Raised on a farm on the east coast of the United States, Paul Hobbs grew up in a teetotal household—yet his first taste of wine was Château d’Yquem. Initially on track to become a doctor, he turned to winemaking with scientific precision and attention to detail that has shaped his career. Forbes has described him as the “Steve Jobs of Wine”, a perfectionist whose relentless pursuit of quality has earned numerous 100-point scores from leading critics.

Far from being purely a modernist, Hobbs was also ahead of his time in championing low-intervention methods: since the late 1980s he has worked with wild yeast fermentations and organic vineyard practices, decades before they were widely adopted. His wines, whether in California or further afield, are marked by elegance, finesse, and a lightness of touch that consistently reveal the hand of a truly talented winemaker.

Winemaking

Hand-harvested at night using shears, with bunches sorted while still cold from the field. Around 12% whole clusters are included, with a 5-day cold soak and 17-day maceration, supported by gentle punchdowns. Fermentation is carried out with indigenous yeasts, followed by spontaneous malolactic fermentation in barrel. The wine is aged 11 months in French oak, with no new oak, and bottled unfined and unfiltered.

Tasting Note

Ruby-edged violet in the glass, opening with tart red cherry and cranberry aromas that evolve into red plum and boysenberry layered with orange peel, bergamot, and Earl Grey tea. The palate shows vibrant tension and satisfying grip, lifted by a hint of crunchy sea salt. Bright acidity drives a long, pure finish of finesse and energy.

Viticulture

Pinot Noir is sourced from select sites with diverse soils, including Sebastopol series sandy clay loam, red clay, and gravelly loam. Yields are around 3.74 tonnes per acre. All fruit is harvested by hand at night to preserve freshness.

Food Matching

Perfect with wild mushroom tartine, roast quail, or rosemary-rubbed leg of lamb.

Awards

• SWA 2025 – Gold Medal

Technical Details

• Variety: 100% Pinot Noir

• Oak Ageing: 11 months in French oak (100%, no new oak)

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