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Hall Napa Valley Merlot 2007

Merlot from Napa Valley, California
  • WE93
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Winemaker Notes

An expressive duet from two of our premier estate vineyards. Merlot from our Hardester Ranch is planted in limiting soils on a hillside enclave to promote intensely concentrated small berries with tremendous structure and backbone. The cool valley-floor fruit of Napa River Ranch endows generous red fruit and a velvety texture. Anticipate an alluring nose of Bing cherry, violets, cocoa and baking spice which unrolls seamlessly on the tongue to a rich, elegant mid-palate. Expressive flavors of dark cherry, toasted oak and blackberry jam will continue to evolve for the next 5-7 years.

Critical Acclaim

WE 93
Wine Enthusiast

A rich, dense, vital Merlot, one of the best of the vintage. Offers loads of cherry, green olive, roasted meat and pepper flavors, wrapped into firm tannins leading to a distinguished finish. Dry and elegant, it’s a beautiful wine to decant and drink soon with steak, chops, lamb.

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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.

An underrated country gaining appreciation for superior wines made from indigenous varieties...

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An underrated country gaining appreciation for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. After recovering from serious vineyard decimation during First and Second World Wars, the Austrian wine industry succumbed to an unfortunate scandal in 1985 when a small group of deceitful winemakers were discovered to have been lacing dessert wines with diethylene glycol to mimic the textural effects of botrytis. The country’s credibility as a wine region took a serious hit, and in order to rebuild trust, strict regulations for quality standards were put into place. Today, Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.

Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with Pinot Blanc and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited Zweigelt, juicy and spicy Blaufränkisch, and Pinot-Noir-like Saint Laurent.

Gruner Veltliner

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Difficult to pronounce yet delightfully easy to drink...

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Difficult to pronounce yet delightfully easy to drink, Grüner Veltliner is indigenous to Austria, where it has long maintained its status as the nation’s most important white grape. It became trendy among America’s wine elite in the mid-twenty first century, and has since proven itself to be more than just a fad, becoming a mainstay on the shelves of wine shops and the pages of restaurant wine lists for those who enjoy a crisp and refreshing yet serious white wine. Grüner Veltliner performs well in cool climates, and is gaining ground in chillier pockets of California and New York’s Finger Lakes.

In the Glass

Crisp and refreshing with plenty of lively acidity, Grüner Veltliner is marked by telltale notes of white pepper and a slight vegetal quality reminiscent of green beans, as well as a streak of minerality. When less ripe, it leans toward the lemon/lime end of the fruit spectrum, while additional hangtime at harvest can lend notes of pink grapefruit and even stone fruit. A hint of spritz on the palate is not unusual.

Perfect Pairings

Grüner Veltliner is a wonderfully versatile wine—it can pair with just about any lighter fare, from seafood to poultry to complex salads. It even works with spicy foods, and can be a classic pairing with Asian dishes.

Sommelier Secret

When it comes to foods that are notoriously difficult to pair, Grüner Veltliner has been known to step in and save the day. The sulfur compounds naturally present in asparagus can imbue a wine with a highly unpleasant metallic taste, while artichokes’ cynarin compound typically cause the taste of a wine to turn unpalatably sweet. Grüner Veltliner not only manages to avoid these issues, but actually serves to complement these foods with its sharp, pungent, vegetal flavors.

RPT93975400_2007 Item# 113234

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