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When developer Robert Hall moved to Paso Robles in 1994, he was planning to retire. He bought some land and planned to plant a vineyard. But it was... Read more
2006 Robert Hall Winery Blanc de Robles, Paso Robles – Robert Hall Winery is best known for its reds – actually, that could probably be said for mo... Read more
Food Pairings for Robert Hall White Blend Paso Robles Blanc de Robles
External Reviews for Robert Hall White Blend Paso Robles Blanc de Robles
When developer Robert Hall moved to Paso Robles in 1994, he was planning to retire. He bought some land and planned to plant a vineyard. But it wasn’t long before he was expanding his plantings and producing wine. Hall decided to focus on Cabernet Sauvignon and Rhone-style wines - two of Paso Robles’ strengths. Blanc de Robles is winemaker Don Brady’s white Rhone blend, marrying roughly equal amounts of Roussanne and Grenache Blanc, along with a dash of Picpoul Blanc. It’s a wine that’s bright and racy, with juicy white peach and pear flavors, accented by a slight floral note and a hint of mineral on the finish. The wine is a little creamy, from daily lees-stirring, but oak doesn’t intrude much into the flavor profile: 59 percent of the wine was fermented in neutral oak, while the rest was in stainless steel. Blanc de Robles, which sells for $20, is a zesty little number that will complement shrimp or other shellfish, or perhaps a lighter chicken dish.
2006 Robert Hall Winery Blanc de Robles, Paso Robles – Robert Hall Winery is best known for its reds – actually, that could probably be said for most Paso Robles wineries – but the winery also produces some outstanding, elegant whites, particularly this Rhone-style blend. Blanc de Robles – the white counterpart to the winery’s popular Rhone de Robles red -- is a blend of mostly Grenache Blanc and Roussanne, along with a smidgen of Picpoul Blanc, and the fruit comes from the Hall Ranch vineyards. The 2006 vintage was one of extremes in Paso Robles: brutal, record-setting heat in July, followed by an extremely cool August. Despite all that, winemaker Don Brady managed to put together a very well-balanced, fresh white. Part of the blend was fermented in neutral barrels, with the rest in stainless steel. The wine was aged for four months, with daily lees-stirring, and the blend was assembled just before bottling. The result is a lovely, fleshy wine with ripe white peach and green apple flavors, lively acidity and just a whisper of vanilla/oak. Drink the 2006 Blanc de Robles with seafood pasta or with a soft cheese like brie.
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