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Paul Hobbs Russian River Pinot Noir (1.5 Liter Magnum) 2014

  • WS93
  • JS92
  • RP91
1500ML / 14.2% ABV
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  • RP93
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1500ML / 14.2% ABV

Winemaker Notes

This quintessential Russian River Valley Pinot Noir is deep ruby red in color with red cherry and exotic spice aromas of cardamom and star anise. The supple palate unravels in layers with succulent flavors of Santa Rosa plum, raspberry and black tea. Fine tannins round out the finish and are balanced by its youthful acidity.

Critical Acclaim

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WS 93
Wine Spectator
Exhibits a distinctive streak of crushed rock and loamy earth amidthe tannic wild berry and savory notes, showing a kiss of oak and transforming into a celebration of licorice and anise elements. Drink now through 2025.
JS 92
James Suckling
Crushed rapsberries and blueberries with hints of violets. Medium to full body, firm and silky tannins and a linear backbone. Needs time to soften. Better in 2019.
RP 91
Robert Parker's Wine Advocate
The 2014 Pinot Noirs are richer wines. The 2014 Pinot Noir Russian River, which is in bottle, displays a seamless integration of acidity, tannin, medium to full body, and lots of raspberry and black cherry fruit that moves toward bluer fruits on the palate. This is a beauty to drink over the next 7-8 years.
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Paul Hobbs

Paul Hobbs

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Paul Hobbs, 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.

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Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

CHMPHB3801414_2014 Item# 288146