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Paul Hobbs Napa Valley Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
  • RP93
  • CG93
14.9% ABV
  • JS95
  • JD95
  • RP92
  • RP93
  • JS93
  • WS90
  • JS95
  • WE93
  • RP92
  • RP92
  • WS93
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4.0 1 Ratings
14.9% ABV

Winemaker Notes

The diverse terroirs of four hallmark vineyards (Beckstoffer To Kalon, Hyde, Stagecoach and Beckstoffer Dr. Crane) harmonize in dense concentration for a multi-dimensional cabernet sauvignon of great depth and length. Aromas of lavender, anise and baker's cocoa are the prelude to a firmly-structured, deep garnet palate of black currant, cassis and fresh tobacco. Subtle floral accents and bolder graphite notes persist through the mid-palate, leading to an earthy, lengthy finish that finds tannins and subtle acidity in perfect balance.

Blend: 98% Cabernet Sauvignon and 2% Cabernet Franc

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The least expensive effort is the opaque purple-colored 2007 Cabernet Sauvignon Napa. A blockbuster, it offers up classic notes of charcoal, subtle smoke, black currants, black berries, lead pencil shavings, and earth. This deep, opulent, full-bodied Cabernet possesses terrific purity as well as length. It should drink well for 15+ years.
CG 93
Connoisseurs' Guide
Here is an altogether classic Napa Valley Cabernet in terms of structure, balance and keen, ripe-currant character. It starts with lovely, layered aromas of pure fruit, sweet toast, black soils and briar, and its lengthy, impressively filled flavors exhibit especially keen focus. It is fleshy and full-bodied and exceptionally well-balanced from beginning to end, and its combination of loamy terroir and ageworthy structure in many ways recalls very good left-bank Bordeaux. This is one is a keeper and is best set aside for at least five or six years.
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Paul Hobbs

Paul Hobbs

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Paul Hobbs, Napa Valley, California
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Paul Hobbs has built his winery's portfolio from the ground up on a foundation of strong, collaborative relationships with the growers of some of Napa's and Sonoma's most compelling and historical properties. Meticulous vineyard management followed by minimally-invasive winemaking techniques is Paul Hobbs approach for producing wines that express their vineyard origins with utmost finesse, complexity and authenticity; in other words, wines with a sense of place. As a winemaker, Paul is highly regarded for his ability to identify exceptional vineyards along with his pioneering, innovative work with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to truffle-hunting dog. He founded Paul Hobbs Winery in 1991, Vina Cobos in 1999 and is a leading consultant winemaker around the globe.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

CPT110790_2007 Item# 110790