James Suckling
Paul Hobbs Winery, 2016 Paul Hobbs Pinot Noir Hyde Vineyard

94
"Blueberry cheesecake, ash, bright licorice, orange rind, dried hibiscus and raspberry tea. Medium to full body, fine tannins, lots of tangy blue fruit, pretty acidity and a charcoal, structured finish. Drink now."
–May-18
Wine Advocate
Paul Hobbs Winery, 2016 Paul Hobbs Pinot Noir Hyde Vineyard

93+
"Medium to deep ruby-purple colored, the 2016 Pinot Noir Hyde Vineyard hits the ground running with bold earthy notes of mossy bark, tilled soil and fungi over a core of red and black cherries, cranberries and Provence herbs plus a touch of lavender. The wonderfully vibrant, medium to full-bodied palate has a fine-grained frame and compelling freshness, finishing minerally and with bags of finesse. 662 cases were made."
–Jun-18
Wine Advocate
Paul Hobbs Winery, 2016 Paul Hobbs Pinot Noir Hyde Vineyard

93
"Dark, rich and concentrated, with tiers of blackberry, currant, raspberry and anise, backed by full-blown tannins that impart backbone but let the flavors glide through. Drink now through 2025. 662 cases made."
–Jun-18
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WINE
2016 Paul Hobbs Pinot Noir Hyde Vineyard
Paul Hobbs Winery

100% Pinot Noir
Beba and Calera clones

VINEYARD Fruit coming off of the Hyde Vineyard in Carneros. Vines planted in both 1994 and 2008. Vineyard has a northeast and southeast exposure. Hand harvested and hand sorted.

SOIL Weathered sandstone and shale

VINIFICATION AND AGING 9% whole cluster inclusion. 5-6 day cold soak and 14 day maceration. Fermentation occurs in small open-top stainless steel tanks with native yeasts. Spontaneous malolactic fermentation. Aged for 10 months in 59% new French oak. Unfined and unfiltered.

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Fact Sheet (download PDF)

Producer Page: Paul Hobbs Winery