Producer Profile

In 1989, Paul Hobbs visited Mendoza for the first time. Driving over the Andes from Chile with his longstanding friend Jorge Catena, brother of the famous Nicolas Catena, he fell in love with the place, the people, but also with the potential to make great wine. He began to work with the Catenas, firstly experimenting with wild ferments for Chardonnay and then with the variety that would become Argentina’s calling card – Malbec. His first 10 barrel vintage of Malbec persuaded not only the Catenas, but also the American press of the potential with this grape. Paul established his own winery, Vina Cobos, in 1998 and, over 20 years later, Paul continues to push viticultural and winemaking boundaries to the max. Concentrating on the Valle de Uco, widely regarded as the highest quality region, Paul is the driving force for some of the most impressive wines in the country.

Viticulture

From vineyard sites in Luján de Cuyo, Maipu and Valle de Uco at altitudes of 3,254 to 3,303 feet above sea level. The diurnal temperature variations, long growing season and altitude give a tremendous purity of fruit. These sites are semi desert and irrigation is an essential.

Winemaking

This Chardonnay was whole cluster pressed and fermented using natural yeasts. Malolactic fermentation takes place in barrel again using native yeasts. Only part of the wine is barrel aged while the remainder of the wine was aged in steel tanks.

Oak Treatment

Time: 4 months; Type: French and American; % oaked: 10; % new oak: None;

Tasting Note

Clear yellow with green hues. The nose is fruity, expressing tropical aromas like mango, pineapple, and citrus. On the palate, there are delightful flavours of green apple, peach, and subtle notes of vanilla. There is freshness as well as structure and persistence.

Food Matching

Certainly big enough for strong flavours and would be perfect with seared or roast shellfish like lobster and scallops or