Paul Hobbs Napa Valley Cabernet Sauvignon (2013)

Tasting Notes

(View on vinovinonline.com)

The wine is dark garnet in color with brooding aromas of blackberry and cassis. A juicy palate reveals complex layers of black fruits and baking spice with mineral traces of pencil lead and slate. Youthful acidity backed with chewy, brambly tannins creates a well-balanced long finish.  Rated 93 points.


 

About Paul Hobbs Winery

If you are looking for Paul Hobbs, you will most likely find him in a vineyard. Growing up on a working farm in upstate New York, Paul experienced first-hand the influence of terroir on the character of fruit, when his father had him taste apples of the same variety grown in different orchards several miles apart from one another. The diversity of flavors and textures made an impression on him and would later influence his approach to winemaking.

As a winemaker, Paul is highly regarded for his ability to identify exceptional vineyards, and for his pioneering spirit in working innovatively with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to prospector to truffle-hunting dog. Hired by Robert Mondavi for his advanced understanding of oak aging, he went on to become winemaker for Opus One and Simi wineries, and then consultant to Peter Michael, Fisher, Lewis, Catena and others. He founded Paul Hobbs Winery in 1991.

Paul knows that the essence of profound wines can be traced back to meticulous care and expertise in the vineyard. Meticulous vineyard management followed by minimally‐invasive winemaking techniques is his approach to producing wines that express their vineyard origins with utmost finesse, complexity, and authenticity; in other words, wines with a sense of place. Fermented with native yeasts and aged in French oak, all are bottled unfined and unfiltered.

This stately cabernet sauvignon derives great depth from the diverse terroirs of its pedigreed vineyards, including Beckstoffer Dr. Crane, Beckstoffer Las Piedras and Stagecoach.

• Hand-harvested, picked at night
• Hand-sorted while still cold from the field
• Fermented in small, closed top, stainless steel tanks with indigenous yeasts
• 5-day cold soak, 29 days total maceration
• Gentle pumpovers and delestage
• Aged 20 months in French Oak barrels; 57% new
• Coopers: Taransaud, Darnajou, Marcel Cadet, Radoux, Baron, Boutes, Marques, Sylvain
• Spontaneous malolactic fermentation in barrels
• Varietal Composition: 97% cabernet sauvignon, 2% Cabernet Franc, 1% Petit Verdot
• Unfined and unfiltered

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