Paul Hobbs Chardonnay Russian River Valley White Wine Dry California (3 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.

• VINIFICATION: From night-time handpicked, strictly selected grapes, all of which are pressed cold from the field. The grapes are fermented in barrel with native yeasts, resulting in spontaneous malolactic fermentation in barrel. This is followed by 10 months aging in French oak barrels (48% new barriques) and 5 months in stainless steel tanks. The wine is bottled unfiltered.

• AROMA: The Russian River Valley Chardonnay shows a light straw yellow with a wonderful pearly luster in the glass. Aromas of Asian pears, white flowers and tangerine peel on the nose.

• RATING: Dynamic essences of ginger spices, apple, zesty lemon cake and brioche on the palate. Round and supple in texture with energetic acidity, elegance and a long finish.

• SERVING RECOMMENDATION: With Gruyère-Gougères or scallops with any preparation

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 fullest: "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.