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Paul Hobbs Winery
Paul Hobbs Winery
I am very excited to share the news of a significant addition to our portfolio: Rogers & Company now represent Paul Hobbs Winery and CrossBarn Winery in Ontario!
Paul Hobbs is simply one of the hottest names in the world of fine wine. Not only does he make some of Napa Valley’s most highly acclaimed and collectable Cabernet Sauvignon, but his ability to recognize exceptional terroir has him making equally exciting Chardonnay and Pinot Noir from Sonoma County.
Intensive, exacting vineyard practices combined with minimal intervention winemaking allow these wines to sing and soar. The wines are all fermented on indigenous yeasts and are bottled unfined and unfiltered. These are flavourful, complex wines: the Cabernets are powerful, the Chardonnays are elegant, the Pinot Noirs are captivating.
Hobbs’s career launched as enologist for Robert Mondavi Winery, where he was personally invited to work on the inaugural team that created Opus One. From there, he became winemaker at Simi Winery and went on to consult for acclaimed producers such as Peter Michael, Fisher, Lewis, and Catena. He founded Paul Hobbs Winery in 1991 and Viña Cobos, his Argentinian property, in 1999.
His second winery, CrossBarn, began as just one small lot of Cabernet Sauvignon from the 2000 vintage. Its popularity inspired the introduction of Chardonnay, Pinot Noir, and Sauvignon Blanc. With CrossBarn, Paul holds to his ideals, sourcing fruit grown in the healthiest vineyards and employing gentle winemaking techniques to produce wines of stunning quality and exceptional value.
These wines will begin to arrive in October 2017. The prices listed here are best-estimates subject to currency fluctuation. No payment is necessary until we finalize the purchase.
This Chardonnay is fresh and lively, with aromas of lemon curd, crisp apple, and white flowers. There is a warm hint of baking spice and minerality on the palate. The lengthy finish is crisp and clean, uniting vibrant fruit with bracing acidity. This is an exceptional Chardonnay for the money, fresh and textured.
“Linear and lean with wonderful freshness and crispness. Lots of lemon rind and citrus character with hints of stone and mango. Medium body, crisp and delicious. Minerality, sea salt undertone. Even gunpowder. Serious white for the money. Screw cap. Drink now.”
“One of the real gems in this lineup, the 2014 Pinot Noir (Sonoma Coast) is fabulous. The Sonoma Coast Pinot brings together the exuberance that is typical of the Paul Hobbs wines with striking freshness and perfumed aromatics. Red cherry jam, spices and wild flowers are laced into the inviting, expressive finish. At around $35 a bottle, this is one of the very finest Sonoma Coast Pinots readers will find in its price range.”
91 points, Antonio Galloni, vinous.com, Feb 2016
“The Crossbarn 2014 Pinot Noir Sonoma Coast is another knockout winner. A Sonoma Coast cuvée of just over 11,000 cases, the wine (made from Dijon clones 777 and 115 and the Calera selection) exhibits some smoky barbecue notes, baking spice, loads of blackcurrant and black cherry fruit, medium to full body, and plenty of spice, but the purity of fruit and lusciousness are head-turners, especially at this price point. The two cuvées of Crossbarn Cabernet Sauvignon are also noteworthy values.”
(90-92) points, Robert Parker’s Wine Advocate, March 2016
If you like rich and full bodied Cabernets, this is for you! In 2014 the blend is 92% Cabernet Sauvignon, 3% Cabernet Franc, 3% Merlot, and 2% Petit Verdot. The fruit was hand-harvested in numerous vineyards from St. Helena all the way down the valley to Coombsville. This is one of Napa Valley’s best vintages in recent years, producing age-worthy Cabernets that are drinking really well upon release.
The wine is dark ruby, with aromas of cedar, dark chocolate, fig, and tobacco. Juicy, perfectly ripe plum and boysenberry hit the palate, accented by baking spices like clove and cardamom. It really stretches out through the finish, coating the palate with loads of fine tannin.
While the 2014 is not yet reviewed, James Suckling and Robert Parker’s Wine Advocate gave the 2013 release 93 points. The Wine Advocate had this to say: “The wine has full-bodied opulence, a sumptuous mouthfeel, and is just a terrific, savoury, expansive Cabernet Sauvignon that should drink well for 15 or more years.”
This gorgeous Chardonnay was hand-harvested at night to retain acidity. The cold fruit was whole-cluster-pressed and fermented in barrels by native yeasts, then aged one year in oak (50% new) and four months in stainless steel. It went through full malolactic fermentation and was bottled unfined and unfiltered.
This is a quintessential Russian River Valley Chardonnay. A pearlescent pale straw hue, the wine is loaded with aromas of yellow blossoms, citrus, and a note of chamomile tea. The richly-textured palate offers flavours of fresh white pear, white peach, and sweet brioche accented by minerality through a lingering, delicious finish.
