Hall Coeur Cabernet Sauvignon 2013 | You can open this now – or wait 20+ years
93RP | The Hall Coeur Cabernet Sauvignon 2013 has an inky purple color. Comprised of 94% Cabernet Sauvignon and 6% Merlot primarily from the Bergfeld Vineyard. In addition, other St. Helena terroirs as well. Exudes a big, sweet kiss of crème de cassis, blackberries, licorice, and camphor. While full-bodied, opulent and fleshy, it can be drunk now in its exuberant youthfulness. Yet promises to age gracefully for two decades or more. Winemaker Megan Gunderson
95IWR | Hall Coeur Cabernet Sauvignon 2013 has a perfumed nose of rose petals, red cherries, blackberry jam, roasted figs, and cherry tomato. And there are dense flavors of black cherries, crème de cassis, coffee grounds, blackberry jam, and tar. As a result, together expand beautifully across the palate.”
Even More Accolades – 95WW
Winery | If this wine was a person, it would be a fun-loving, laid-back southerner from New Orleans. Deep garnet in color and delicious from start to finish. While the aromas open with the essence of jammy blackberries and opulent dark plum. In addition, there are oak influences of nutmeg, cinnamon, and clove. Yet, the palate is supple, rich and voluptuous with flavors of black currant and plum and has a lengthy, fruity finish.
95WW | A tantalizing wine that delivers. The Hall Coeur Cabernet Sauvignon 2013 shows a beautifully refined aroma of red to black fruits and a touch of savory oak. Furthermore, the wine’s sturdy palate pairs it well with a juicy ribeye. (Tasted: August 25, 2017, San Francisco, CA)
About Hall Wines
The Halls acquired the historic St. Helena Bergfeld Winery in 2003 and re-opened as HALL St. Helena in July of that year. With a rich history spanning 150 years, HALL St. Helena’s location was once the home of the Napa Valley Co-Op, producing 40% of Napa Valley’s wines. In 2013, The Hall family completed the restoration of the 1885 Bergfeld Winery and merged history and innovation with the completion of California’s first LEED® Gold Certified winery, in addition to a stunning Visitor Center and state-of-the-art gravity flow winemaking facility.
Winemaker Megan Gunderson
Winemaker Megan Gunderson began her career in the Napa Valley in 2001 when she moved from Colorado to California and worked as an intern at Robert Mondavi Winery. While at Mondavi, she discovered a passion for wine and viticulture and went on to become a Laboratory Manager for St. Supery Vineyards in Rutherford, then Dominus Estates in Oakville. At Dominus, she was able to refine her winemaking skills under the mentorship of Christian Moueix and Jean-Claude Barrouet, learning to hone her winemaking craft with unique methods.
Megan has made several trips to France to study wine-making techniques, the most recent to Burgundy. While Megan’s multiple degrees in Biochemistry and Molecular Genetics have given her a unique and unmatched perspective into the scientific aspects of winemaking.