Paul Hobbs 'Ross Station' Chardonnay 2016
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This is a white wine imagePaul Hobbs 'Ross Station' Chardonnay 2016

 
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Wine Spectator 96
"Well-sculpted and elegant, featuring concentrated baked apple, pear tart and white berry flavors that are layered
with richly spiced and toasty notes. The plush finish is pure, offering seductive sage cream and honeyed details.
Drink now through 2025. 339 cases made.—K.M"

Vinous Media 95
"The 2016 Chardonnay Ross Station Estate is powerful and explosive in this vintage. Tropical fruit, baked apple, almond, honey and buttery notes all blossom in the glass. In 2016, the Ross Station is ... read more
This is a white wine
Item ID: #31453
Size: 750mL (wine)
Closure: Cork

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Item Description

Wine Spectator 96
"Well-sculpted and elegant, featuring concentrated baked apple, pear tart and white berry flavors that are layered
with richly spiced and toasty notes. The plush finish is pure, offering seductive sage cream and honeyed details.
Drink now through 2025. 339 cases made.—K.M"

Vinous Media 95
"The 2016 Chardonnay Ross Station Estate is powerful and explosive in this vintage. Tropical fruit, baked apple, almond, honey and buttery notes all blossom in the glass. In 2016, the Ross Station is a bit more exotic and flamboyant than it often is. This large, ample Chardonnay is going to need time to be at its very best. Even with all of its size, the 2015 has quite a bit of detail. -- Antonio Galloni"

Wine Advocate 94+
"The 2016 Chardonnay Ross Station Estate features notes of key lime pie, lemon meringue and white peaches with a subtext of clotted cream, brioche, toasted almonds and a waft of cinnamon. Full-bodied, concentrated and oh-so-decadent in the mouth, the satiny textured palate features bags of citrus and spice flavors with a very long, invigorating finish. 541 cases were made."

Wine Spectator 94
"Shows a mastery of rich fruit and jazzy new oak flavors, with smoky, toasty notes and pure fig, melon, anise and nectarine elements, sailing along on the finish. Drink now through 2024. 541 cases made. –JL"

The Wine
These vines grow under the thoughtful watch of the Ross Family farmhouse, built in the 1850’s. The former peach orchard’s gently rolling hills provide a nurturing environment for the vines, optimizing flavor and vineyard expression.

• Hand harvested at night
• Whole cluster to press, cold
• Barrel fermented, indigenous yeasts, 8 months to completion
• Spontaneous malolactic fermentation concurrent with alcoholic fermentation
• Aged 12 months in French oak barrels, 64% new
• Coopers: François Frères, Cadus, Damy, Louis Latour and Gauthier
• Aged sur lies with biweekly bâtonnage
• Unfined and unfiltered

The Winery
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.

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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