• STORY: Paul Hobbs has achieved world fame with his Californian winery of the same name. For years he has been doing pioneering work in the field of unfiltered, unfined wines and spontaneous fermentation.

• VINIFICATION: After selective manual harvesting, the grapes are gently pressed as a whole. Spontaneous fermentation takes place in the wood for 2 months sur lie. The aging is 5% in wood (French, of which 15% new) and 95% in steel for 7 months.

• AROMA: Very dense and with a Burgundian character. Tropical fruit and orange blossom underlaid with nuts, brioche and butter.

• RATING: Impressively structured, fine-grained texture. Creamy and silky in the mouth, dense and substantial. Well-structured acidity ensures freshness. A little idiosyncratic for an Argentine Chardonnay, it shows complexity and character.

• SERVING RECOMMENDATION: Lamb with ratatouille, grilled salmon with spicy salsa. With raw milk cheeses such as Langres and Epoisses.

Paul Hobbs has achieved world fame with his Californian winery of the same name. For years he has been doing pioneering work in the field of unfiltered, unfined wines and spontaneous fermentation. Hobbs is considered one of the driving forces of American quality viticulture and is described by wine pope Robert M. Parker as "one of the most creative winemakers of our time". In addition, Paul Hobbs is an adventurer who seeks the challenge of the stranger. As such, in 1999 he teamed up with wine-mad Argentinian couple Andrea Marchiori and Luis Barraud to found Viña Cobos winery in their homeland. Paul Hobbs shared the Argentines' belief that their vineyards had the potential to be world-class, and the three of them set out to invest what it took to unleash the latent potential. Paul Hobbs concentrates primarily on the pressing of the Argentinian miracle grape Malbec, which Robert M. Parker had predicted a brilliant flight of fancy years ago: "By the 2015 vintage at the latest, this long-underestimated grape variety will be included in the pantheon of noble wines!"