Paul Hobbs Pinot Noir Russian River Valley 2004

Avg Price: $46.75
3.43 5 0.5
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Winemaker's Notes:

bottle image2004 Paul Hobbs Pinot Noir Russian River Valley Winemaker's Notes The fruit for our third vintage of thi...

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  • WA: 70

    Wine Advocate Score

    (86-88)

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  • ST: 88

    Stephen Tanzer Score

    88

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Hart Davis Hart
Chicago, IL (1,800 mi)
USD 46.75
750ml
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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

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User Reviews for Paul Hobbs Pinot Noir Russian River Valley

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Snooth User: wenderyeh
3143320
4.50 5
09/12/2007

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

External Review
Source: JJ Buckley Fine Wines
01/17/2009

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


Winemaker's Notes:

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

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

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