Paul Hobbs, Cabernet Sauvignon, Napa Valley, California, USA, 2021

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. Since the late 1980s, long before it was popular, Paul was using wild yeast to ferment, and organic vineyard management techniques to get the best from his vines and protect the land. Like his wines, he is a complicated, multi-layered man. Yet across all his ranges, there is an elegance and lightness of touch that reminds you there is a truly talented winemaker at work here.

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, 29-day total maceration, pumpovers and delestage, spontaneous malolactic fermentation in barrel, aged 18 months in French oak barrels; 53% new

Tasting Note

Laced with striking deep blue hues, the 2021 vintage from Napa’s coolest Cabernet-growing region reveals complex and expressive aromatics. Brambly blackberry and redcurrant intertwine with layers of fresh sage and thyme, while dark cacao is edged with a hint of graphite. On the palate, the wine is focused and vibrant with youthful energy, yet smooth and mouth-coating with fine-grained tannins. A distinctive oyster-shell minerality lends refined, savoury depth to a long and elegant finish.

Food Matching

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