(Originally published February 2003)

Paul Hobb’s established his eponymous winery in 1991 and has been putting out small production, vineyard designated wines that have garnered consistent accolades from the press and wine-buying public alike.

Hobbs’ winemaking background includes stints as Head Enologist for Opus One in the early 80s and as Assistant Winemaker for Sonoma’s Simi Winery, where he authored a new Cabernet Sauvignon style that involved extended maceration time and gentle handling of the fruit. The resultant rich, supple wine style is now a Simi signature.

Toward the end of the decade, Hobbs took the plunge into Argentina’s up-and-coming Mendoza region by producing one of Argentina’s first world class Chardonnays. Hobbs’ involvement as a winery consultant with several South America wineries continues today, and he recently debuted his Paul Hobbs Selection line of wines from Argentina.

But it was the 1991 founding of Paul Hobbs winery that has brought his name to the lips of California wine lovers. He currently makes Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon in small lots from single vineyards in Sonoma and Napa. He is particularly known for his dedication to natural approaches to winemaking, including his focus on indigenous yeast fermentations and vineyard character.

From Paul Hobbs:

“I’m one of the few winemakers making single-vineyard wines. It’s a challenge. In my case, obviously, an irresistible challenge. It exemplifies everything that attracted me to winemaking in the first place. I love to take the grapes from a particular site and let them show me different possibilities in the varietal, to make a wine in which the subtleties of the individual vineyard come through…

I not only do not add other wines, I don’t add yeast. Each wine is fermented with the natural range of native yeasts found in the vineyard. Since I can’t fall back on blending different wines, it puts the onus squarely on myself to make each vineyard sing year after year.”

For more information on Paul Hobbs and his wines (and use the handy “wine finder” for your area!), visit http://www.paulhobbs.com/

We’ve recently had opportunities to taste a few of his wines. Here’s what we thought!

1999 Cabernet Sauvignon Napa Valley ($65). Delicious – we really loved this wine. Deeply flavored, with dark black cherry and plum fruit laced with smoke, cedar, sage and earth. Long finish is smooth and compelling. Very good now and over the next eight to ten years.

1999 Cabernet Sauvignon Napa Valley Carneros Hyde Vineyard ($75). Complex layers of concentrated red fruit, tobacco leaf, rosemary, mint, and espresso bean on a full-bodied, tannic frame. This is a big wine, but not showy. It is drinking very well now and should continue to improve over the next eight to ten years.

2000 Chardonnay Sonoma Valley Kunde Vineyard ($42). Outstanding bold fruit flavors include ripe pear, apple and fig, with hazelnut and spice nuances. Generous, lingering finish continues to evolve and gain complexity. Wonderful now and over the next three or four years.

2000 Chardonnay Russian River Valley ($38). Rich and full-bodied, with ripe apple and fig fruit layered with crème brulee, orange rind and floral notes. Finish is generous but clean. Ready to drink now and over the next couple of years.

1999 Chardonnay Walker Station ($65). Ripe, elegant pear, fig and tropical accents intermingle with mineral and apple pie spices. Assertive flavor profile and lingering, creamy finish. Ready to drink now and over the next two or three years.