A little bit about Paul Hobbs: The focus is small production, single vineyard wines from properties which are the most distinctive in their appellation. The winemaking begins with constant, meticulous care in the vineyard in order to cultivate in the resulting fruit the richest yet most nuanced expression of terroir. Soil is prepared, vines are pruned and crops are thinned throughout the growing season to maximize concentration and flavor development in the grapes. They strive to achieve what is called physiological ripeness, which takes into account not only the fruit but the stems, skins and seeds, all of which must be fully ‘ripe’ to make a truly superior
wine.They also harvest and sort the grapes by hand, allowing them to go through primary and secondary (malolactic) fermentation using native, or wild, yeasts that come in on the skin of the grapes. Skin contact is maximized during winemaking and the whites are pressed whole cluster and stirred sur lies, which allows for increased complexity in the resulting wine and imparts phenolics and textural components particular to each vineyard site. Wines are aged in hand selected French oak barrels until seamless integration is achieved. They are then bottle unfined and unfiltered to assure that nothing is lost in the translation from vine to glass. You
might describe our winemaking as modern classic. Making wine, like living well, is a balance of experience and intuition, discipline and discovery. Paul Hobbs believes he can make the best wines by keeping his roots firmly planted in traditional winemaking principles, while availing ourselves of modern techniques which allow him to constantly improve the quality of his wines.
A little bit about Paul Hobbs: The focus is small production, single vineyard wines from properties which are the most distinctive in their appellation. The winemaking begins with constant, meticulous care in the vineyard in order to cultivate in the resulting fruit the richest yet most nuanced expression of terroir. Soil is prepared, vines are pruned and crops are thinned throughout the growing season to maximize concentration and flavor development in the grapes. They strive to achieve what is called physiological ripeness, which takes into account not only the fruit but the stems, skins and seeds, all of which must be fully ‘ripe’ to make a truly superior 
wine.They also harvest and sort the grapes by hand, allowing them to go through primary and secondary (malolactic) fermentation using native, or wild, yeasts that come in on the skin of the grapes. Skin contact is maximized during winemaking and the whites are pressed whole cluster and stirred sur lies, which allows for increased complexity in the resulting wine and imparts phenolics and textural components particular to each vineyard site. Wines are aged in hand selected French oak barrels until seamless integration is achieved. They are then bottle unfined and unfiltered to assure that nothing is lost in the translation from vine to glass. You 
might describe our winemaking as modern classic. Making wine, like living well, is a balance of experience and intuition, discipline and discovery. Paul Hobbs believes he can make the best wines by keeping his roots firmly planted in traditional winemaking principles, while availing ourselves of modern techniques which allow him to constantly improve the quality of his wines.
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