Paul Hobbs Hyde Vineyard Pinot Noir, Carneros, USA

保羅豪斯海德黑皮諾干紅葡萄酒

點(diǎn)擊次數(shù)：7320

The 2011 Pinot Noir Hyde Vineyard is much more polished than the 2010. The aromas and flavors are all beautifully articulated. Pretty and fruit driven, the 2010 is laced with sweet tobacco, cedar, sage and smoke. I very much like the way Hobbs has drawn out the density of the fruit but without any excess heaviness. Anticipated maturity: 2014-2021. It is always fascinating to sit down with Paul Hobbs and his winemaker Megan Baccitich, as these Chardonnays and Pinots run the gamut of styles, clones and sites in Sonoma. According to Hobbs, the 2010 harvest was two weeks later than normal, while 2011 was three weeks later than normal! One of the other main differences is that temperatures increased toward the end of 2010, but stayed very much on the cool side in 2011. My impression is that when all is said and done, vintage 2011 will turn out to be superior to 2010 for this range. As always, the Hobbs house style does a very nice job of capturing both textural richness and plenty of site specificity.Tel. (707) 824-9879

The 2011 Pinot Noir Hyde Vineyard, made from Calera and Pommard clonal material, displays a more earthy, clove, cinnamon and spicy character intertwined with plum and red currant fruit. This well-made, medium-bodied Pinot is best drunk over the next 4-5 years. Paul Hobbs has built quite an empire, both as a worldwide respected wine consultant and as the owner of his winery in Sonoma Valley. I reviewed his Napa Valley Cabernet Sauvignon cuvees in Issue 209, and on this visit I tasted through his 2011 and 2012 Chardonnays and Pinot Noirs as well as a few Syrahs. His wines consistently hit all the high notes, and Hobbs continues to be a serious talent. I particularly enjoy his Cross Barn, inexpensive Chardonnay and Pinot Noir. The 2011 Chardonnays range from tiny productions of 138 cases for the Ulises Valdez to 3,600 for the Russian River Chardonnay. The 2012s all reveal the tremendous up-front fruit characteristics of this year along with surprisingly high average alcohols, and good fresh acids. Paul Hobbs has introduced two Cross Barn Pinot Noir cuvees, one from the Sonoma Coast and one from Anderson Valley. These wines use a tiny bit of stems during their fermentations, and spend four months in barrel, 15% of which is new. Tasting through these same cuvees in 2012 demonstrated just how gorgeous this vintage is across the board in Northern California. Tel. (707) 824-9879