“The 2015 Chardonnay explodes on the nose and palate with sheer power, delivering full-throttle tropical fruit and allspice flavours with a touch of buttered toast. The full-bodied palate has a lovely savoury edge that offsets the fruit beautifully, with just enough freshness and a very long finish.”
(91-92) points, Robert Parker’s Wine Advocate, Feb 2017
“The 2015 Chardonnay (Russian River Valley) is round, succulent and open-knit, all qualities that will make it easy to drink upon release. In 2015, the Russian River Chardonnay has a bit more richness than it often does. This is another strong vintage for this consistently outstanding, widely available Chardonnay.”
(90-92) points, Antonio Galloni, vinous.com, March 2017
The Ellen Lane Estate vineyard is actually located in Green Valley, the coolest sub-appellation of the Russian River Valley. The Chardonnays grown here are intense and bracing. Barrel-fermented, complete malolactic fermentation, aged 15 months in French oak (58% new). Bottled unfined and unfiltered.
“Leading with beautiful floral notes of orange blossoms and honeysuckle, the 2014 Chardonnay Ellen Lane Estate offers a core of baked peaches, apple pie and marzipan. Full-bodied, buxom and seductively creamy in the mouth, it offers layer upon layer of perfumed stone fruit and mineral flavours, with incredible length. 2017-2024.”
96 points, Robert Parker’s Wine Advocate, Feb 2017
The Richard Dinner vineyard has been sourced by Paul Hobbs since the winery’s inaugural 1991 vintage. The Sonoma Mountain AVA, located near Glen Ellen, is best known for Cabernet and Zinfandel, but the numerous crags and folds of the terrain provide many different environments. The days are long and bright, moderately warm, and the soil is volcanic – rich with minerals. Regardless of varietal, wines grown here are intense and age-worthy.
Again, this wine is barrel-fermented and went through full malolactic fermentation. It spent 15 months in barrel, 56% of which were new. The wine was bottled unfined and unfiltered.
“Wow – I just love the intense nose of grapefruit essence and mandarin peels on 2014 Chardonnay Richard Dinner Vineyard with underlying yuzu, baker’s yeast and toasted almond hints. Full-bodied and voluptuously fruited in the mouth, it explodes with citrus intensity, plus it has a seamless backbone of acidity to inject vitality and wonderful length. Just gorgeous. 2017-2025.”
96 points, Robert Parker’s Wine Advocate, Feb 2017
The fruit for this Pinot Noir was sourced from five vineyards: Katherine Lindsay Estate, Ulises Valdez, Fraenkle-Cheshier, Schell Ranch Estate, and Walker Station. It is classic Russian River Valley Pinot, rich and dark-fruited with shadings of white pepper and nutmeg. It is very fine grained with a velvety texture and a nice fresh lift.
“The 2014 Pinot Noir (Russian River Valley) is terrific. Bright, nuanced and savoury, the straight Russian River Pinot has all the attributes of this strong vintage. Sweet floral notes round out a Pinot that is understated and silky. This is a rare appellation-level Pinot that could use another few years in bottle to fully flesh out.”
93 points, Antonio Galloni, vinous.com, March 2017
“Lots of plum and blueberry character with hints of wet earth. Black tea notes. Full body, rich and flavourful. So much going on here. Pretty now but better in 2019.”
Larry Hyde’s fruit is among the most coveted in California. Cropped for Paul Hobbs at 2.4 tons/acre in 2014, there is not much to go around. Planting began in 1979, and today the vineyards cover 200 acres on impenetrable clay in Carneros’ cool rolling hills.
“The Pinot Noir Hyde Vineyard, a wine that can at times be a bit rustic, is anything but that in 2014. Creamy and voluptuous, the Hyde is also endowed with tremendous thrust. Dark red cherry jam, graphite, herbs, smoke, tar and licorice are all pushed forward. In the end, nothing really sticks out, rather it is the wine’s exceptional balance that is most impressive.”
95 points, Antonio Galloni, vinous.com, Feb 2016
“As for the 2014 Pinot Noir Hyde Vineyard, this wine exhibits crisp acidity, notes of raspberry, cherry, forest floor, and dusty, loamy soil notes. It is elegant, medium to full-bodied, and just another beauty from Paul Hobbs to drink over the next 5-10 years. 2016-2026.”
93 points, Robert Parker’s Wine Advocate, March 2016
Delivering great depth from a set of top rated-vineyards (Nathan Coombs Estate, State Lane, Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Wombats, and Flat Rock), this deep crimson wine displays sophisticated aromas of red currant, boysenberry, cedar, and herbes de Provence. The dense, viscous palate fills the mouth with cassis, graphite, blueberries, and sage. The finish is pure and long, perfectly balanced between rich and elegant.
