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2017 Russian River Pinot Noir, Paul Hobbs, California, USA

Category: 15%, California, Paul Hobbs, pinot-noir, red, Russian River, usa, £30-plus

Producer Profile

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.

Viticulture

Pinot Noir is grown across various sites and exposures - sandy clay loam, red clay and coarse, gravelly loam soils. Yields are 0.9 to 4.5 tonnes per acre.

Winemaking

Hand‐harvested grapes fermented in small, open‐top stainless steel fermenters with indigenous yeasts with a 5 day cold soak, 16 day average total maceration, and 8% whole cluster inclusion. Direct to press; Spontaneous malolactic fermentation in barrels, aged for around 10 months in small French oak barrels; and around 45% new oak. Bottled unfined and unfiltered.

Oak Treatment

Time: 15 months
Type: French
% wine oaked: 100
% new oak: 45

Tasting Note

Displaying a deep crimson hue, the 2016 Russian River Valley Pinot Noir bounds from the glass with plush aromatics of Morello cherry, mulberry, baking spice, and red clay. The fine, alluring texture gives way to focused flavours of boysenberry, bergamot, and iron which continue to evolve throughout the lengthy finish. Delightful with wild mushroom tartine, roast quail, or rosemary-rubbed leg of lamb.

Food Matching

Serve with fish as salmon, tuna or monkfish or white meats with creamy sauce.




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