While many Virginia wineries consider a Bordeaux style blend to be their signature red, White Hall leaves nothing to chance including the owners’ name as a part of the wine.
When the tasting panel first encountered this wine on a cold day in early February, it seemed to be just a little bit tight, where decanting might be a good idea. On a second tasting just three weeks later (on a warmer day), the notes did not indicate any such concern. Best bet is to taste the wine and decant if YOU feel it needs to open up further.
In the glass the wine presents a deep dark garnet from rim to rim. The center core, like a black hole, seems to be absorbing rather than reflecting light. A blend of Petit Verdot, Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec this wine showcases winemaker Mike Pancsak’s blending talents. The nose is filled with plums, licorice and coffee and an undertone of dark milk chocolate. The subtle round attack features slightly smoky tones of black cherry and raisin. The midpalate expands nicely with cascading dark stone fruit flavors. The gentle finish lingers nicely on the rear of the palate to expose plum, dark chocolate and rhubarb.
Elegant lines of this wine call for pairing with a special meal. While the winery suggests “Risotto, Rich Game, Prime Rib, Marbled Steak, Filet Mignon, Lamb”, I believe the rich dish this wine best complements would be Buffalo or Venison. Cellar Club Members with patience will be rewarded as I
anticipate significant enhancements in this wine with proper cellaring.
HOLD until November 2012 – Spring 2015