Wine Advocate 98+
"The 2014 Chardonnay Cuvee Agustina Richard Dinner Vineyard is a little mute at the moment with ripe peaches, exotic spices and ginger over a tropical core of pineapples and guava, with wafts of brioche and aniseed. The palate is full-on rich and buxom, with a little cedar peeking through the densely packed tropical fruits and savory layers, supported by a lively backbone and finishing epically with minerals."
Owners: Carolyn and Patricia Dinner
Clonal Selection: Wente
Plant Date: 1994
Soils: Dark gray-brown clay loam and gravel with substrata of volcanic tuft
Trellis: Quadrilateral cane
Yield: 3.2 tons/acre
Summary: 2014 was the third straight outstanding growing season in a row, following the
excellent 2012 and 2013 vintages. Dry winter and spring conditions limited canopy vigor, and a warm growing season with a lack of extreme heat spikes resulted in prolonged, even ripening through harvest. The resulting wines possess great site specificity, depth and quality.
Harvest Date: September 22nd
Harvest Brix: 23.4°
Hand-harvested, picked at night
Whole cluster pressed while still cold from the field
Barrel fermented with indigenous yeasts; 8 months to completion
Spontaneous malolactic fermentation concurrent with alcoholic fermentation
Aged 15 months in French oak barrels; 73% new
Coopers: François Frères, Cadus, Damy, and Louis Latour
Aged sur lies with biweekly bâtonnage
Unfined and unfiltered; bottled January 2016
This special selection from the Richard Dinner Vineyard is opalescent golden straw in color, bursting with complex notes of rich spice, honeysuckle, lemon curd and fresh brioche. One of the more textural wines in the portfolio, this bottling’s depth, minerality and tension combine to convey an impression of restrained power. Aged 15 months in French oak barrels, 73% 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.