Paul Hobbs, Crossbarn Chardonnay, Sonoma Coast, California, USA, 2023

Producer Profile

Raised on a farm on the east coast of the United States, Paul Hobbs grew up in a tee-total household but this did not stop his first taste of wine being Chateau d'Yquem. It is tempting to say 'and the rest is history' and leave it at that, but there is so much more to this man.

Paul came to winemaking via studying to be a doctor and this scientific background and attention to detail has helped hone his approach to crafting wonderfully precise, complex wines in California, and around the world. He has famously been called the 'Steve Jobs' of wine by Forbes magazine and it is clear he is a driven perfectionist whose hard work has paid off with numerous 100 points scores from the critics. However, to stop there would do Paul an injustice. Notwithstanding his mainstream winemaking training at UC Davis, Paul is an advocate of low intervention methods.

Viticulture

Produced using entirely hand-harvested fruit from high-quality, sustainably farmed vineyards within the Sonoma Coast appellation, Crossbarn Chardonnay offers freshness and minerality in balance with pure concentrated fruit.

Winemaking

Hand-harvested at night with shears; harvest September 27 to October 19; whole cluster pressed, 100% native yeast fermentation; 100% stainless steel fermented; aged sur lie, bottled unfined.

Oak Ageing

No oak ageing

Tasting Note

Crystalline pale straw with a faint chlorophyllic tint. Opens with lifted aromas of freshly picked green apple, and is perfumed with Meyer lemon zest, gardenia, honesuckle, and orange blossom. On the palate, notes of Honeycrisp apple lead a well-focused palate punctuated by a burst of fresh guava. Mineral-driven, vibrant acidity accented with a sea salt-like crunchiness is interlaced with a delicate creamy yet firmly structured texture. The finish is pure and clean with good tension and energy through the lingering, expressively juicy finish.

Food Matching

Beautiful with seared or roast shellfish like lobster and scallops.