Jeb Dunnuck
Paul Hobbs Winery, 2014 Paul Hobbs Cabernet Sauvignon Nathan Coombs Estate

"The 2014 Cabernet Sauvignon Nathan Coombs Estate is on another level. This 100% Cabernet Sauvignon comes from a site in Coombsville which is a cooler terroir in the southern part of the Valley and spent 20 months in all new French oak. Sporting an inky purple/blue color and incredible notes of blackcurrants, scorched earth, graphite, damp earth and leafy herbs, it incredibly concentrated, opulent and decadent, yet always balanced and pure. It's a real “Wow” wine that's going to knock your socks off over the coming 2-3 decades."
Wine Advocate
Paul Hobbs Winery, 2014 Paul Hobbs Cabernet Sauvignon Nathan Coombs Estate

"Having tasted this wine since the inaugural 2012 vintage, one of the aspects I most love about this vineyard is how clearly it stands stylistically apart from Paul Hobbs' St. Helena and Oakville single-vineyard wines—with red fruits entering the mélange, this incredible energy plus a very particular tannin texture—and yet the quality is right up there on the same par. Containing a dollop (2%) of Cabernet Franc, the 2014 Cabernet Sauvignon Nathan Coombs Estate has a deep garnet-purple color and a vibrant nose of red currant and red plum compote, blackberry preserves and mulberries with underlying suggestions of garrigue, Mediterranean herbs, damp earth, lavender and underbrush. Medium to full-bodied, the tannins on this wine are oh-so-finely pixelated, with a refreshing backbone cutting through the intense flavor layers, finishing with an invigorating lift. I could sit down and drink this right now, but it promises much more to come with 10-15 years cellaring and should hold considerably longer."
Wine Spectator
Paul Hobbs Winery, 2014 Paul Hobbs Cabernet Sauvignon Nathan Coombs Estate

"Aromas of dark berry, cherry, rose and plum firm quickly, giving the tannins muscular flex that provides the framework around a dense core of licorice-scented flavors. Best from 2020 through 2034.—J"
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2014 Paul Hobbs Cabernet Sauvignon Nathan Coombs Estate
Paul Hobbs Winery

Nathan Coombs Estate has southwestern exposures with soils of Guenoc Rock Outcrop Complex, Haire Loam, Haire Clay Loam and Sobranate Loam. Fruit is hand-harvested at night and hand-sorted while still cold from the field.

Grapes are fermented in small, closed top, stainless steel tanks with indigenous yeasts. The juice undergoes a 6-day cold soak and 30 days total maceration with gentle pumpovers and delestage. Fruit ages 20 months in French oak barrels (100% new) with spontaneous malolactic fermentation in barrels.

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Producer Page: Paul Hobbs Winery