Add a vintage
bottle image2004 Paul Hobbs Pinot Noir Russian River Valley Winemaker's Notes The fruit for our third vintage of thi...Read more...
we had this at 1550 Hyde in SF a few months back and it was specatcular! went with tender pork, grilled duck, and braised rabbit. would have been r... Read more
Medium red. Cherry, raspberry and tarry oak aromas lifted by a floral note. Sweet fruit nicely framed by juicy acids. Not especially complex but of... Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Paul Hobbs Pinot Noir Russian River Valley
we had this at 1550 Hyde in SF a few months back and it was specatcular! went with tender pork, grilled duck, and braised rabbit. would have been really nice with salmon too. it was subtle, but had breadth of flavor the texture was like a silk sheet. definitely not for those who are into big cabs and big reds, but all four of us at the table sighed at the same time when we tasted it.
External Reviews for Paul Hobbs Pinot Noir Russian River Valley
Medium red. Cherry, raspberry and tarry oak aromas lifted by a floral note. Sweet fruit nicely framed by juicy acids. Not especially complex but offers good intensity and freshness. Finishes with dusty tannins. Stephen Tanzer. A Pinot Noir wine from California in USA. 2004 Paul Hobbs Pinot Noir 750ml
bottle image2004 Paul Hobbs Pinot Noir Russian River Valley Winemaker's Notes The fruit for our third vintage of this unctuous and delightful wine was sourced primarily (73%) from our Lindsay Estate Pinot Noir Vineyard with the balance coming from the nearby Russian River Valley vineyards of Valdez, Walker Ross Branch Road and Darien. A medium red and garnet color is a striking prelude to a gorgeous, aromatic symphony of ripe dark red cherry and bergamot tea laced with a touch of tobacco and cola. A plush entry on the palate leads to rich, pure fruit flavors of plum and boysenberry in concert with underlying notes of truffle and forest floor. A silky mouth feel, medium-bodied tannins and well-integrated oak complete this composition. Aged 11 months in French oak, 53% new. Harvest Harvest Dates September 7 – 20 Harvest Brix 26.4° – 26.9° Growing Season The growing season began with warm, dry weather in March, resulting in early bud break. A long summer of even temperatures had a moderating effect, lowering yields and maximizing complexity in the fruit. Six days of heat in the first week of September increased flavor intensity and led to an early harvest. Winemaking • Hand-harvested grapes • Fermented in small, open-top stainless steel fermentors with indigenous yeasts • 4-7 days cold soak, 14-24 days total maceration • Spontaneous malolactic fermentation in barrels; 1-2 months to completion • Aged 11 months in small French oak barrels; 53% new • Unfined and unfiltered; bottled September 2005
Best Wine Deals
Pinot Noir Top Lists
Beaulieu Bv Georges de Latour Private Reserve (1981)Cellared
Zd Abacus 9th Bottling (NV)Wishlisted
Once Upon a Vine Enchanted Woods Bubbly (2011)Wishlisted
Marchesi di Barolo Barolo (2005)Cellared
Chateau Grand Corbier Minervois (2010)Rated
Haut Coudurat Cuvee Prestige (2010)Rated
Wine Gadgets or Gifts?Replied
Irish Mist (NV)Listed
Whatcha drinking tonight?Replied