WHY WE LOVE IT
  • BLEND
    100% Grenache
  • APPELLATION
    Santa Lucia Highlands
  • ALCOHOL
    14.50%
  • SIZE
    750ml

Nicky Hahn, grew up speaking German. In his native language, the word ‘Hahn’ means rooster, which is why a depiction of this bird has always graced the label of our Hahn wines. From the beginning, Nicky strove to produce exceptional varietal wines from Monterey County where Hahn’s vineyards and winery are located.

This assemblage of classically-styled varietal wines—along with our GSM Rhone-inspired blend—are now under the care of second-generation vintner Philip Hahn, who proudly carries on his father’s legacy. Vintage after vintage, we style our Hahn wines to be fruit-forward, balanced and supple. Our vineyards in the Santa Lucia Highlands and Arroyo Seco AVAs are a significant source of fruit for these wines.

TASTING NOTES 

This light-to-medium bodied Grenache is ruby red in color with aromas of dark fruits. The palate has similar fruit notes such as black currant, with hints of cinnamon, subtle vanilla, and citrus blossom, coupled with silky tannins, and a persistent, lengthy finish.

THE STORY TO KNOW

From the winery: "It was our founder Nicky Hahn who suggested that the Santa Lucia Highlands be deemed a unique winegrowing district.  In 1991, three years after he and fellow vintners made their appeal, the federal government approved the Highlands as an official American Viticultural Area (AVA). Today, we produce our Hahn SLH wines entirely from our estate, in this breathtakingly beautiful region of Monterey County. The fruit grows in our family-owned vineyards and the wine is barrel-aged in the winery’s cellar.

When it’s time to blend the wine and get it in the bottle, our winemaker Paul Clifton chooses the barrels that he feels epitomize the aromas, flavors and structure of Pinot Noir from the Santa Lucia Highland. We deem only a very limited number of barrels worthy to carry the SLH label."

The fruit for Hahn SLH Grenache is carefully selected to yield the most expressive aromas and flavors. After the fruit is carefully sorted, it undergoes a three-day cold soak in open top fermenters.