2022 Paul Hobbs Pinot Noir Russian River Valley

Tasting notes

A ruby-edged violet hue sets expectations for the tart red cherry and cranberry aromas that open in the glass, evolving into red plum and boysenberry steeped with orange peel, bergamot, and earl gray tea. Vibrant tension and a satisfying grip carry through the juicy palate with an intriguing hint of crunchy sea salt. A bright acidity adds freshness to the long, pure finish.

Terroir

Clonal selection: 777, 115, Calera, Pommard, Mt. Eden
Rootstock: 101-14, 420a, rg, 3309
Sites: Various exposures, and soils including Sebastopol Series

Vintage Notes

The ‘22 growing season presented a few challenges—especially down the home stretch—reminding us that adversity often breeds surprising insights and learnings that an otherwise relatively benign path cannot. The ’22 vintage showcases the resilience of diligently farmed vineyards. Therein lies the silver lining.
Winter and early spring brought little rain and mild temperatures across Napa and Sonoma Counties leading to an early bud break, and a strong, well-defined bloom. During the first week of June, a surprise deluge caused moderate berry shatter (i.e., coulure (fr.) a failure of grapes to develop after flowering) in certain vineyards. That, combined with dry soils, kept yields low and berries small, a promising setup for concentrated color and flavors. A temperate summer helped produce uniform ripening and our reliably cool nights, with diurnal dips into the 50s, kept acidity levels high and bright. Harvest commenced on August 22—our earliest harvest on record—followed swiftly by a final heat spell in early September with temperatures peaking at 117°F at some locations. Early harvests tend to be compressed, and the heat accelerated its pace. Despite the travails, however, the wines are deeply flavored, layered, and complex, with superb balance and energy.

Viticulture

Hand-harvested at night, shears only
Harvest dates: August 30-September 23

Vinification

・Hand-sorted while still cold from the field; 12% whole cluster inclusion
・Indigenous yeast fermentation
・5-day cold soak, 17-day maceration
・Gentle punchdowns
・Spontaneous malolactic fermentation in barrel
・Aged 11 months in French oak barrels; 33% new
・Bottled unfined and unfiltered; August 2023