CrossBarn by Paul Hobbs Cabernet Sauvignon Napa Valley Red Wine Dry California (6 x 0.75l)

• STORY: Paul Hobbs grew up on a fruit farm that specialized in growing apples, peaches and cherries. Here he learned from his father how different soils and microclimatic conditions can decisively influence the character of one and the same type of fruit.

• AGING: from hand-picked, strictly selected grapes, which are macerated and fermented for another 4 weeks after a 5-day cold maceration. This is followed by 20 months of aging in French and American oak barrels (14% new barriques). The wine is bottled unfiltered.

• AROMA: Dark purple color. Tempting aromas of cassis, blackberries, lavender, sage and tobacco leaves escape from the glass.

• RATING: Seductive on the palate with the aromas of ripe plums, wild berries, thyme and vanilla aromas. Balanced tannin structures and long-lasting, pleasant, juicy aromas round off the Cabernet pleasantly in the finale.

• SERVING RECOMMENDATION: with beef or lamb fillet, mature cheeses and hard cheeses

Paul Hobbs grew up on a fruit farm that specialized in growing apples, peaches and cherries. Here he learned from his father how different soils and microclimatic conditions can decisively influence the character of one and the same type of fruit. It was his father who sparked his love of wine at an early age when he let the then 15-year-old Paul try a sip of 1962 Yquem. This left such a strong impression on his palate that later, during his medical studies at the University of Notre Dame, he preferred to go to wine tastings with the botany professor instead of to lectures. It was there that his romance with wine really blossomed, and he eventually dropped out of medical school to study viticulture at the University of California, Davis. After his studies, he quickly became a sought-after oenological consultant. His ability to recognize unique vines from around the world earned him the nickname "truffle hunting dog". As chief oenologist at Opus One, he got the necessary finishing touches to try his own winery. That was in 1991. Since then, he has lived out his vision to the full: "to make full-bodied, intense, dense wines that have the greatest possible finesse, complexity and authenticity, while clearly showing the unique personality of each terroir". The wines come from vineyards in the Napa Valley and Russian River Valley. In terms of grape varieties, Paul concentrates on the large, noble plants Cabernet Sauvignon, Pinot Noir, Syrah and Chardonnay. A minimally invasive cellar technique is his magic bullet. Multiple selections at the sorting table, spontaneous fermentation and no fining or filtration ultimately result in wines that Paul Hobbs wants them to have.