Hall Coeur Cabernet Sauvignon 2015 | 98pts “Rocked my Palate”
The Hall Coeur Cabernet Sauvignon 2015 presents deep garnet in color. While this wine emanates a bouquet of brambly raspberries and African violets layered with barrel notes of caramel and toffee. Rich black plum and black cherry are at the forefront of the palate. Finally, an underlying minerality of pencil lead complements the bold, firm texture and full body. Winemaker Megan Gunderson
94WS | The Hall Coeur Cabernet Sauvignon 2015 presents sleek and elegant, deep and refined. Plus with a tight focus to the core of blackberry, wild berry, anise, and cedar flavors, Together gliding effortlessly on the finish. Best from 2020 through 2032.
Even More Accolades – 98WW
COMMENTARY: In my book Hall is one of the most important producers of Napa Valley Cabernet Sauvignon. The 2015 Hall Coeur Cabernet Sauvignon rocked my palate as much as any wine I have tasted in the last six months. TASTING NOTES: This wine is packed, layered, and ultrarich. Its aromas and flavors of alluring red and dramatic black fruit, with a dollop of oak, should make it a delicious choice with a well-marbled grilled ribeye. (Tasted: April 9, 2019, 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.