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.
Vineyards
This stately Cabernet Sauvignon derives great depth from the diverse terroirs of its pedigree vineyards, including Nathan Coombs Estate, State Lane, Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Wombats and Flat Rock.
Vinification
Cabernet Sauvignon 95% Petit Verdot 3% Cabernet Franc 2%
Hand-harvested at night, fermented in small, closed top stainless steel fermenters with indigenous yeasts, 5-7 day cold soak, 29 day total maceration, spontaneous malolactic fermentation in barrels, bottled unfined and unfiltered.
Aged 20 months in French oak 63% of which is new.
Tasting Notes
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.
Think of serving it with roast beef or steak.
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