4/17/2018 - J.S wrote:

Coravin pour with the aerator.

This wine opens with a tremendous bouquet, of dark red cherry, currants, cassis, and a slight hint of heat.
Dark inky red in the glass, this wine looks and smells worthy of its Paul Hobbs name.

Diving in, a smooth mouthfeel of dark red cherry and tart blueberry coupled with subtle spicyness leads into a slightly dryer then average delicate sweet tannic finish. This wine doesn’t come across as overly “full bodied”, as its maximum width and depth doesn’t last long, and never really packs much of a punch. This is definitely on the delicate side of Napa Cabs. This wine is easy drinking, and invites you back in for more. The subtle heat felt on the nose isn’t noticeable on the palate. The biggest attribute is definitely its fruit, Paul has let the pure fruit take centre stage on this, and likely performed minimal new oakage, which also probably explains its lack of substance. Think a more sophisticated Orin Swift Palermo.


After trying the true Paul Hobbs premium wines previously, such as the Dr. Crane and Nathan Coombs, this wine is not even in the same universe, its simply so much lighter, and perhaps watered down as a comparative term? Nothing stands out as overly impressive. I would say it has nicer fruit however...

If this wine had more substance its rating would definitely go up. Would love to try this after its sat in some premium French oak, Marcel Cadet water bent barrels and their butter scotch power would go a long way.

4/15/2018 - J.S Likes this wine:

Coravin pour with aerator, let sit for 30 mins.

Medium level nose of smooth red and black fruit.
The wine opens with a delicate and soft cascade of cherry fruit with subtle hints of blackberry. The wine comes across as round but small, there is not much weight or substance to this wine. Dare I say watered down? There are subtle hints of Mt. Veeder staples such as lead pencil and gravel, however they are barely noticeable, if they were more prominent this wine would definitely be elevated. This wine is completely unlike any other mountain wine I have ever had, which makes me question is authenticity and wine making techniques?

This wine is smooth on the palate, and the finish is a low tannin and acidic combination lasting for 20-30 seconds.
All in all this wine is soft, delicate, nothing stands out as offensive, and if it had more strength, and wasn’t as “watered down” this could be a very good wine. However, it’s to “manufactured” and you know the price point was the driving factor over quality. Easy drinking Napa cab.

2/14/2018 - J.S Likes this wine:

Tasted at Chateau Boswell.
What an exceptional wine, composed of 40% Merlot from Soda Canyon (just below Pritchard Hill), and 60% Cabernet Sauvignon from the Missouri Hopper Vineyard in Oakville. This wine possessed a flavour I have never before tried, it was truly exceptional.
Very strong bouquet full of red fruit, almost Pinot like. Strawberries, sweet cherries, and chocolate make up the fruit flavours, coupled with a beautiful acidity from start to finish, which lasted over 45 seconds. This wine needs to be tasted to be truly understood. What a beauty!