| Hahn Estates 2005 Pinot Noir Distinctive black cherry and spice aromas with a hint of old world bacon fat in the background. Lush flavors of red fruits, blackberry, and pomegranate wrap around the tongue in traditional Pinot Noir style. Try with baked salmon on a bed of wilted spinach, broiled lamb chops with a honey/mustard glaze, or a favorite pairing from a winemaker dinner earlier this year, pecan encrusted duck breast on a bed of baby greens and Pinot tarragon vinaigrette. Adam LaZarre, Winemaker Hahn Estates 2006 Central Coast Meritage The 2006 Meritage has interesting notes of cherry, currant, and dried herbs with a hint of cedar. On the palate, the wine starts with various red fruits that transition towards blueberry and plum at the back end. There is an ethereal wisp of thyme that runs alongside the delicate spice of French oak. Moderate tannins develop just into what becomes a fairly lengthy finish. As an accompaniment, I recommend barbeque pork ribs, roast duck and plum sauce, or spaghetti and Italian sausage. Adam LaZarre, Winemaker Hahn Estates 2006 Monterey Chardonnay This is a full-spectrum wine showing distinct aromas of apricot, peach and pineapple balanced on a delicate thread of oak. The palate is a lush mélange of green apple and tropical fruits that persist well into the finish on a platform of crisp acidity. This is a wine that screams for rich seafood. Try with poached halibut or sole topped with a cream sauce, steamed lobster and corn on the cob, or if the ocean isn’t on the menu tonight, mom’s chicken casserole recipe. Adam LaZarre, Winemaker Hahn Estates 2005 Central Coast Syrah Intense aromatics of freshly cracked pepper and raspberry jam on the nose. The entry is full bore with dark red fruits ala plum and blackberry, filling the mouth almost immediately. No holes in the midpalate at all with a collection of black cherry and spice notes that carry the lush forepalate in a seamless transition well into the finish. Bold but integrated tannins support this wonderful mélange until the cool climate acidity takes over and lengthens the sensation until you’ve reached for a second sip. Adam LaZarre, Winemaker | 
