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Paul Hobbs Stagecoach Vineyard Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
  • WE97
  • WS93
  • RP92
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Winemaker Notes

The wine we produce from this spectacular site located above the fog line atop the easternslopes of Napa Valley possesses the purity and focus of mountain fruit and the muscularityof a warm climate cabernet. Deep garnet in color, it is aromatic with fresh red and blackberries, dried herbs and a touch of red licorice. Firm, ripe tannins are prominent as precise,concentrated flavors of cassis, black plums and graphite coat the mouth. Balanced acidityand a touch of vanillin complement the fruit and tannins over a never-ending finish.

Critical Acclaim

WE 97
Wine Enthusiast

A very great Napa Cabernet by any standard. Defines the modern style of soft richness, with lavish flavors of blackberry tart, crème de cassis, blueberry, dark chocolate and the richest, sweetest toasty oak you can imagine. It's soft and ripe enough to drink now, yet shows a subtle structure that suggests aging for a decade. Possesses the extreme complexity and finesse that mark the greatest wines.

WS 93
Wine Spectator

Tightly wound, yet rich and generous, offering a mix of power and finesse, driven by a thick, mouthcoating core of blackberry, wild berry, black licorice, mineral, floral and spicy notes that are long and persistent. Best from 2012 through 2023.

RP 92
The Wine Advocate

A wine that remains somewhat closed and austere is the 2007 Cabernet Sauvignon Stagecoach Vineyard. Performing better than it did last year, it needs 5-6 years of bottle age, and should keep for 25-30 years. Its dense purple color is followed by notes of wet stones, smoked herbs, black currants, and ink. Deep, rich, backward, and ageworthy, it should be forgotten for a few years, and drunk over the following three decades.

92+ points.

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Paul Hobbs

Paul Hobbs

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Paul Hobbs, , California
Paul Hobbs
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.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely east to west starting near the coast, allowing Pacific Ocean air to funnel through and cool the vineyards. This allows grapes to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, this creates an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has proven quite successful in the region as well. Many vineyards here are owned by growers who sell their grapes to wineries, so it is common to see the same vineyard name on bottle from different wineries. Bien Nacido is perhaps the best-known and most prestigious.

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.

CHMPHB3601107_2007 Item# 108959

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