Paul Hobbs Cabernet Sauvignon 2018, Nathan Coombs Estate, Coombsville, Napa Valley, California

Named in honor of the founder of Napa, the vineyard is tucked in southeastern Napa Valley at the foot of the Vaca Mountain Range. Known for its volcanic soils and cool climate with its proximity to the San Pablo Bay, it’s planted to all five Bordeaux varieties that feature muscular and structured wines with intense black fruit and mineral profile. Site: 66.8 planted acres with gently sloping terrain offering slopes up to 35 percent. Soil: well-drained cobbled haire (clay mixed, thermic soils) and sobrante loam (soil formed from metamorphic and volcanic igneous rocks). 2018 vintage: 85% cabernet sauvignon, 10% cabernet franc, 5% petit verdot. Winemaking: Hand-sorted while still cold from the field
. Fermented in small, closed-top stainless steel tanks with indigenous yeasts. 5 day cold soak, 30 day total maceration. Gentle pumpovers and délestage. Spontaneous malolactic fermentation in barrel
. Aged 20 months in French oak barrels; 69% new. Unfined and unfiltered; bottled June 2019. Deep ruby with violet highlights and scents of wild blueberry, dried lavender, and mocha. A beautiful entry envelops the palate and features generous layers of red currant, black fig, and subtle notes of fresh sage and leather. Fresh acidity wraps around fine-grained tannins providing tension towards the finish, revealing a crushed rock minerality that confers the region’s inherent rocky soils.