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Tasting Note
Deep, bright ruby. Red cherry, pomegranate and red apple skin with forest floor and cigar box. Lively and taut, with wild berries and black tea, and damp earth and red fruit on a long finish.
Drink it with: sausage and mushroom pizza, bucatini all'Amatriciana or five-spice braised pork.
The Winemaking
Hand-picked at night, with about 10% whole-cluster and native-yeast fermentation. Ten months on the lees in French barrels and puncheons, bottled unfined.
The Vineyards
Hand-harvested from selected Sonoma Coast vineyards for a wine with tension and subtle complexity.
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
Deep, bright ruby. Red cherry, pomegranate and red apple skin with forest floor and cigar box. Lively and taut, with wild berries and black tea, and damp earth and red fruit on a long finish.
Drink it with: sausage and mushroom pizza, bucatini all'Amatriciana or five-spice braised pork.
The Winemaking
Hand-picked at night, with about 10% whole-cluster and native-yeast fermentation. Ten months on the lees in French barrels and puncheons, bottled unfined.
The Vineyards
Hand-harvested from selected Sonoma Coast vineyards for a wine with tension and subtle complexity.
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