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£56.99 per Bottle
£51.30 when you mix any 6 or more single bottles
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.
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.
Time: 15 months
% wine oaked: 100
% new oak: 45
Sourced predominately from estates that are defined by their proximity to the coast and Russian River climate, the wine displays vivid crimson and aromas of violet, Morello cherry, and black tea. Velvet tannins on the palate ride along a juicy backbone of flavours such as cranberry, Blood orange, and Damson plum. The finish is long, powered behind a crisp acidity and appealing red clay-like minerality.
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