Robert Hall Winery

Yeah, I know, Robert Hall is a big gun. But that doesn’t mean they can’t rifle shoot a decent wine, even if it’s 1200 cases worth of pheasants. Or maybe quail. This wine has all manner of explanations on how it got where it did, and the growing season of 2006 on Paso was quite a thrill ride. Suffice it to say that the end result of what I am sure were many cellar Jesus miracles, is a wine quite drinkable and enjoyable. It is true-to-form Viognier, with pleasing honeysuckle and pear aromas, and hints of Asian spice. The palate is lovely white peaches, nectarines and pluots (a most pleasing hybrid of apricots and plums), with good acidity and a crispness that makes a wonderfully food-friendly Viognier.

The grapes were hand-harvested (a plus for a semi-large winery), in the early morning (I think I remember one of those – or was that just a very late night?), then transferred into a CO2-blanketed press, then pressed to tank, where the juice settled for 48 hours (we should maybe try that sometime). Then it’s off to half barrels and half stainless to see who will yield what secrets. This is almost like CIA interrogations. Silly, though, as this wine has no deep secrets and couldn’t invent any if it had to. Then it goes to tank for four months, where the lees are stirred daily. That’s more than most yogurts. For all that, it is quite simply lovely Viognier, with 6 percent Roussanne to give it derriere. Drink those peaches while ye may. When you live down Paso way, tomorrow is a Viognier, and so, quite frankly, is today.

Reviewed August 29, 2007 by Laura Ness.