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2010 HALL "Darwin" Red Wine

An inky, teeth-staining hue, this wine’s color makes its density of flavor detectable by sight alone. Honest, unbridled aromas of roasted lavender, black currant, freshly milled black spice, graphite, and tar waft from the glass. On the palate, this wine is completely and utterly alive: vibrant, fresh, and focused, it is a concentration of crushed violets, black fruits, roasted game, and plowed earth, all underscored by a deliciously soulful funk that only Syrah can deliver.

SKU# 10HSY7D

$50.00

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Description

This unique wine is named for the town of Darwin, Australia, where Kathryn and Craig’s small plane required an emergency landing. Once safely on the ground, the Halls toasted their well-being with an Aussie Shiraz/Cabernet blend and pledged to craft a similarly poignant wine in the Napa Valley.

Our 2010 Darwin is the first vintage comprised of 100% Syrah sourced solely from our Napa River Ranch, an optimal site for growing this varietal. The vineyard is located in a uniquely cool micro-climate within the valley. As a result, this wine embodies the dark, muscular, ear thy interpretation of Syrah.

Additional Information

Bottle Size 750 ML
Pairing Recipes

Five Spice Rubbed Spare Ribs with nectarine and jalapeno jam, roasted corn on the cob

Serves 4 | Prep Time 30 min. | Cook Time 3 hr.
This dish goes perfectly with our "Darwin" Proprietary Red

INGREDIENTS:
2 ea. Pork baby back rib racks, trimmed of excess fat
2 T. Chinese five spice
2 T. brown sugar
1 t. dried mustard
½ t. Spanish paprika
2 T. salt
4 ea. Ears of corn, cleaned of silk, husks on
1 ½ lbs. Nectarines, peeled, seeded, and diced
3 ea. Jalapenos, minced
1 c. sugar
2 T. honey
1 T. white wine vinegar
1.5 oz. packet gelatin, powder


DIRECTIONS:

  1. Mix together dry spices and salt and set aside.
  2. To make jam, combine nectarines, jalapeno, sugar, honey and vinegar in a medium saucepan.  Bring to  a boil and gently simmer for 20-30 minutes. Add gelatin, and combine. Transfer mixture to sterilized jars and cool.
  3. Massage dry spices onto pork and set aside at room temperature for 30 minutes.  
  4. Slowly roast pork in 300 ͦ oven for 2 hours.  Transfer to a grill and continue to cook until tender. Meat should be tender but not falling off the bone.
  5. Soak corn in cold water for 15 minutes, drain.
  6. Slowly roast corn, in the husk, over coals for 10-15 minutes until evenly cooked. Serve alongside pork and jam

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