ANTONIO GALLONI 95 POINTS - "Paul Hobbs describes 2013 as a consistently warm, dry year but without excesses. I remember stopping by in January of that year, and being quite surprised when Hobbs told me he was likely to start irrigating imminently, which is highlyunusual. Then again, the drought was already causing stress in the vineyards. Overall, the 2014s have a touch more natural acidity and as well as more overall brightness and tension. New oak is up in the 2014s, but most wines appear to have the underlying material to support the oak and what is projected to be longer time in barrel. Most importantly, the 2014s show greater delineation of site than the 2013s."
"The Pinot Noir Hyde Vineyard, a wine that can at times be a bit rustic, is anything but that in 2014. Creamy and voluptuous, the Hyde is also endowed with tremendous thrust. Dark red cherry jam, graphite, herbs, smoke, tar and licorice are all pushed forward. In the end, nothing really sticks out, rather it is the wine's exceptional balance that is most impressive."
ROBERT PARKER 93 POINTS - "Paul Hobbs has emerged as one of the great success stories in Northern California. He’s an international consultant known for his outstanding work in Argentina. He is also now involved in a joint venture in the Finger Lakes region of New York, so hopefully we can anticipate some interesting Rieslings and possibly Grüner Veltliner, Pinot Blanc and even Gewurztraminer emerging from New York State. I had an extensive tasting with Hobbs at his winery in late January, and the results were all impressive. The tastings reflect the fact that, for Chardonnay, both 2013 and 2014 are brilliant vintages, and for Pinot Noir, 2014 may possibly eclipse 2013. As for the Bordeaux varietals, there's no question that 2013 is the game-changer, as I indicated in previous reports, but 2014 is delicious and another top-notch success."
"As for the 2014 Pinot Noir Hyde Vineyard, this wine exhibits crisp acidity, notes of raspberry, cherry, forest floor, and dusty, loamy soil notes. It is elegant, medium to full-bodied, and just another beauty from Paul Hobbs to drink over the next 5-10 years."
Country: United StatesAmerican wine has been produced for over 300 years. Today, wine production is undertaken in all fifty states, with California producing 89 percent of all US wine. The United States is the fourth-largest wine producing country in the world after France, Italy, and Spain. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the sixth-most planted country in the world after France, Italy, Spain, China and Turkey.
Varietal: Pinot Noir
Pinot Noir is a red wine grape variety of the species Vitis vinifera. Pinot Noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. Other regions that have gained a reputation for Pinot Noir include the Willamette Valley of Oregon, the Carneros, Central Coast and Russian River AVAs of California, the Walker Bay wine region of South Africa, Tasmania and Yarra Valley in Australia and the Central Otago, Martinborough and Marlborough wine regions of New Zealand. Pinot Noir is also a primary variety used in sparkling wine production in Champagne and other wine regions. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin-skins and low levels of phenolic compounds lends Pinot to producing mostly lightly colored, medium bodied low tannin wines that can often go through dumb phases with uneven and unpredictable aging. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wines age, Pinots have the potential to develop vegetal and "barnyard" aromas that can contribute to the complexity of the wine.