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 Vintage2005 Label 1 of 12 
ProducerPaul Hobbs (web)
VarietyPinot Noir
SubRegionSonoma County
AppellationRussian River Valley
OptionsShow variety and appellation

Drinking Windows and Values
Drinking window: Drink between 2006 and 2011 (based on 9 user opinions)
Wine Market Journal quarterly auction price: See Paul Hobbs Pinot Noir Russian River Valley on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 47 notes) - hiding notes with no text

 Tasted by oaxaca90049 on 2/18/2015: Weird funky nose which blew off after about 20 minutes morphing into a really nice wine which was still drinking beautifully way after it's end date. (221 views)
 Tasted by Naplesgolfer on 1/24/2015 & rated 93 points: Spicy raspberry, cherry and typical cola flavors. Good fresh acid balance. Very nice Pinot. My bootle must have been much better than the last few tasters. (254 views)
 Tasted by Bakeman on 10/8/2014 & rated 87 points: Thin, not much going on here. (400 views)
 Tasted by UpfromtheCellar on 6/21/2013 & rated 85 points: (tastes better with an ice cube or two in the glass...). This is another one of those over the top (too ripe) Cali Pinots that favors hitting you over the head, punching you in the nose, banging your head against the wall, over finess, style, grace and beauty. (tastes better with an ice cube or two in the glass to water it down...). Big ripe fruity prune laden coca cola smelling (and tasting) fruit bomb. On the palate its all BIG STUFF but lacks acid. Felt like I chewed on a 2x4 piece of wood (only the finest oak for these fancy boys) with ripe grapes tossed in (tastes better with an ice cube or two in the glass to water it down and bring out a few of the other elements...).

You can't seriously drink this wine with food but its too over the top BIG to drink on its own so what to do? What to do? Put a few ice cubes in the glass before you pour a swig! What a novel idea. I should have thought of that earlier.

After last night's big tuckus and tonight's big planker I am going to have to retreat to something alpine or Italian tomorrow evening just to save my palate and restore my faith in wine-kind. Paul Hobbs - you may be considered a great wine maker (and no doubt you probably are!) but PLEASE lighten up, add some spice, a little grace and beauty. Please.

Otherwise Oregon is going to EAT YOUR LUNCH........... (1719 views)
 Tasted by Koob on 3/3/2013 & rated 90 points: Experts say it may be past its prime but we found this while taking inventory and think it is still a very respectable Pinot. (1755 views)
 Tasted by Mossy on 3/9/2012 & rated 91 points: This was a terrific bottle. Light fruit flavors and a satisfying aroma. A delicious classic pinot. (2664 views)
 Tasted by whofto on 1/5/2012 & rated 96 points: - Ruby color with a medium/full body with a medium finish - Opened New Years Day 2012. Was originally a "forgive me" present from Ali given about two years prior. Was waiting for the perfect time to open it with her. We were both amazed at how incredibly balanced it was. Full bodied, Excellent fruit and very soft and smooth on the palate. Almost no bite or burn from the alcohol. Savored to the last drop. Quite possibly the best Pinot Noir we've both ever tasted. Even better than the 2009 Kosta Brown Sonoma Coast Pinot we tried a few weeks prior for Al's birthday, which was the top wine rated last year. (2705 views)
 Tasted by dbarco on 7/1/2011 & rated 93 points: Very enjoyable. Black cherry and raspberry predominate for me, with cedar, spice and some oak. Very, very good. (3028 views)
 Tasted by bcmatthias on 6/5/2011 & rated 90 points: 'Electric' when tasted immediately after opening. After some time in the glass, it mellowed into an elegant RRV Pinot. Spicy, mint and cola. Long finish. (2085 views)
 Tasted by gmonio on 3/17/2011: Drank a verticle from 05 thru 08. 08 was everyones favorite. 05 was interesting with the age but I would drink them soon. (2398 views)
 Tasted by PASimon on 2/11/2011 & rated 88 points: A solid, but not typical, Russian River Pinot Noir. More cedar, spice and black fruit with a slightly mentholic finish that lasts 10-15 seconds. It should develop for another year, maybe 18 months before beginning to close down and fade. (1884 views)
 Tasted by jthielen on 11/27/2010 & rated 89 points: Nice Cali Pinot. But not up to Paul Hobbs standard. Tastes of burnt oak and dried black fruits. Lot's of pepper and spice. (2071 views)
 Tasted by tp096255 on 8/6/2010 & rated 92 points: Classic CA Pinot. Dense nose of raspberry jam and black cherry juice, slathered on a piece of grilled meat. A little cola, tree bark. Mouth is dense and nicely opulent with sweet dried cranberries, rhubarb sauce, tiny forest strawberries (the ones that pack a punch!). Good acidity keeps the sweet glycerin in its place and provides a nice juicy finish of more cranberries and red cherry with some forest floor and cedar. Just a little heat in the backend, but not offputting. A little pricey for what it is but it's good stuff. (2341 views)
 Tasted by Pinot Joe on 5/3/2010 & rated 92 points: Everything that you would want in a pinot. Wish I had more (2437 views)
 Tasted by babnik on 5/3/2010 & rated 88 points: Extremely tasty and easy drinking. This in-your-face Pinot is not subtle, but the slightly fizzy, cherry cola, unsweetened cocoa, thyme, and menthol form a very fun package that while not an intellectual exercise, certainly are a party. Lively now, there's certainly no rush. (2620 views)
 Tasted by Schiffy on 1/3/2010 & rated 91 points: Great nose of mixed berries with a hint of spice. Beautifully balanced between fruit and tannins. This wine has continued to improve with age into a great Sonoma Pinot Noir. (2543 views)
 Tasted by rickspicks on 6/28/2009 & rated 80 points: Almost undrinkable. Tasted nothing like a pinot. Rich, jammy, syrupy wine with nice rich red and black berry flavors, but with a cloying body. Absolutely awful. (2866 views)
 Tasted by underwds on 2/25/2009 & rated 89 points: Hmm, rating this wine, for me, was a challenge. It didn't have anywhere near the fruitiness that I expected out of a highly rated CA Pinot (and that other reviewers noted), nor did it have the austere terroir-centric structure of a Burgundy. Maybe I had a bad bottle. It definitely had some cherry fruit that faded gently into cocoa and cedar (the combination of those being a bit like cocoa nibs leftover from a chocolatier). Good enough acidity and balance to be good with food. Lots of sediment and a deep purple-y color. I'm just not sure I could ever have guessed what it was w/o seeing the bottle.

