It may seem counter-intuitive, but one of the best times to visit wine country is during the winter when the beauty of dormant vines resting for the growing period ahead reminds us that each season in the vineyard is meaningful. For wine lovers, tasting rooms are rarely at capacity, winemakers are often present to chat and share their wines and the vibe throughout wine country is carefree. I experienced all of the above in January when I was invited by Robert Hall Winery in Paso Robles, California to be their guest for a conversation with Caine Thompson, Managing Director, and to indulge in a seasonal food and wine pairing menu presented by Chef Michael Learned.
The Robert Hall Story
Between sips and bites, Caine Thompson shared the Robert Hall story. A businessman from St. Paul, Minnesota, Robert Hall “fell in love” with wines from the south of France. Fast forward to the 1980s when he wanted to find a location for vineyards that could produce Cabernet and Rhône varieties. That perfect location was Paso Robles, California. In the 1990s, Robert Hall purchased 130 acres in the region – the oldest vines on the estate were planted in 1995.
Winter vineyard views from the patio at Robert Hall Winery
When Robert Hall discovered a passion for wine and established his namesake winery, he worked tirelessly, devoting himself to capturing the big, bold essence of his chosen terroir. Since then, his wines have earned countless awards and global recognition. He continues to inspire those of us who call Paso home with pride in our roots, as we strive to craft wines worthy of the name, Robert Hall. Founded on hard work and self-made prosperity, Robert Hall embodies the hard-working spirit that turned one man’s vision into a truly world-class winery. Robert Hall Winery
Winemaker Don Brady “has been the creative force” from the beginning of the story and has “been pivotal in bringing acclaim to Paso Robles wines and instrumental to elevating the valley’s status as the premier winemaking region.” He has embraced the Robert Hall mantra of enjoying The Good Life. Well-Earned.™ and from what I tasted, Brady and the team are creating high quality wines.
In 2016, Robert Hall Winery was sold to O’Neil Vintners. Now, under the leadership team of Caine Thompson and Philippe Armenier, biodynamic consultant from Domaine Marcoux, the entire estate is converting to regenerative viticulture through biodynamic farming techniques. The results of these efforts are to be compared with their sustainably-farmed vineyards already in existence. The goal is to understand the effects of regenerative practices on the vineyards’ ability to isolate carbon and raise the quality of soil, fruit and wine.
Food and Wine Pairing Experience at Robert Hall Winery
With wineglasses at the ready and the anticipation of Chef’s menu, Caine Thompson explained that the menu we will enjoy is available until mid-March when the spring selections will be offered. Robert Hall’s Hospitality Manager and certified sommelier, Houston Smith, then discussed each wine’s profile and Chef Michael Learned shared notes about his culinary creations.
Robert Hall seasoned Kurobuta pork tenderloin with purple potato carrot puree and toasted walnuts melted in my mouth and was paired with 2019 Cavern Select Cabernet Franc ($55), a balanced, flavorful blend of 86% Cabernet Franc and 14% Cabernet Sauvignon. Aromas of dark plums, herbs and leather and flavors of black fruit with chalky minerality were framed with soft tannins and vibrant acidity.
Ahhh, 2019 Cavern Select Tempranillo ($50), a blend of 90% Tempranillo and 10% Syrah, offered enticing aromas of baking spices, sweet tobacco and blackberries and exceptional notes of black cherries, figs, herbs and spice. Trust me, this was a mouthwatering accompaniment to Chef’s creative pairing of Portuguese seafood tomato stew, California chorizo, wild halibut, clams and Yukon gold potatoes.
The portfolio of wines from Robert Hall consists of three tiers. Five varietals from fruit sourced from different AVAs comprise the Black Label wines at a price point of around $20. Cavern Select wines are produced in small batches and are priced between $35-$60 – they’re available only in the tasting room. Finally, nine Cavern Select Reserve wines ($95) are Rhône- and Bordeaux-varietal focused – only 100-150 cases of each are produced.
What will the new season’s food and wine pairing menu offer? I look forward to sipping and tasting soon at Robert Hall Winery.
Cheers! ~ Cindy
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