2016 | Paul Hobbs | Cabernet Sauvignon Beckstoffer To Kalon

The legendary vineyard situated on the Oakville bench is farmed by both row and vine so we can endow the fullest expression of the site. Presenting an appearance of opaque purple color, enormous complexity and layered aromatics open with black raspberry, anise, and intonations of cigar leaf and savory tar. Wild blackberry and currant present a focused palate highlighted by mocha and dried thyme. The full-bodied texture and balanced acidity are surrounded by opulent and voluptuous tannins from start to finish making this a readily approachable wine that pleases the palate.

Reviews:

• Wine Advocate: Deep garnet-purple colored, the 2016 Cabernet Sauvignon Beckstoffer To Kalon Vineyard slides seductively out of the glass with the most gorgeous notions of Chinese five spice, plum preserves, crème de cassis and potpourri plus hints of oolong tea, spearmint and cedar chest. Full-bodied, rich, opulent and oh-so-decadent in the mouth, the generously spiced black fruit preserves, the firm, plush frame and the finish are simply epic.

• Vinous:

  Bright, full medium ruby. Compelling floral lift to the very dark aromas of boysenberry, blueberry, violet, minerals and sea salt; showed a distinct wild berry quality as it opened in the glass. Densely packed, seamless and brisk, with intense blue fruit and violet flavors dominating. A strong spine of acidity and tannins is currently keeping the wine a bit youthfully simple, but its explosive, palate-staining length and energy suggest that it will be a beauty--and long-lived. (14.9% alcohol; 3.7 pH; 5.7 g/l acidity)

Producer Information

If you are looking for Paul Hobbs, you will most likely find him in a vineyard. Growing up on a working farm in upstate New York, Paul experienced first-hand the influence of terroir on the character of fruit, when his father had him taste apples of the same variety grown in different orchards several miles apart from one another. The diversity of flavors and textures made an impression on him and would later influence his approach to winemaking.
Paul knows that the essence of profound wines can be traced back to meticulous care and expertise in the vineyard. Meticulous vineyard management followed by minimally‐invasive winemaking techniques is his approach to producing wines that express their vineyard origins with utmost finesse, complexity, and authenticity; in other words, wines with a sense of place. Fermented with native yeasts and aged in French oak, all are bottled unfined and unfiltered.

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