Robert Hall Winery

     Thursday January 23, 2014

Reservations Closed
Course Pairing / Description Wine
Hors D’ Oeuvres Station Crispy Feta And Lardon Bacon Fritters Basil Pesto Chilled Thai Spiced Chicken Bouche Curry Mayo, Puff Pastry Bouche
This Sauvignon Blanc has a vivid straw-green color, and greets your senses with crisp apple and ripe pear aromas with hints of freshly toasted almond. In your mouth, the wine exhibits bright fruit flavors of lime, pear, lemongrass and spice that echo the aromas. Refreshingly dry and medium-bodied with a rich crisp acidity, wrapped around a mineral core. Houston Livestock Show & Rodeo International Wine Competition 2014, Gold Medal Beverage Testing Institute World Wine Challenge 2013, 87 Points & Best Buy. Stephen Tanzer's International Wine Cellar 2013, 87 Points
Robert Hall Sauvignon Blanc 2012
Salad Course Roasted Baby Heirloom Carrots, Quinoa And Kale Lemon And Raw Honey Vinaigrette With Crispy Beet Chips And Goat Cheese
Featuring ripe pear aromas with a suggestion of vanilla spice, this 100% Chardonnay is a bright gold straw in color. Rich from French oak barrel fermentation and aging, this 13.5% wine shows crisp green apple and butterscotch flavors wound around a fresh lemon peel core. The wine is round, medium-bodied with balancing acidity and toasty oak that lengthens the finish. A lovely refreshing balanced wine that pairs well with all types of seafood. Beverage Testing Institute World Wine Challenge 2013, 90 Points & Best Buy.
Robert Hall Chardonnay 2011
Seafood Course Grilled Swordfish And Cedar Key Clams Rosemary And Leek Bread Dumpling With Merlot -Tomato Reduction
Rich briary aromas of blackberry, raspberry, and black cherry accentuated by hints of tobacco and earth emanate from our Merlot. Lush, ruby red color indicates the level of concentration yielded by the vintage and the vineyards. On the palate, rich flavors mirror the aromas and are complemented by soft, silky tannins on the finish. 2010 Merlot, Anthony Dias Blue, Blue Review/The Tasting Panel, 1/13, 90 Points Beverage Testing Institute 2013, 90 Points & Best Buy.
Robert Hall Paso Robles Merlot 2010
Beef Course Cabernet And Fennel Braised Beef Cheeks Roasted Acorn Squash Rich Pan Jus
This Cabernet is very dark red violet in color, with hints of ripe black currant, tart black fruit nose. A 14.5 % wine with a little heat and rich texture from 18 months aging in oak. 83% Cabernet Sauvignon, 8% Merlot, 5% Petit Verdot, 4% Cabernet Franc. Deep ruby. Pungent aromas of dried cherry and cassis, with smoke and licorice accents. Rich and supple in texture, offering deep dark fruit flavors and a hint of candied licorice. Finishes weighty and slightly jammy, with a bit of heat and a lingering note of bitter chocolate. 87 Points, International Wine Cellar , November/December 2012 Paring suggestions: Fusilli with Feta & Lemon-Caper, a big, juicy steak or any favorite dish with Fennel. San Diego International Wine Competition 2013, Gold Medal. Wilfred Wong 2013, 88 Points. Wine & Spirits Magazine 2013, 87 Points & Best Buy .Beverage Testing Institute World Wine Challenge 2013, 91 Points Gold Medal &Best Buy
Robert Hall Paso Robles Cabernet 2010
Cheese Course / Sweet Ending Camembert, Point Reyes Blue And Smoked Gouda, Fig Jam, French Bread And Sea Salt Roasted Almonds Duet Of Dark Chocolate And Sea Salted Caramel Truffles
The award winning 2010 Meritage presents elegant aromas of black currant, cassis and ripe plum, complemented by intriguing earthy notes and cedar. Deep ruby red in color, dense, reflecting on the intensity of this vintage, the vineyard, and the careful selection of their finest lots. On the palate the wine shows exceptional depth of flavor with firm but velvety tannins. The classic blend of four noble grapes produces a wine of finesse and character featuring estate-grown 50% Cabernet Sauvignon, 41% Merlot, 8% Petite Verdot, and 1% Cabernet Franc. All of Hall’s vineyards unite to compose the 2010 Meritage. The Cabernet Sauvignon originated in stony alluvial soils, the Merlot in rich clay, and the Cabernet Franc and Petite Verdot are rooted in porous sandy loam. The 2010 Meritage was produced from hand-harvested grapes picked in late-September to early-October. Following harvest the grapes were crushed to small tanks and inoculated for fermentation. Fermentation and maceration lasted 10 days and was assisted by traditional hand pump-over to maximize color and flavor release. Subsequent to fermentation the wine was drawn off and the skins were pressed. After a short settling period the wine was racked into new and old French oak barrels where it completed malolactic fermentation and matured for 18 months. New World International Wine Competition 2013, 3/26/2013, Double Gold San Francisco Chronicle Wine Competition 2013, Best of Class Stephen Tanzer's International Wine Cellar 2013, 90 Points Wine & Spirits Magazine, December 2013, 90 Points
Robert Hall Paso Robles Meritage 2010