Category: | Red Wines |
Sub-Category: | Red Wines |
Producer: | Paul Hobbs |
Label Name: | Napa Valley Coombsville Cabernet Sauvignon |
Vintage: | 2019 |
Country: | United States |
Region: | Napa Valley — Coombsville AVA |
Volume: | 1500ml |
ABV: | 14.6% |
Grape(s): | 85% Cabernet Sauvignon, 7% Cabernet Franc, 6% Petit Verdot, 2% Merlot |
Acidity: | 4 |
Tannins: | 4 |
Sweetness: | 1 |
Body: | 4 |
Length: | 4 |
Aroma Intensity: | 4 |
Best Temperature: | 16-18°C |
Awards/Ratings
Decanter 96; Jeb Dunnuck 95; James Suckling 94; Wine Spectator 93; Wine Advocate ~92. Sources: Paul Hobbs tasting & winemaking notes (official), Decanter, Jeb Dunnuck, James Suckling, Wine Spectator, multiple retailers and reviews
Tasting Note
Deep garnet; aromas of crushed blackberry, wild sage, tobacco and cigar box. Palate balanced with supple, dusty tannins, fresh acidity, red currant, dark chocolate and boysenberry with dried herbs and vanilla; long, mineral-driven finish.
Food Pairing
Western: grilled ribeye, roasted lamb, braised short ribs, mushroom risotto, aged cheddar. Asian: Korean BBQ (bulgogi), Cantonese roast duck/char siu, Sichuan-style beef, teriyaki or yakiniku-style grilled beef.
Production Method
Hand‑sorted at night; fermented in small closed-top stainless tanks with indigenous yeasts; 5-day cold soak, 28-day maceration; gentle pumpovers and délestage; spontaneous malolactic in barrel; aged in new and neutral French oak; unfined and unfiltered.
Vineyard Info
Paul Hobbs is a noted California winemaker who purchased the Nathan Coombs Estate in Coombsville (2012). The label emphasizes site-driven farming and minimalist winemaking to express volcanic soils and the cooler, bay-influenced Coombsville terroir.