2013 is simply one of the greatest vintages in modern Napa Valley history. This wine was aged 20 months in French oak, 63% new. The final blend incorporates 5% Cabernet Franc, 1% Merlot, and 1% Petit Verdot.
“Hobbs has hit the bull’s-eye with his selection of 2013 Cabernet Sauvignons. There are 5,800+ cases of the 2013 Cabernet Sauvignon Napa, which has some Cabernet Franc, Petit Verdot and Merlot in the blend. About 40% of this comes from their estate vineyard in Coombsville. This is just beautiful, an earthy, graphite-laden, crème de cassis-scented wine with plenty of depth, a full-bodied mouthfeel, and a long, opulent finish. This wine hasn’t been priced yet, but this is a beauty, and really over-delivers for a generic Napa cuvée. Drink it over the next 10+ years.”
93 points, Robert Parker’s Wine Advocate, March 2016
“The 2013 Cabernet Sauvignon is rich and explosive, with layers of dark blue and black fruit, graphite, smoke and licorice. Far from an easygoing wine, the 2013 Napa Cabernet is going to need time to settle down. This is a terrific showing. Lavender, mint and smoke add the final shades of nuance. Today, the 2013 is powerful, unctuous and structured, all at the same time. Drops of Merlot, Cabernet Franc and Petit Verdot round out the blend.”
Napa pioneer Dr. George Belden Crane planted this vineyard in St. Helena in 1858. Beckstoffer Vineyards bought the site in 1997. The vineyard’s gravelly loam soils were replanted in 1998 to multiple clones of Cabernet Sauvignon, Petit Verdot, and Cabernet Franc.
This wine is sourced from the ‘filet’ sections of two specific blocks of the vineyard. It is a sophisticated Cabernet Sauvignon known for its muscular structure and intensity. It spent 20 months in 100% new French oak barrels, and was bottled unfined and unfiltered.
“The 2014 Cabernet Sauvignon Beckstoffer Dr. Crane is my favourite again of this grouping and has the potential to be a perfect wine, which is really hitting the bull’s-eye in 2014. Plenty of gravelly notes, blueberry, blackberry and mulberry jump from the glass of this inky bluish purple-coloured 2014 Dr. Crane Vineyard Cabernet Sauvignon. The good news is that there are 1,200 cases of this, compared to only 752 cases in 2013. It should drink well for 15-20 years. 2016-2026.”
(98-100) points, Robert Parker’s Wine Advocate, March 2016
“Extremely aromatic and beautiful with blueberry and blackerry character that turns to plums and roses. Full body and firm and silky tannins. Linear and intensely citrusy acidity. Long, mineral finish. Wonderful energy to this wine. Drink or hold.”
The Nathan Coombs Estate spans over 60 acres, and is owned and farmed by Paul Hobbs Winery. The Coombsville AVA (named for Nathan) is the coolest in Napa, so Bordeaux varietals planted here enjoy a very long growing season that delivers wines with intense black fruit and a flavour profile loaded with minerality.
The final blend includes 2% Cabernet Franc. The wine spent 20 months in new French oak barrels of the highest quality before it was bottled unfined and unfiltered.
“Even better than the 2013 (and this is probably the only cuvée about which I can say that when it comes to Bordeaux varietals), the 2014 Cabernet Sauvignon Nathan Coombs Estate is super-dense, displaying sweet crème de cassis, Christmas fruitcake and spice box notes as well as a long, opulent mouthfeel, crushed rock and lead pencil shavings, and a round, generous, sumptuous mouthfeel. It is a killer effort and a great example of Coombsville viticulture. Drink it over the next 15-20 years. Kudos to Paul Hobbs! 2016-2036”
(96-99) points, Robert Parker’s Wine Advocate, March 2016
“Aromas of cloves and currants with hints of rose petals. Iodine and oyster shell. Full body and polished and velvety tannins. Very linear and focused. A real backbone of fine tannins and acidity and mineral tension. Pinpoint clarity with immense density. Muscular. Needs time to soften. Fantastic. Drink in 2021.”
96 points, JamesSuckling.com, Jan 2017
“The 2014 Cabernet Sauvignon Nathan Coombs Estate Vineyard is the most dynamic and intense of these wines. Stylistically, the Nathan Coombs is most similar to the Piedras in its tannic and structural profile. A rush of dark red cherry and pomegranate punctuate the vibrant finish. I very much like the sense of energy here. I will not be surprised if, over time, the Nathan Coombs becomes the top Cabernet for Paul Hobbs, as it is the only estate vineyard in the range, and being in control of all aspects of production is increasingly critical for winemakers who strive to be at the very top.”