Paul Hobbs, Cabernet Sauvignon, Coombsville, Napa Valley, California, USA, 2022

Producer Profile

Raised on a farm on the east coast of the United States, Paul Hobbs grew up in a teetotal household – but this did not stop his first taste of wine being Chateau d’Yquem!

It is tempting to say ‘and the rest is history’ and leave it at that, but there is so much more to this man. Paul came to winemaking via studying to be a doctor and this scientific background and attention to detail has helped hone his approach to crafting wonderfully precise, complex wines in California and around the world. He has famously been called the ‘Steve Jobs’ of wine by Forbes magazine and it is clear that he is a driven perfectionist whose hard work has paid off with numerous 100-point scores from the critics. However, to stop there would be to do Paul an injustice. Notwithstanding his mainstream winemaking training at UC Davis, Paul was an early advocate of low intervention methods.

Viticulture

This stately Cabernet Sauvignon derives great depth from the diverse terroirs of its pedigree vineyards within Coombsville, including Nathan Coombs Estate, State Lane, Beckstoffer Dr. Crane, Beckstoffer Las Piedras, Wombats and Flat Rock.

Winemaking

Hand-sorted while still cold from the field, indigenous yeast fermentation, 27-day total maceration, pumpovers and delestage, spontaneous malolactic fermentation in barrel, aged 20 months in French oak barrels; 53% new. Bottled unfined and unfilitered.

Tasting Note

A striking hue sets the stage for blackberry and huckleberry aromas, accented by graphite and tobacco leaf. Vibrant flavours of cherry, cassis, and dried cranberry integrate seamlessly with hints of dried herbs and star anise. Polished tannins create a broad, textured palate, while oyster shell minerality lends a sophisticated, savoury edge. The finish is long and lingering, balancing elegance with youthful energy.

Food matching

Lovely with aged goat milk cheese and jamón ibérico or classic beef bourguignon.