Notes of sandalwood, savory herbs, and cassis on the nose. Flavors of blackberry preserves, cigar box, and molasses fill out this full-bodied wine. Balanced, with plush fine-grained tannins and a long finish. This wine comes from a collection of our favorite vineyards in the Paso Robles Adelaida District. Aged for almost 24 months in 60% new French oak. Pair with roasted lamb, mushroom and herb flatbread, Charcuterie, smoked Gouda, Manchego, and Blue Cheese.
Tasting Notes:
The 2019 Meritage has notes of sandalwood, savory herbs, and cassis on the nose. Flavors of blackberry preserves, cigar box, and molasses fill out this full-bodied wine. Balanced, with plush fine-grained tannins and a long finish.
Winemaker Notes:
At Robert Hall we love a Bordeaux blend. This vintage, Cabernet Sauvignon we especially expressive and it was select as the primary varietal of the blend. This wine comes from a collection of our favorite vineyards in the Paso Robles Adelaida District. Aged for almost 24 months in 60% new French oak, this wine is ready to drink now and enjoy over the next 10 years.
Blend Notes:
Our Robert Hall Bordeaux blend follows more of a “Left Bank” blend break down. It incorporates some of the best Bordeaux varieties of the 2019 vintage.
Food Pairing:
Roasted lamb, mushroom and herb flatbread, Charcuterie; Cheese: Smoked Gouda, Manchego, Blue Cheese
Vintage Notes:
The 2019 vintage began with a cool start. We saw above average rainfall in Paso Robles helping to cleanse soils. The cool weather protracted bud break and bloom delaying our growing season. A heat wave in late July helped to accelerate our delayed season with harvest starting about 7 days late at the end of August. The weather became more seasonal until several frost events in late September and October created challenges for low elevation areas. Luckily, we saw very little frost damage in our vineyards this season. Overall yield in the vineyard is lower than average. While short and somewhat sporadic, vintage 2019 is showing to be rich in flavor and has phenolic density.
