PAUL HOBBS WINERY

coach PAUL HOBBS WINERY
If you are looking for Paul Hobbs, you will most likely find him in a vineyard… Whether in California or Argentina, where he is the owner/winemaker at Paul Hobbs Winery and Viña Cobos respectively; or in Chile, France, Canada and other countries where he is a leading consultant, Paul knows that the essence of profound wines can be traced back to meticulous care and expertise in the 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 with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to prospector to the Steve Jobs of winemaking. 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 and Viña Cobos in 1999. Twice named Wine Personality of the Year by Robert Parker, Jr., he continues to be a leading consultant winemaker around the globe. “Terroir‐driven chardonnay, pinot noir, and cabernet sauvignon are the focus at Paul Hobbs Winery.” ‐ Paul We have built our portfolio from the ground up on a foundation of strong, collaborative relationships with the growers of some of Napa’s and Sonoma’s most compelling and historical properties. Meticulous vineyard management followed by minimally‐invasive winemaking techniques is our 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. Katherine Lindsay Estate ‐ Russian River Valley, California Today, we own several estate properties in Sonoma and Napa counties. Our first estate property, Katherine Lindsay Estate, is located in the Russian River Valley and named in honor of my great grandmother, who established our family farm in upstate New York. Well‐drained, mineral‐rich Goldridge soils are planted with numerous selections of pinot noir, each of which offers a unique, vibrant expression of the varietal and terroir. This gently contoured site provides a serene setting for our gravity‐flow winery and elegant hospitality venue. A companion estate chardonnay vineyard has now been planted down the road, to honor my great grandfather, Edward James. Paul Hobbs Vineyard Practices
“As a farmer and winemaker, I have always considered environmental impact as a principal consideration in my work.” A spader is used to rejuvenate soils at Katherine Lindsay Estate, Russian River Valley Our focus is small production, vineyard designate wines from properties we feel are the most distinctive within their appellation. As custodians of the earth, we prefer to work in a way that respects the rules of Mother Nature. Our estate vineyards are farmed sustainably to show respect for the soil and site. This respect in turn forms the foundation for our winemaking vision of producing “wines with a sense of place.” The idea is that if a person were to walk through the vineyard, smell the red soils, feel the fog, see the tiny berries, and then taste the wine, the wine would be an extension of that person’s experience with the vineyard. Beyond farming sustainably, we practice low cropping for concentration, extensive sorting of harvested berries, fermenting with native yeasts and bottling without fining or filtration. In addition, we must return balance to the soil, roots, and vines in the time between growing seasons so that they can continue to be the building blocks for superior winegrowing from vintage to vintage. We choose simple, efficient, traditional methods to ensure that we protect and promote the long‐term health of the vineyards. Above all, winemaking comes down to farming, and we believe that the skill and methods we employ make a tremendous difference as to the quality we are able to achieve in the finished wines we offer you. Paul Hobbs Winemaking Practices
“I strive to create richly textured wines of great intensity, complexity, structure and balance that reflect the specific personality of each vineyard site.” After hand‐harvesting and sorting, grapes are fermented using native yeasts. This allows for increased complexity in the resulting wine and imparts aromatics and textural components particular to each vineyard site. Chardonnay is pressed whole‐cluster and then sent to stainless steel tank for a night to settle heavy lees before going to French oak barrel. Chardonnays are aged sur lies and undergoes both primary and secondary fermentation. Red grapes are destemmed and berries are then transferred to tank via a gentle, gravity‐flow method, to preserve subtle aromas and flavors. Extended maceration ensure maximum extraction of color and optimal tannin integration. After primary fermentation, red wines are pressed off the skins and transferred to barrel. All wines are aged in selected French oak barrels until seamless integration is achieved. They are then bottled unfined and unfiltered to assure that nothing is lost in the translation from vine to glass. You might describe our winemaking as modern classic. Making wine, like living well, is a balance of experience and intuition, discipline and discovery. We believe we can make the best wines by keeping our roots firmly planted in traditional winemaking principles while availing ourselves of modern techniques. This approach allows us to constantly improve the quality of our wines.