Robert Hall Syrah, Paso Robles, California

Robert Hall

No one could ever accuse Robert Hall of being anything less then incredibly business savvy. This is something to be desired when entering the sometimes overly artistic arena of wine-making!

   Winemaking is a business, and, an artistic one. I think from what I've read, that it is this point that Robert Hall understands full well... a diverse man, he has pursued an array of business ventures in his long life until, in the 1970's, he found himself in the Rhone valley in France.



Rhone Valley winery



   The Rhone valley has its' own magic, none can deny that. Robert however knew of a similar type of magic found in his own beloved USA, and returned to California with a new image of what he wanted to invest his time in. It didn't happen overnight, but in the early 1990's Robert and his wife had decided that Paso Robles in the county of San Luis Obispo, California, was going to be the place for them to live that dream. 1995 saw them purchase and build the "Home Ranch" and the two have entrenched themselves in the local community and the wine community ever since.

   As I said previously, winemaking is a business, and for some a profitable one. In 2010 Robert Hall was awarded the much desired Golden State Winery of the Year award, winning out over 600 other wineries from California. His wines have won accolades throughout the state, the country and abroad. Robert is doing what so many would like to do; he's pursuing his dream with a ruthless enthusiasm that is nothing less then inspirational.

2006 Robert Hall Syrah

Paso Robles, San Luis Obispo County, California, USA

http://www.roberthallwinery.com/

14.1% ABV, $19 USD, $35 CAD   **VERY GOOD TO EXCELLENT VALUE**

• visual:   clean; deep plum garnet core with brick-dark cherry rim
• nose:   clean; moderate+ intense and developed aromas of blackberries, dark floral, black cherries, black currants, old worn leather, mild pencil shavings
• palate:   clean; dry, moderate+ (young raspberry) acids, mild (soft silty) tannins, moderate ABV, moderate- body, moderately intense developed flavors; mimicking the nose well with a hint of dark cocoa. Good balance, very good to excellent structure, very good finish.
• conclusion:   wine is drinking well now with a minimum one hour decant. Drink 2011 to mid 2012, but certainly is starting to lose some of it's concentration
• PAIRINGS:   high acids call for fat! I would love a smoked pork loin wrapped in bacon and oven roast - smoked to play off the dark floral and dark berry, pork because it's only moderate concentration of flavors, bacon fat balances the acids. Also consider pate or just a really good Ploughman's Lunch of meat, cheese, egg, and branston pickle!

   The Paso Robles appellation is a dream: stony soil that drains well, hot days and cool evening breezes coming in off the Pacific Ocean. Grapes here develop amazing concentration and reflect the nature of the land they come from. Robert Hall has done well with pursuing his dream, and finding the technical talent to make that dream a welcome reality.



view from "Home Ranch"



As always, comments and questions are more then welcome.

CINCIN~!!!     SLAINTE~!!!     CHEERS~!!!

Penfolds Koonunga Hill, Shiraz Cabernet

Dr. Christopher Penfold was a man who believed in the medicinal value of wine, especially fortified wine. I can relate to the story because my own father, Dr. Astudentofwine, also is a believer.

     Did you know that red wine is the most absorbable source of iron for humans? Well it is... spinach has iron you say? What about Popeye? Well unless you happen to be related to a rabbit or a cow (I not saying you are), you just don't have the proper enzymes in your stomach to breakdown that particular type of iron. Red wine however...

     And so the story goes that when Dr Penfold, youngest of 11 children, moved to Australia (the edge of the world in 1844), he brought with him not only a wife (rare commodity in Australia) but vine stock! He was going to make wine and heal the masses.

     Praise Jesus and pass the bottle I say! I find myself getting healthier by the moment!

     Dr Penfold settled just outside of present-day Adelaide, and even though the area has been called a "Super-Zone" for wine production, it remains to this day as the only winery located within the Adelaide city limits. It is a small vineyard by Australian standards, about 13 acres, and grows mostly Shiraz (Syrah).

     In time Penfolds grew, as all good things do, and began other vineyards around the Barossa Valley and South Australia in general. One of the places they found was Koonunga Hill in the Barossa Valley. Koonunga Hill isn't an easy Google search, let me tell you! Hit after hit for the wine, but it's murder to try and find the actual area... http://www.findawinery.com/ has some information, though it is limited.

     Called "One of Australia's best kept secrets", it is no secret to the fine folks at Penfolds. Penfolds Shiraz Cabernet is deliberately labeled as "South Australia" rather then being labeled as coming from somewhere within that immense region. "Why?" one may ask. It gives a certain freedom to the winemaker, you see. Every year, the winemaker can choose from the very best crops that all of South Australia has to offer. Good enough reason, but also one needs to accept that whilst wine-geeks may know what the Barossa Valley is, the average consumer may not. Why then confuse a consumer already overwhelmed with new choices every time they go to buy a bottle of wine?

