Halpin Cabernet Sauvignon 2015 | Absolutely delicious
So from a deep ruby color comes black fruit notes and crème-de-cassis. Together mingling with ripe aromas of black cherry, lingonberry jam, cinnamon, allspice, vanilla, licorice, and red and purple florals. The first sip reveals a full-bodied Napa Cabernet, with moderate tannins and a fresh lift to the wine. Halpin Cabernet Sauvignon 2015 shows like a light-heavyweight fighter. While powerful but agile, with layers of softer, wild berry fruit, like just-picked raspberry and black cherry. Finally leading to a wonderful crushed-herb finish underscored by gentle oak notes. Absolutely delicious. Drink now-2026.
The 2015 vintage earned 97 points from Parker’s Advocate, which called it an “Extraordinary” year. Critic Antonio Galloni has said the 2015s are “thrilling at the top.” Had Galloni been with us at Charlie Palmer, he would have to agree that the 2015 Halpin Napa Cabernet belongs in this upper echelon. Suffice it to say, two bottles of Halpin Cabernet Sauvignon 2015 were a fraction of the cost of the steaks.
Halpin | Exclusive Sourcing
So “I can’t disclose the winery source, but I can tell you I got a screaming deal,” Halpin said, adjusting his bowtie. “Unlike the previous two bountiful growing seasons, 2015 was a short crop,” he explained, rather seriously, “with grape yields down in areas as much as 60 percent. Naturally, a decrease in supply comes with price hikes,” he continued. “But as you know, I started inking contracts even before the growing season kicked in, and I was locked into a rate that’d send most pickers to the picket lines!” We scoffed at the glib remark. “Get to the wine!” we clamored. “Okay, okay! We made 300 cases—just 12 barrels. Taste!” he shouted, raising a glass of Halpin Cabernet Sauvignon 2015 in the air.
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.