6/21/09 Nicer this time around...bumping up to a 89 from the previous 87. More fruit, especially black cherry and raspberry. I still noticed a lot of the cedar, but also my notes this time talked about new oak. Glad I popped and poured before I read through my previous note.

10/17/10 Notes much closer to the 6-21 version than the 2-25 version. Good raspberry fruit, with cedar and cocoa. Deep purple color--doesn't look much like a Pinot. Rich mouth feel, it's almost flabby but acidity comes to the rescue before it becomes a port. (2892 views)
 Tasted by tjib13 on 1/24/2009 & rated 89 points: Stood up several hours then opened and decanted (approx 20 minutes before first taste). Slight bit of sediment at the end of the bottle pour. Nice garnet color. Cola, heat (14.7%), spice, lingering finish.
Occasional whiff of vegetal aromas, as if I had just chopped a stick of celery.
I think this would be an obvious CA pinot in any blind tasting due to the fruit forward nature and lack of obvious terrior. Just a hint of roasted coffee on the finish. After time the heat subsides and the vegetal character dissipates and gives way to a bit more earthiness, tar, and cherry flavors. I think this wine was at its best after some time if I had another bottle I would give it 45 - 60 minutes of decant time to allow the heat to blow off and the aromas and flavors to open up. (2959 views)
 Tasted by eSchrag on 8/31/2008 & rated 90 points: Nice big Cali pinot with a ton of sweet red fruit on top of enough acidity to keep it in balance. Had a bit of the standard Pinot earthiness with a medium finish. Should drink well for at least another 3 years or more, but good to go now. Paired really well with our barbecue chicken. (2998 views)
 Tasted by E on 8/18/2008 & rated 91 points: Fairly full throttled pinot impressive for no off flavors, nice strawberry note and no overt oak...seamless...really enjoyed (3055 views)
 Tasted by dbarco on 8/3/2008 & rated 94 points: What a surprise! Bright red strawberries, cherries and raspberries jumping out of the bottle. Medium body at best - as light and refreshing as a white wine, but more flavor. A hit with me. Served to french guests at home of Doug & Suzanne. A delight (3025 views)
 Tasted by cvvhrn on 5/5/2008 & rated 88 points: Hints of earth and chocolate on the nose with dark fruit and spice ont he palate. Nice finish (3290 views)
 Tasted by Nutty08 on 3/27/2008 & rated 91 points: Pebble Beach Food and Wine; 3/27/2008-3/30/2008 (Pebble Beach Resort, CA): Classic nose of barnyard funk and cherry. Smooth caressing tannings with a long fruit/mineral finish. (3925 views)
 Tasted by bsieve on 2/8/2008 & rated 88 points: Delicious (3591 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Paul Hobbs Winery Pinot Noir Russian River Valley) Subscribe to see review text.
By Richard Jennings
RJonWine.com (4/7/2007)
(Paul Hobbs Pinot Noir Russian River Valley) Slightly hot cherry nose; hot, generic, monolithic cherry palate; medium finish  87 points
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Paul Hobbs

Producer website

Pinot 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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.


WineAmerica (National Association of American Wineries) | Free the Grapes!


California Wines (Wine Institute of California)

California is one of the most diverse wine regions in the world, with almost 100 grape varieties grown in over 100 viticultural areas, including dozens of ­different microclimates and soil types, as well as a very individualistic set of ­winemakers, many with international experience, which adds to and deepens that diversity.

Sonoma County

Sonoma County Vintners

Russian River Valley

Russian River Valley Winegrowers Association | Wikipedia

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