     I think for such a low price-point, Penfolds knows exactly how they want to market it, and who they want to market it to... it's for the consumer who is looking for "Australian" flavors, by which they generally mean big jammy fruit berry flavors, strong alcohol and a rich body. In this, Penfolds most certainly succeeds.

2006 Penfolds Koonunga Hill Shiraz-Cabernet

South Australia region

$9 CAD (375ml) $16 CAD (750ml)   **Good Value**

http://www.bcliquorstores.com/

• visual:   clean; deep garnet core with slightest cherry rim
• nose:   clean; moderate+ intense youthful aromas; cherry, blackberry jam, light spiciness, sweet blueberries in the background (possible McLaren Vale sourcing), layered black floral of irises, black rose
• palate:   clean, dry, full (black currant/cassis) acids, moderate+ (slightly chewy) tannins, moderate+ ABV, moderate+ body, moderate+ to fully intense youthful flavors mimicking the nose; cassis is strong from start to finish, oaking is minimal. Good balance, very good structure, moderate length
• conclusion:   Definately overdelivers for an Australian wine in this price range... drink now to 2013/2014 but will not develop in bottle
• PAIRINGS:   A simple wine calls for simple pleasures: I had mine with some grilled bread, pate and cheese. Would also make a bacon and cheddar sandwich sing! The acids can use a little fat (pate or bacon), the sharp cheddar would actually acentuate the spice of the Shiraz and a little tomato would bring out some of the natural tomato-earthy characteristics that are somewhat hidden

     While Penfolds wine may not be the same as it was in 1844 when the daring young doctor brought himself, his wife and their vine clippings across the ocean, it is still worth a visit. Always well constructed, I can honestly say that I've never had a bad bottle... it is reasonably balanced, has decent structure, and some interesting flavors of South Australia. Really, what else could anyone want for $9/375 ml and $17/bottle?

As always, I welcome your comments.

CINCIN~!!!     SLAINTE~!!!     CHEERS~!!!

Louis Jadot Pinot Noir, Bourgogne (Burgundy)

Anyone who knows me knows that I love a good Pinot Noir.

But! That begs the question: "What makes a good Pinot Noir - good?"

     If we have learned anything ( learnt for my English colleagues) we have learnt that good Pinot Noir (*or any other varietal for that matter) expressed the terroir. Good wine talks to you about where it comes from and tells a little story about the way the chalky soil feels between your toes when you walk the vineyards in the mid-day sun. Good wine tells you how much someone labored, out of love, to show you the morning dew in May as it hangs a little too long on the spiderwebs and makes you believe in magic.Good wine transcends the limits of the grape and lets us feel another place (and sometimes another time).

2007 Louis Jadot Pinot Noir, Bourgogne (Burgundy)

12.5%, $22 CAN (BC)

• moderate cherry centre fades to orangish brownish brickishness quickly
• nose is moderate++ intense with notes of aged leather, venison & aged beef, deep baie rouges and black berries as well; think black raspberries with a hint of sugary thyme as the end. **NOTE** this wine was much improved from being open for 24 hours++ and I would suggest the same or at least a one hour decant before serving
• moderate+ acids, moderate+ tannins, moderately intense flavors much in line with the nose; a noteable exception being a dominant flavor of red currants immediately and persistantly. This flavor dominates the palate, leaving little room for anything else except as an afterthought
• moderate- to light body, decent structure

I would suggest (IMHO) that this is a Pinot Noir in the style that my colleagues would want to serve slightly chilled in the summer. This is not, to my taste at least, a Fall Pinot crying out for bourguignon or cote du boeuf.

If you enjoy a lighter style of Pinot Noir, then try this at a party where everyone is going to be inside and you know its going to be a touch too warm... chill the wine to about 14C (fridge for 15 minutes) and serve with country-style terrine and a simple loaf of bread (preferably something light - not pumpernickel). Don't serve French cornichons because the acids in this are already at the uppermost level they can be without unbalancing the structure - try some candied almonds instead and watch the crowd go wild for more!

That's the feeling I got from the particular wine anyhow; sitting at a little boulangerie in the summer, a little too hot to eat a proper meal and so having some chilled Pinot and a small plate of food.... watching the lazy afternoon and procrastinating my inevitable return to work. What does this wine say to you?

CIN CIN!! SLAINTE!!