External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2018
2017
2016
2015
2014
2013
2012
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 16 notes) - hiding notes with no text | | | Tasted by UpfromtheCellar on 3/26/2022 & rated 92 points: Intense. Still laser focused but holding together nicely. Powerful. Fruit and oak balance knitted tightly. Wonderful stuff. Probably not many bottles still out there but if you have cellared it carefully you will be rewarded.
Total travesty that PH wasn't included in the recent "The California List" launched by some of the UK's leading wine influencers, especially when you consider many of the wineries that were included..... (157 views) | | | Tasted by ebrown35 on 2/23/2009 & rated 92 points: OK, I admit I was expecting this to be over-the top (based on the 2005 PH Ulises Valdez Chard I had a year or so ago) but it wasn't at all, in fact quite nice. Color was a golden straw, beautiful nose butterscotch, citrus fruit, & ocean air. The palate was full of the requisite lemon, pineapple flavors with a nice acid backbone, surprising streak of minerality and wonderful finish. This wine was leaner and much more food friendly than I was expecting. (2381 views) | | | Tasted by NotNYC on 9/6/2008 & rated 90 points: Full bodied without being over the top. Balanced CA chard. Bright fruit has mellowed some, making this contemplative. Not going to jump out and grab the unsuspecting as a truly great wine. (2257 views) | | | Tasted by enosnob on 7/26/2008 & rated 94 points: 7/25/2008: beautiful dark yellow brilliant color; the nose is lemon, organge and mango with some smokiness. This is a full bodied, well balance wine with good acidity, light integrated oak, a very luscious wine, with a long long finish with some minerality and stone fruit flavors. This is a delicious wine that my Francophile friends will give knee jerk sneers of too big, completely missing the point that it tastes great. (2338 views) | | | Tasted by eSchrag on 7/20/2008 & rated 90 points: Much better than the first bottle, which was just a big oaky butter bomb. The oak has better integrated into the wine allowing a nice mineral acidity to emerge. Still has a ton of fruit and a long finish. A big chardonnay that is now more balanced. (2346 views) | | | Tasted by ProfessorHTF on 5/27/2008 & rated 92 points: Having tasted and spat up many awful California chardonnays, I was hard pressed to believe that someone could make this style enjoyable to me. Yet they did it here. Probably one of the most enjoyable non-Burgundy chards I've ever tasted. Rich, opulent, fleshy and loaded with butter, cream, and burnt caramel. Overly sculpted? Almost without question? Faddish even? No doubt. Absolutely delicious? Without a question. (2326 views) | | | Tasted by thirtyoneknots on 5/26/2008: Memorial Day Wine Party (My House): Caramel popcorn right off the bat with a huge butteryness eventually evolving out of it. Very well made in the prototypical California style, very long finish, but while this sends Kenneth into orbit, it just isn't my style of Chard, overall I find this style a little boring and one-demensional in general. (1733 views) | | | Tasted by eSchrag on 1/31/2008 & rated 85 points: Rich oaky chardonnay with some vanilla, buterscotch, and melon. Fruit was somewhat overwhelmed by the oak and vanilla. (1360 views) |
| By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Paul Hobbs Winery Chardonnay Cuvee Agustina Richard Dinner Vineyard Sonoma Mountain) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Paul Hobbs Producer websiteChardonnay The Chardonnay GrapeUSAAmerican 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 County |
|
