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.