10 February 2012, 100 Jane Street, Manhattan
This past Friday, Diane and I decided to stay in, cook some food and try our first Paul Hobbs Chardonnay. We started out with bread, Wisconsin clothbound cheddar and Sabra Supremely Spicy hummus. We both noted that the Chardonnay, 2009 Paul Hobbs Richard Dinner Vineyard, had bright acidity that cut through the marbling of your palate from the clothbound.
Our dinner was simple but good: baked chicken with rosemary and garlic, jasmine rice, sauteed squash and a baked sweet potato (for Diane). Pale gold in color, I thought the nose was a bit weak but Diane said it smelled like honeysuckle. The palate was rich with oak, vanilla, and pear with a “spicy” finish for a white. We were both interested to see how this would age as the fruit and acidity start to blend together.
As is the case with his wines in Mendoza that we tried, Paul Hobbs sources his grapes from various growers in the California area – he is just the winemaker, not the farmer. This particular Chardonnay is barrel-fermented with native yeasts for 6 months with concurrent malolactic fermentation. It’s aged for 15 months in French oak barrels, mainly new, and aged sur-lies (all the junk leftover from the yeast and the fermentation process). Unfined and unfiltered but remarkably clear in the bottle. A delicious wine and great complement to our food:
*** 2009 Paul Hobbs Chardonnay, Richard Dinner Vineyard, $65