Halpin Cabernet Sauvignon 2014 | Richly Layered, Complex & Under $40

Halpin Cabernet Sauvignon 2014 presents Opaque Ruby. Lifted aromas of boysenberry fruit and baking spices with nice toasty oak notes and subtle crushed dried herb notes. Layered on the palate with juicy red berry fruit and strawberry compote underscored by an earthy quality that evolves into a nice mineral through-line. Sturdy Rutherford tannins are chewy, revealing more earth, graphite, and segueing to a black cherry finish tinged with savory black olive, anise, and crushed peppercorn. If you manage to save a glass or two for the next day, more red berry and spice show up in droves. Drinking beautifully now and should be enjoyed through 2032.

Halpin | Launched at a Napa Dinner Party

But “Halpin,” the auspicious brand that was launched at a Napa Valley dinner party, was always playing at insider trading. Since 2012, most wineries have been riding the gravy train of critical praise.  Then along came 2014— a year savvy collectors, like Halpin, zeroed in on for its soft, supple, early-drinking appeal.  While everyone else clamoring for the 2013s and 2015s. Top wineries didn’t want to lower their prices on the 2014s and it started impacting the bottom line. But thanks to Halpin, they’ll never have to admit it. So for the Halpin Cabernet Sauvignon 2014, here’s why.

More Sensational Cellar Selections

Halpin’s sly winemaker and partner, Ry Richards is the protege of 100-point legend Phil Titus.  While waiting for the praise of 2015 and 2016 to reach a critical peak, before checking in with his winemaking pals in certain well-established wineries from Carneros to Calistoga. The result was that Richards had his pick of phenomenally-concentrated Cabernet Sauvignon from more than a few of the most prestigious wineries along Highway 29.  As a result, you get this super value for the Halpin Cabernet Sauvignon 2014.

Winemaker Ry Richards

Working in a wine shop stocking shelves is what sparked Ry’s interest in wine.  So wanting to know more about what was in the boxes sitting in the back room tasting at any available opportunity.  Then he went off to college (UCLA if you really want to know) and thought about going to med school, but wine beckoned.

Through good timing and a bit of luck, Ry got an internship at William Harrison Winery.  There working with their winemaker and a consultant named Phillip Titus.  Phillip became his mentor teaching while checking in to make sure Ry was doing the right things.  Titus was impressed so he offered Ry a job at Sonoma-Loeb in 2006.  With Ry being on the winemaking team ever since. He’s been a Cellar Rat, forklift grunt, barrel boy…you name it, Ry has been there.  Ultimately learning to craft graceful wines under Phillip’s tutelage.  And of course through this adventure becoming a rising star in Napa.