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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 104 notes) - hiding notes with no text | | | Tasted by SonnyChiba on 11/6/2021 & rated 93 points: Very impressive wine right now. Had it years ago and was good then, but it has reached a new level. Still has that rich, dense fruit but much more balanced and the purity of fruit is excellent. (1477 views) | | | Tasted by DesMarteau on 6/19/2020 & rated 94 points: Awesome (1866 views) | | | Tasted by BBerzin on 4/18/2020: Second bottle I opened recently, this one was ready to drink after about 5 minutes, which leaves me a bit puzzled compared with the earlier bottle. Either way - delicious. (1862 views) | | | Tasted by BBerzin on 4/5/2020 & rated 92 points: We opened and decanted over the course of a few hours. I was very concerned over the first hour - it seemed very disjointed - but it resolved into something quite spectacular around the two hour mark. Glad that we waited until then to consume, and will make sure to decant accordingly next time.
Tasting Notes: Dark fruits, cherry, and cola, with and a touch of smoke. Some earthiness on the nose as well. It’s drinking perfectly now and won’t hesitate to start working through my remaining bottles, but it should hold up for a few more years. (1859 views) | | | Tasted by SMHalps on 1/6/2019 flawed bottle: Secondary fermentation. So disappointing! After the bubbles blew off, what was left reminded me of Cherry Cola. Too bad, my previous Paul Hobbs Pinots have been very enjoyable. (892 views) | | | Tasted by tomoem on 4/30/2018 & rated 91 points: Just had to open this as I have been sitting on it for over 5 years.
Tonight this wine was oh so smooth and balanced. Cherry, some cigar leaf and very viscous mouth feel for a Pinot. A well produced wine. Find some from this 8 yea old vintage. (2557 views) | | | Tasted by underwds on 11/11/2017 & rated 90 points: Black cherry fruit, then heavy tobacco and cola notes. Nice acidic finish, and still a hint of oak. Better than I typically expect of Hobbs as a food wine. Very good with our teriyaki salmon.
2/13/2018. Again, much better with food, in this case roast chicken, than I've come to expect with Hobbs. (2202 views) | | | Tasted by VlgJeff on 10/29/2017 & rated 89 points: Decanted for ~1 hour. Small amount of sediment. Initial funky aroma, which turned to smoky. Medium to plus mouthfeel, with some cola and some spice. The expected dark red fruits were present, but fading and were overcome by the ample acidity, possibly indicating a bit too much age, so drink up, or skip the decant(?). (1952 views) | | | Tasted by ehardy on 1/14/2017: Wow! Excellent Pinot noir. Textured, fruity. Miam. (2714 views) | | | Tasted by Redrunners on 12/28/2016 & rated 92 points: Very solid Russian River pinot noir.
Nice effort for Paul Hobbs.
Flavors of cherry, raspberry and vanilla. Well integrated.
This may have a few more years of aging left, but should drink within the next couple of years. (2518 views) | | | Tasted by pmarlo on 6/25/2016 & rated 93 points: A good wine. Somewhere between the lightness and refined Dumol and the thicker density of a Kosta. Worth having in your cellar and this wine to me is underrated. (2015 views) | | | Tasted by camialberto on 4/16/2016: Ok MUY bueno (2536 views) | | | Tasted by Ridgerunner on 3/5/2016 & rated 92 points: Russian River Pinot that would really set the standard (2401 views) | | | Tasted by JS199 on 12/31/2015 & rated 91 points: Similar to previous note. Good RRV pinot with nothing really memorable. Not the best QPR. (2071 views) | | | Tasted by SMHalps on 11/10/2015 & rated 91 points: Anderson's Conn Valley Dinner: 2013 Chardonnay, 2006 Right Bank, 2006 Eloge, and 2006 Reserve Cabernet (in that order). We added this wine so we could have a Pinot Noir and drank it between the Chard and the three 2006 reds.
A major surprise given WA's review. Everyone liked it. A light a-typical CA Pinot. Not as extracted as some of the others I usually drink. It was refreshing and paired well with the Tuscan bean soup. (768 views) | | | Tasted by Ridgerunner on 9/7/2015 & rated 91 points: I think this entry level Paul Hobbs Pinot is just incredibly good for its price point. (2358 views) | | | Tasted by Stevere on 8/24/2015 & rated 90 points: This is a nice Russian River Pinot Noir, fruit forward with cherries and red fruit flavors. Drinking well right now, it will last about 5 more years. Overpriced at $50, a bargain at the $25 I paid for my first 3 bottles and a screaming bargain at $18.99/bottle that I found for a case lot. (2251 views) | | | Tasted by SonnyChiba on 5/28/2015 & rated 91 points: Consistently year after year a solid pinot made in modern style. Rich and dense, dark color, dark fruit, very silky on the palate. Developed much more interesting characters after 3-4 hours. (2078 views) | | | Tasted by beastfreemusic on 12/30/2014: Jacob (1632 views) | | | Tasted by beastfreemusic on 12/30/2014: Weix (1568 views) | | | Tasted by flussier on 10/25/2014 & rated 92 points: Robe de couleur: Grenat; Bouquet: Framboisé, cerise, raisin sec, boisé; Astringence faible, Amertume faible; Arômes en bouche: Fruit rouge, chocolat, boisé, framboisé, Doux, rond, belle equilibre, un petit peu trouble au visuel, bon accords, 2 ans cellier (2113 views) | | | Tasted by pmarlo on 10/12/2014 & rated 92 points: A very agreeable Pinot with sufficient fruit and structure. a different flavor profile than my usual Dumol and Kosta wines, but running with them. Guests who don't like tannic wines loved this. Well made and anticipated each sip. Not dense or syrah like but somewhat true to the grape. Recommended. (2623 views) | | | Tasted by TheWineyChef on 10/6/2014 & rated 95 points: Great 2010, pinot noir, tobacco, chocolate, cloves and spice, rich fruit, berries and raisins. Silky tannins with a medium finish. Wish I'd bought a couple more. (2434 views) | | | Tasted by Grand Gris on 9/14/2014 & rated 91 points: Excellent & gorgeous with cheese & light fare. (2358 views) | | | Tasted by nortonnose on 5/30/2014 & rated 91 points: From 750ml, stood for days, then PnP. Nose and palate of faint raspberries - all very red fruit profile. Perky cola on the palate. Medium finish. Fun but uncompelling to me. (2799 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Paul Hobbs Pinot Noir Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Paul Hobbs Winery Pinot Noir Crossbarn Russian River Valley) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Paul Hobbs Winery Pinot Noir Russian River Valley) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/27/2012)
(Paul Hobbs Pinot Noir Russian River Valley Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Paul Hobbs Pinot Noir Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Paul Hobbs Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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