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Hall Kathryn Hall Cabernet Sauvignon 2006

Cabernet Sauvignon from Napa Valley, California
  • WS96
  • WE95
  • RP90
0% ABV
  • RP96
  • RP96
  • WS93
  • RP97
  • WE95
  • WS92
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4.7 6 Ratings
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4.7 6 Ratings
0% ABV

Winemaker Notes

#20 Wine Spectator Top 100 of 2009

The HALL "Kathryn Hall" Cabernet Sauvignon stands as the flagship Cabernet Sauvignon in our collection. The 2006 vintage was sourced predominately from our Sacrashe Vineyard and captures the deep, dusty essence of this legendary Rutherford hilltop site. We harvested on an early October morning, carrying the prize fruit to our HALL Rutherford winery where it was gravity-fed into our signature fermentation tanks. Native yeast, malolactic fermentations and unfiltered bottling has encouraged a highly nuanced wine with special character and graceful evolution both in the glass and in the cellar.

Dense inky-purple to the core, this wine delivers a stunning nose of effusive, high-toned exotic fruits, truffle, blackberry jam and crushed stone minerality. On the palate, an empyreal richness and densely sweet texture seems to go on forever. Proper cellaring will assure 10-15 years of enjoyment.

Critical Acclaim

All Vintages
WS 96
Wine Spectator
A big, dense, concentrated wine, with wonderful aromas marked by chewy tannins, yet the core currant and blackberry flavors and savory herb and earth nuances provide a solid foundation. Best from 2010 through 2016.
WE 95
Wine Enthusiast
Outstanding for its purity, and the incredibly fine tannins, not to mention the compelling flavors. Black and red cherries, currants, cola, mushrooms, cedar, anise and spice flavors mingle into a long, rich finish. So balanced and elegant. Made from 95% Sacrashe Vineyard fruit, in the Rutherford AVA.
RP 90
Robert Parker's Wine Advocate
Medium to full-bodied with a more aggressive structure [than the 2005] as well as a more noticeable astringency to the tannins, but with the necessary depth of fruit and concentration for balance.
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Hall
Hall, , California
Hall
HALL Wines is located in Napa Valley and employs organic small-vine viticulture, precision winemaking, wild-yeast fermentation and micro-block blending to fully extract the purity and quintessence of Napa Valley Cabernet Sauvignon. Their estate and partner vineyards are made up of classic Bordeaux varietals: Cabernet Sauvignon, Merlot and Sauvignon Blanc. HALL Wines has a strong respect for the environment and a commitment to cutting edge technology to yield the highest quality grapes. Through meticulous attention to detail in the vineyards, HALL wines express the unique and diverse character of Napa Valley's soils and climate.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

SSR98978_2006 Item# 98978

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