Raised on a farm on the east coast of the United States, Paul Hobbs grew up in a tee-total household but this did not stop his first taste of wine being Chateau Y’quem. It is tempting to say ‘and the rest is history’ and leave it at that, but there is so much more to this man. Paul came to winemaking via studying to be a doctor and this scientific background and attention to detail has helped hone his approach to crafting wonderfully precise, complex wines in California, and around the world. He has famously been called the ‘Steve Jobs’ of wine by Forbes magazine and it is clear he is a driven perfectionist whose hard work has paid off with numerous 100 points scores from the critics. However, to stop there would do Paul an injustice. Notwithstanding his mainstream winemaking training at USC Davis, Paul has been a long advocate of low intervention methods. Since the late 1980’s, long before it was popular, Paul was using wild yeast to ferment and organic vineyard management techniques to get the best from his vines and protect the land. Like his wines, he is a complicated, multi-layered man and across all his ranges there is an elegance and lightness of touch that makes you realise there is a truly talented winemaker at work here. Produced from fruit from carefully selected vineyards in prime appellations in the Napa Valley. Yields are carefully managed for maximum ripeness and concentration and the harvest is carried out by hand to ensure that the fruit is in immaculate condition when it arrives at the winery.
Dark garnet colour with aromas of blackberry and cassis, lavender, fresh crushed sage, black olive and cedar. The generous and juicy palate excites with black fig, dark chocolate, tobacco leaf, and graphite. The wine finishes long and pure with chewy bramble and tannin.
Sourced predominately from estates that are defined by their proximity to the coast and Russian River climate, the wine displays vivid crimson and aromas of violet, Morello cherry, and black tea. Velvet tannins on the palate ride along a juicy backbone of flavours such as cranberry, Blood orange, and Damson plum. The finish is long, powered behind a crisp acidity and appealing red clay-like minerality.
The quintessential Russian River Valley Chardonnay, this wine offers a lustrous pale straw hue and lively aromas of citrus, nectarine and yellow flowers. The supple texture and seamlessly structured palate are layered with white peach, apricot, lemon zest and apple. Notes of minerality linger over the long, pleasurable finish.
Capturing the diversity and complexity from the region, this displays a dark ruby hue with aromas of crushed violets, graphite, and blueberry. A burst of licorice and boysenberry are revealed on the palate carried along by bright savory spices and mineral notes that persist throughout. Polished tannins kick in giving the wine a soft texture along with a lively acidity that gives the wine a clean, extended finish.
This wine is a study in structure and refinement. Deep garnet in colour, it expresses aromas of boysenberry, cedar and clean earth. Well‐delineated, featuring finely sculpted layers of pipe tobacco, leather, dried herbs and wet slate. Structured, polished and precise tannins are accented with vanillin over an intense 60‐second finish.
Bright ruby in colour and scented with inviting notes of bergamot, fresh blueberry, and red clay combine with invigorating acidity as it evolves across the palate, ending with the power and grace that’s in character with its coastal influences.
A bright and refreshing Chardonnay bursting with aromas of crisp green apple, white peach, and a touch of citrus blossom. With notes of fresh pear, kumquat, and lime zest, the palate is charged by an electric minerality and brisk acidity that blends seamlessly through to a vibrant finish.