Paul Hobbs's Pinot Noir is made with hand harvested grapes that are then fermented in small and open-top stainless steel units. Fermented with indigenous yeasts with a 5 day soaking period and a 14 day average for maceration. From being hand picked they are sent direct to pressing to keep them fresh they are then barreled for around 10 months in French Oak.

Oozing with aromatics of cherry, mulberry and spice amongst a earthy clay background. It gives a luxurious fine texture with a profile of bergamot, iron and boysenberry that comes to a lengthy finish.

Food Pairing:
Enjoy this Pinot Noir with salmon, tuna, monkfish or with white meats that have a creamy sauce.