Paul Hobbs Russian River Valley Pinot Noir 2018 Red Wine

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  • Brand:Paul Hobbs
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Paul Hobbs Russian River Valley Pinot Noir 2018

94 pts. Jeb Dunnuck:

"The largest production cuvée is the 2018 Pinot Noir Russian River Valley, which comes from multiple sites and was aged 9 months in 43% new French oak. Readers looking for a great introduction into the wines of the estate can't go wrong here. Medium ruby, it has beautiful aromatics of raspberries, black cherries, and strawberries, loads of spice, violets, and underbrush nuances, medium to full body, good acidity, and a silky, seamless texture. It's beautifully done and well worth seeking out."

93 pts. Wine Advocate:

"Made with about 10% whole cluster, the 2018 Pinot Noir has a medium ruby-purple color and a nose of cranberry sauce, rhubarb, tea leaves and earth with a spicy undercurrent. Medium-bodied, it's concentrated and grainy with appealing juicy fruits and a long, lifted finish."

93 pts. Wine Spectator:

"Concentrated red currant, plum and raspberry flavors are finely articulated, with ample hot stone and cooking spice notes. Crunchy acidity on the finish features accents of dried thyme."

If you like California Pinot Noirs, you'll love this one! Paul Hobbs is a classic Russian River Valley Pinot - bold, but not a "bomb" by any means. It's got a wonderfully intricate nose, followed by an explosion of delectable flavors!

FROM THE WINERY

Vineyards:

Sources: Cleary Estate, Goldrock Estate, Schell Ranch Estate, Katherine Lindsay Estate, Roger Wishard Estate, Fraenkle Cheshire Clonal selection: 777, 115, 667, Calera, Mt Eden

Rootstocks: 101-14, 420a, rg, swz, 3309

Sites: Various exposures, and soils including Sebastopol Series, Goldridge yellow, sandy clay loam, red clay and coarse, gravelly, loam soils
Yield: 2.5 - 4.5 tons/acre

Growing Season:
After 2017 received record-breaking rainfall, 2018 brought another winter with wet weather that continued through February. By early spring, dry and sunny conditions allowed for an ideal fruit set. Mild summer temperatures with no prolonged heat spikes provided an abundant crop, leading us to make up to four yield thinning passes in our vineyards. The moderate temperatures extended into fall, resulting in exceptional phenolic development allowing fruit to slowly mature on the vine. Fruit was harvested a full two weeks later than average, delivering elegant structure, brightness of flavors, and naturally balanced acidity.

Harvest: Hand-harvested at night, shears only
Harvest dates: September 15 – October 12

Winemaking:

Hand-sorted while still cold from the field
9% whole cluster inclusion
Fermented in small, open-top stainless steel tanks with indigenous yeasts
5-day cold soak, 16 day maceration: Gentle punchdowns
Spontaneous malolactic fermentation in barrel
Aged 9 months in French oak barrels; 43% new

Coopers: Francois Frères, Cadus, Louis Latour, Damy, Remond, Billon, Leroi, Vicard, Tonnellerie O

Bottled unfined and unfiltered; August 2019

Tasting Notes:

Sourced predominately from our estates that are defined by their proximity to the coast and Russian River climate, the wine displays vivid crimson and aromas of violet, Morello cherry, and black tea. Velvet tannins on the palate ride along a juicy backbone of flavors such as cranberry, Blood orange, and Damson plum. The finish is long, powered behind a crisp acidity and appealing red clay-like minerality.


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