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Tasting Note
Pale gold, with white peach, honeydew, lime zest and jasmine. Nectarine and orange blossom on the palate, a hint of sea spray, a soft, rounded middle and a mineral line through a long, crisp finish.
Drink it with: seared scallops, lobster or roast shellfish.
The Winemaking
Picked by hand at night, then fermented and aged on its lees entirely in stainless steel. Bottled unfined. No oak.
The Vineyards
Hand-harvested from sustainably farmed vineyards across the Sonoma Coast, chosen for freshness and minerality alongside concentrated fruit.
The Producer
Paul Hobbs grew up on a farm on the US East Coast and trained in medicine before turning to wine, studying at UC Davis. That scientific precision runs through his wines, and he was an early champion of low-intervention winemaking. Crossbarn is his range from top Sonoma Coast and Napa vineyards.
The Details
Tasting Note
Pale gold, with white peach, honeydew, lime zest and jasmine. Nectarine and orange blossom on the palate, a hint of sea spray, a soft, rounded middle and a mineral line through a long, crisp finish.
Drink it with: seared scallops, lobster or roast shellfish.
The Winemaking
Picked by hand at night, then fermented and aged on its lees entirely in stainless steel. Bottled unfined. No oak.
The Vineyards
Hand-harvested from sustainably farmed vineyards across the Sonoma Coast, chosen for freshness and minerality alongside concentrated fruit.
The Producer
Paul Hobbs grew up on a farm on the US East Coast and trained in medicine before turning to wine, studying at UC Davis. That scientific precision runs through his wines, and he was an early champion of low-intervention winemaking. Crossbarn is his range from top Sonoma Coast and Napa vineyards.
The Details