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CrossBarn by Paul Hobbs Sonoma Coast Pinot Noir 2009

Pinot Noir from Sonoma County, California
  • W&S92
  • RP90
14.5% ABV
  • JS92
  • RP90
  • RP92
  • WW91
  • WS90
  • D90
  • TP90
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14.5% ABV

Winemaker Notes

The dark plum color is accompanied by fragrant aromas of strawberry and underbrush. The palate offers perfectly-ripened black cherry and currant flavors that meld seamlessly with earthy accents of bergamot and dried herbs. A touch of acidity accents a lengthy finish.

Critical Acclaim

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W&S 92
Wine & Spirits
Hobbs's second label pinot noir has tension to its sweet blue and red berry flavors. It's shadowed by darker oak spice, which adds to the rich impression given by the juicy, supple texture. The long, tart berry flavors will add depth to prime rib.
RP 90
Robert Parker's Wine Advocate
The 2009 Pinot Noir CrossBarn is a selection from Sonoma Coast vineyards. Sweet, gamey, autumnal, vegetative notes intermixed with plum sauce, black cherries, flowers and root vegetables are found in this complex, evolved, round, generous Pinot Noir. Consume it over the next 2-3 years.
88-90 points.
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CrossBarn by Paul Hobbs

CrossBarn by Paul Hobbs

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CrossBarn by Paul Hobbs, Sonoma County, California
2009 Sonoma Coast Pinot Noir
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. One of eleven children, Paul helped his father achieve a lifelong dream of transforming some of the farm's acreage from apples, nuts and peaches to wine grapes.

As a winemaker, Paul is highly regarded for his ability to identify exceptional vineyards, and for his pioneering spirit in working innovatively with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to prospector to truffle-hunting dog. Initially hired by Robert Mondavi for his advanced understanding of oak aging, he was soon promoted to the inaugural Opus One winemaking team. Following his Mondavi experience Paul joined Simi Winery as Winemaker before going on to consult for Peter Michael, Fisher Vineyards, Lewis Cellars, Bodegas Catena and others. Having founded Paul Hobbs Winery in 1991 and Vina Cobos in 1999, he continues to be a leading consultant winemaker around the globe.

CrossBarn began as just one small lot of Cabernet Sauvignon from the 2000 vintage but its popularity has inspired the introduction of chardonnay and pinot noir, to make a family of three. With CrossBarn, Paul ventures beyond the vineyards sourced for Paul Hobbs wines while holding to his ideals of sustainable vineyard practices and gentle winemaking techniques, to bring you wines of stunning quality and exceptional value.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

CHMPHB39009_2009 Item# 109318