971 from cuttings from the Hermitage appellation in northern Rhône and Australian Shiraz cuttings (which are said by some to be of Hermitage origin themselves). Current reports indicate total California Syrah acreage to be approaching 13,000 acres. The thick-skinned, very darkly pigmented grapes give inky, deep colored wines described as violet or nearly black. Syrah is very tannic, rich, chewy and textured and is typified by high alcohol and a spice-over-fruit character. The latter tends to be more accentuated in cooler climates where the grapes develop a higher skin-to-pulp ratio. Syrah typically shows black (sometimes white) pepper, licorice, clove, thyme and bay leaf as part of its spice component. The dark fruit typically expressed are blueberries, black currants and blackberries. Syrah may also show cedar or sandalwood notes. As with just about all wines, bottle age brings out terroir and cedar, tobacco, earth and leathery notes. Read more
Traced back to the Provence and Languedoc regions of France, Cinsaut is a dark-skinned grape which produces light and perfumy wines which express strawberry flavors, blue fruit and spices. It is most often blended with heavier varietals such as Carignan and produced as a rosé. Depending on terroir, it may be musky or display meat aromas. It is a low tannin wine. Read more
Folklore has Counoise, a dark-skinned grape, originating from Spain. It is now rarely seen outside of the Rhône and Languedoc regions and is used primarily as a blending grape because of its high acidity and spice and pepper notes. These are complemented by soft tannins, moderate alcohol and prominent fruit. The finished blends tend to be more round and refined. On its own, Counoise has a rich and spicy character, displaying anise, blueberries and strawberries. It makes for fruit-forward wines with soft tannins, high acidity and moderate alcohol.
Robert and Margaret Hall founded Robert Hall Winery in 1995. Located on the south side of Highway 46, east of the city of Paso Robles and east of Huerhuero Creek, the property enjoys warm to hot daytime temperatures. There is still a cooling marine effect from the Pacific Ocean, 20 miles to the west. The growing season in the area is long, dry, consistent and well suited to late-ripening varieties. Don Brady joined Robert Hall Winery in 2001 and bottled the label's first wine in 2002. After studying horticulture at Texas Tech University in Lubbock, he worked for Llano Estacado Winery (just outside Lubbock) – the largest premium winery in west Texas. Prior to coming to Robert Hall, he was Director of winemaking at Delicato's San Bernabe vineyard in the the AVA of the same name. Don's approach to winemaking is rooted in his horticulture background. He focuses on bringing out vineyard expression in the wine by getting the fruit to its best prior to harvest and vinification. Once on the crush pad, he says he treats the fruit in a traditi0onal manner. Rather than molding fruit to predetermined style, he believes in letting the fruit and site express themselves. Read more
There are now 4 vineyards growing some 300 acres of fertile varied soils (moderately deep, slightly alkaline, calcareous, mix of granitie, shale, sand, loam limestone and clay gravel and chalk) growing 23 varieties: Alvarelhão, Cabernet franc, Cabernet sauvignon, Carignane, Chardonnay, Cinsault, Counoise, Grenache, Grenache blanc, Malbec, Merlot, Mourvèdre, Orange Muscat, Petite Syrah, Piquepol blanc, Roussanne, Sauvignon blanc, Souzão, Syrah, Tinta cão, Touriga, Viognier and Zinfandel.
The 140-acre Home Vineyard is the first and original property located east of the winery on Highway 46. The wines from this vineyard go into the core of the winery's production. The Bench Vineyard is home to the winery and the Hospitality Center at the junction of Highway 46 and Mill Road, overlooking Huerhuero Creek. This site grows 12 acres of clone 8 Cabernet sauvignon and Syrah. North of Highway 46, the Terrace and Brady Vineyards lie on the southern banks of the Estrella River. The 65-acre Terrace Vineyard is just north-east of the Paso Robles Airport. The 18-acre Brady Vineyard is winemaker Don Brady's family vineyard, located east of the Terrace Vineyard on alluvial soils of the Estrella River's south bank. Read more
The 2005 year saw an increase in crops over the preceding years. The year is being compared to the acclaimed 1997 vintage because of a very long and generally cool growing season without heat spikes. This long season resulted in extended hang times in even temperatures which gave the fruit good extraction but lower sugar levels. The slow ripening of the fruit is expected to make for elegance and balance in the wines of this vintage. Read More
Rating
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Color |
5 points |
(5 points max) |
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Nose |
4 points |
(5 points max) |
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Palate |
4 points |
(5 points max) |
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Finish |
2 points |
(5 points max) |
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Tannins |
5 points |
(5 points max) |
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Acidity |
5 points |
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Alcohol |
4 points |
(5 points max) |
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Aging potential |
2 points |
(5 points max) |
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Overall quality |
8 points |
(10 points max) |
Cumulative Score: 89 Points
Rating System & Scoring Criteria explained
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