After launching his namesake winery in 1991, Paul Hobbs established Crossbarn in 2000 to honour his family’s farming heritage and values of sustainable agriculture. What started as one small lot of Cabernet Sauvignon gradually evolved to include Chardonnay, Pinot Noir, and Cabernet Franc.
Paul holds to his ideals, sourcing fruit grown in the healthiest vineyards and employing minimalist winemaking techniques to bring you wines of stunning quality and exceptional value. At Crossbarn, grapes are hand-harvested at night, sorted by the berry or cluster, and fermented separately by the vineyard. The winery also partners with Kitchen Table Advisors to support the local food community by donating a portion of its proceeds to benefit small sustainable farms and ranches.
“Farm life instills in one a deep sense of respect for family, a love of land and the joys of collaborative effort. Our Crossbarn wines are a reflection of these ideals and of our commitment to sustainable vineyard practices and gentle winemaking techniques. The “cross barn” was nestled in the middle of our one hundred fifty year old family farm in upstate New York. A favourite haunt for my siblings and me, it took on a life of its own and remains in our memories as a place of great mystery and adventure.”