It all began on a modest orchard in upstate New York. Paul Hobbs, one of eleven children, was raised on a family-run farm where the rhythm of planting, harvesting, and selling crops at farmers markets before school was the norm. These early experiences not only instilled in him the discipline required for farming, but also introduced him to the concept of terroir—a philosophy that would later become the cornerstone of his winemaking career.
Paul’s first encounter with terroir happened in the most unexpected of ways—through apples. As he tasted the same apple variety grown in different orchards, he noticed a diversity of flavors and textures. This profound realization left an indelible mark on him, inspiring a vineyard-specific approach to winemaking that would shape his future endeavors.
“The true character of a site is only revealed through the work and determination of tending each vineyard with meticulous care and vinifying with minimalist winemaking techniques that fully express the terroir,” said Hobbs.
Though Paul’s father always encouraged him to pursue winemaking, another family influence tugged at his heartstrings—his great-grandfather, Edward James, a doctor. Following in his great-grandfather’s footsteps, Paul enrolled at Notre Dame University with the intent of pursuing a career in medicine. However, after graduating with a degree in chemistry, his father’s persuasion led him to UC Davis, where he earned a Master’s degree in Viticulture and Enology. This pivotal decision would eventually change the trajectory of Paul’s life.
Paul’s winemaking career took off with a golden opportunity—working alongside Robert Mondavi, one of the titans of the industry. As a member of the inaugural Opus One team, Paul’s expertise in oak aging was instrumental in launching this iconic label. His career continued to flourish as he took on roles at Simi Winery and consulted for prestigious estates like Peter Michael, Lewis Cellars, and Argentina’s Bodegas Catena. These experiences deepened his understanding of terroir and honed his belief that compelling vineyards, when nurtured gently, yield the most interesting wines.
In 1991, Paul took a significant leap, contacting Napa’s Larry Hyde and Sonoma’s Richard Dinner—both respected figures in viticulture—about purchasing grapes for his own label. The resulting wines marked the debut of Paul Hobbs Winery. Today, the winery remains committed to producing single-vineyard wines that capture the essence of California’s most intriguing vineyard sites.
In 1998, Paul established the Katherine Lindsay Estate in Sebastopol, California, named after his great-grandmother. This vineyard, a tribute to his roots on the family farm in New York, has been a source of inspiration for Paul and a testament to his belief in the power of place. Since the estate’s first harvest in 2003, Paul has expanded the winery’s vineyard footprint to include eight sites in premier appellations for Chardonnay, Pinot Noir, and Cabernet Sauvignon.
Paul Hobbs’ influence extends far beyond California. He is a visionary in the world of winemaking, with ventures spanning multiple continents, including Viña Cobos in Argentina, Crocus in Cahors, France, and Yacoubian-Hobbs in Armenia. His work has not only elevated these regions on the global stage but also earned him a reputation as one of the foremost winemakers of his generation. Forbes magazine dubbed him “The Steve Jobs of Wine,” and Robert Parker of The Wine Advocate has twice named him “Wine Personality of the Year.”
Today, Paul Hobbs remains deeply involved in the farming and winemaking processes at his eponymous winery. His commitment to innovation, meticulous attention to detail, and profound understanding of terroir continue to guide his work. With each vintage, Paul deepens his knowledge of his estate vineyards and how they translate to the bottle, crafting wines that not only reflect the land but also his lifelong dedication to the art of winemaking.
Paul Hobbs Cabernet Sauvignon 2019
A blend of 85% Cabernet Sauvignon, 7% Cabernet Franc, 6% Petit Verdot, and 2% Merlot, this elegant, inky purple wine opens with robust aromatics of mouthwatering dark fruit, especially black cherry, blueberry, and blackberry. These continue on the palate, supported by sweet, dusty tannins and grippy acidity. Ends in a great long finish. The ABV is 14.8%.
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