Paul Hobbs 'Richard Dinner' Chardonnay 2017
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This is a white wine imagePaul Hobbs 'Richard Dinner' Chardonnay 2017

 
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Wine Advocate 96+
"The 2017 Chardonnay Richard Dinner Vineyard charges forth with notes of spiced apples, pear tart and brioche with touches of butterscotch, lime blossoms and coriander seed plus a waft of mandarin peel. Medium to full-bodied, the palate is still very tightly wound, with a compelling backbone of freshness cutting through the intense citrus and savory layers, finishing long and mineral laced. 597 cases produced, to be released in March 2019."

James Suckling 95
"This is ... read more
This is a white wine
Item ID: #33039
Size: 750mL (wine)
Closure: Cork

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Wine Advocate 96+
"The 2017 Chardonnay Richard Dinner Vineyard charges forth with notes of spiced apples, pear tart and brioche with touches of butterscotch, lime blossoms and coriander seed plus a waft of mandarin peel. Medium to full-bodied, the palate is still very tightly wound, with a compelling backbone of freshness cutting through the intense citrus and savory layers, finishing long and mineral laced. 597 cases produced, to be released in March 2019."

James Suckling 95
"This is oily and very rich with a thick and creamy palate. Full-bodied, big and flamboyant. If you want a wild and wonderful chardonnay, this is your bottle. Drink now."

The Wine
A mainstay in our portfolio since 1991, the 2017 vintage presents a deep straw color with aromas of ripe Bose pear, orange blossom, and holiday spice. Balanced and layered on the entry, flavors of brioche, Meyer lemon, and yellow apple complement the wine's structural depth and weight, carried along by an overall freshness that builds through the long finish
and frames its lively acidity.

Growing Season
Following five consecutive years of drought, 2017 provided record-setting winter rainfall that filled our reservoirs, and helped replenish soils and aquifers alike. Spring lead with dry conditions that facilitated an optimal fruit set before summer commenced with warm-cold day cycles, critical for slow flavor development and preserving acid. A series of late summer heat waves increased the rate of maturation which was followed by a prolonged series of cool days in mid-September, completing the ripening process at a gradual pace. By early October, all our fruit was harvested and displayed balance and energy at time of picking, maintaining desired levels of acid and sugar.

Paul Hobbs Wines

View all from Paul Hobbs Wines
Paul Hobbs WinesIf 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.

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