9 March 2012, 100 Jane Street, Manhattan
My first Paul Hobbs Pinot Noir and I was a bit disappointed. The wine had depth, starting from the medicinal nose to the sharp acidity and tannins, but not the elegance or finesse one would expect from a well made Pinot Noir. It felt almost too extracted and potent for a grape that, at its best, should be subtle and nuanced.
Part of this was explained by it’s young age – I wouldn’t expect a great cru from Burgundy to show this well at such a young age. However, given that it was a California Pinot I was left hoping for something more like the Kistler Pinot Noir we had a couple months earlier.
The wine is fermented in stainless steel with indigenous yeasts. Native malolactic fermentation occurs in barrels and it’s aged for 15 months before bottling – unblended, unfined and unfiltered. The wine had great complexity starting with a floral aroma that led to a spicy and earthy mid-palate. Good red fruit but too overpowering at this age:
** Paul Hobbs Pinot Noir Lindsay Estate, $85