James Suckling 92
"Fresh raspberries, lemon rind, orange zest, rhubarb, red cherries and fresh herbs. Medium-bodied with bright acidity, firm tannins and a fresh, medium-chewy finish. Real Sonoma pinot. Drink now."
Wine Spectator 91
"Crisp and well-structured, with a sinewy texture to the ripe cherry and dried berry flavors. The inky finish offers hints of pepper and mocha. Drink now through 2023. 12,600 cases made. — KM"
Produced using hand-harvested fruit from carefully selected vineyards within the Sonoma Coast appellation, CrossBarn Pinot Noir offers structure and complexity in balance with pure concentrated fruit.
This alluring Sonoma Coast pinot noir embraces the complexity, structure and elegance, imparted by salty ocean breezes and fog-washed hillsides. Aromas of crushed violet, Chinese tea, ripe raspberry, currant and musk are seamlessly echoed on a silky yet structured palate resplendent with wild berry, fresh cherry, blood orange and a hint of spice. A long, energetic finish turns somewhat nostalgic with the reminiscence of warm, tart cherry pie.
100% Pinot Noir
15-day maceration in open top tanks
5% whole clusters
Native yeast and malolactic fermentations
Sur lie for 10 months
Aged 10 months in oak barrels; 11% new
Paul Hobbs WinesView all from Paul Hobbs Wines
If you are looking for Paul Hobbs, you will most likely find him in a 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 innovatively with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to prospector to truffle-hunting dog. 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.
Paul knows that the essence of profound wines can be traced back to meticulous care and expertise in the vineyard. Meticulous vineyard management followed by minimally?invasive winemaking techniques is his 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.