World renowned wine maker, Paul Hobbs, visited Authentic Wine & Spirits Merchants offices to discuss the inner working details of his winemaking process. Mr. Hobbs featured focused in on the Felino, Bramare and Cobos tiers, discussing the similarities and differences in the winemaking process and how the end results are reached. Mr. Hobbs has an extensive background in Biology and he takes his knowledge and applies it to his winemaking process, which involves a scientific approach to breaking down all the components of how wine is made and understanding the natural mechanics of the enzymes released during the fermentation process. Paul Hobb’s winemaking style focus’ on eliminating as many additives as possible and utilizing all the natural processes to create unfiltered and low sulphite wines in order to maximize the authentic natural taste of wine.
Meticulous vineyard management followed by minimally-invasive winemaking techniques allows us to produce wines that express their vineyard origins with finesse, complexity and authenticity.
More about Mr. Hobbs
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. 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 prospector to truffle-hunting dog. First hired by Robert Mondavi for his expertise in oak aging, he then joined the Opus One team before moving on to Simi Winery.
Written by Nick Boariu
Visit Paul Hobbs’ Website