Paul Hobbs produces some of the most highly-praised and consistent Pinot Noirs in Sonoma County. Sought for their complex flavors, seamless textures, and long finishes, the Paul Hobbs wines tend to be fairly allocated, as only the better wine shops and restaurants are able to get their hands on these gems from the Russian River Valley.
Paul Hobbs does make a more wallet-friendly lineup of wine named Crossbarn, and the scores for these wines are starting to rival some of his pricier bottlings! Named after the one hundred fifty-year-old 'cross barn' located on the Hobbs family farm in upstate New York, Crossbarn honors the values of hard work and integrity instilled in Paul from his childhood. With a commitment to sustainably nurturing the vineyards, while using labor-intensive winemaking techniques, Crossbarn wines offer a pure and youthful expression Pinot Noir. Assisting Paul in making this wine is Jacob Picket, a man who helped establish the enology program at the University of Missouri, and managed the university's winery and enology lab.
Produced using hand-harvested fruit from carefully selected vineyards within the Sonoma Coast appellation, Crossbarn Pinot Noir enjoys a similar elevage as its higher-priced big brother, including whole cluster fermentation, ageing in a small amount of new oak barrels, use of native yeasts, and bottled unfined.
ANTONIO GALLONI 92 POINTS - "The 2023 Pinot Noir (Sonoma Coast) is fabulous. Brisk, aromatic and expressive, the 2023 will be impossible to resist on release. Crushed red berry fruit, orange peel, menthol and spice lend notable freshness to this exuberant, juicy Pinot. Sweet floral notes extend the finish. Quality has gone up quite a bit for this bottling."
ROBERT PARKER'S WINE ADVOCATE 92 POINTS - "The 2023 Pinot Noir comes entirely from estate fruit and was harvested over the course of a month, from September 20 to October 20. It was fermented with 10% whole clusters and matured in used French oak. It has alluring aromas of pomegranate, red cherry, mushroom, earth and spice. The medium-bodied palate is plush and supple with mouthwatering acidity and a long, spicy finish. 16,750 cases produced."
WINE SPECTATOR 92 POINTS - "Shows freshness and energy, with black cherry and blackberry coulis notes laced with bright acidity, while hibiscus, iris and anise fill in the background. Should fill out nicely with modest cellaring. Drink now through 2027. 16,750 cases made."
Paul Hobbs does make a more wallet-friendly lineup of wine named Crossbarn, and the scores for these wines are starting to rival some of his pricier bottlings! Named after the one hundred fifty-year-old 'cross barn' located on the Hobbs family farm in upstate New York, Crossbarn honors the values of hard work and integrity instilled in Paul from his childhood. With a commitment to sustainably nurturing the vineyards, while using labor-intensive winemaking techniques, Crossbarn wines offer a pure and youthful expression Pinot Noir. Assisting Paul in making this wine is Jacob Picket, a man who helped establish the enology program at the University of Missouri, and managed the university's winery and enology lab.
Produced using hand-harvested fruit from carefully selected vineyards within the Sonoma Coast appellation, Crossbarn Pinot Noir enjoys a similar elevage as its higher-priced big brother, including whole cluster fermentation, ageing in a small amount of new oak barrels, use of native yeasts, and bottled unfined.
ANTONIO GALLONI 92 POINTS - "The 2023 Pinot Noir (Sonoma Coast) is fabulous. Brisk, aromatic and expressive, the 2023 will be impossible to resist on release. Crushed red berry fruit, orange peel, menthol and spice lend notable freshness to this exuberant, juicy Pinot. Sweet floral notes extend the finish. Quality has gone up quite a bit for this bottling."
ROBERT PARKER'S WINE ADVOCATE 92 POINTS - "The 2023 Pinot Noir comes entirely from estate fruit and was harvested over the course of a month, from September 20 to October 20. It was fermented with 10% whole clusters and matured in used French oak. It has alluring aromas of pomegranate, red cherry, mushroom, earth and spice. The medium-bodied palate is plush and supple with mouthwatering acidity and a long, spicy finish. 16,750 cases produced."
WINE SPECTATOR 92 POINTS - "Shows freshness and energy, with black cherry and blackberry coulis notes laced with bright acidity, while hibiscus, iris and anise fill in the background. Should fill out nicely with modest cellaring. Drink now through 2027. 16,750 cases made."
