Made by the legendary winemaker Paul Hobbs this is an amazing example of the Cabernet Sauvignon grape from some of the most prestigious regions in Mendoza.
Paul was from New York where he grew up on a farm and learned the discipline of working the land by planting, harvesting crops and selling them at a nearby farmer’s market before school each morning. He experienced first-hand the effect of terroir on the character of fruit when his father had him taste the same fruits grown in different orchards several miles apart from one another. The diversity of flavours and textures made an impression on him and would later influence his approach to winemaking. He initially studied chemistry but was then persuaded by his father to go to California to immerse himself in the wine industry. Here he was hired by Mondavi and worked for some of California’s leading wineries. 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 winemaker Nicolas Catena, he fell in love with the place, the people, but also with the potential to make great wine.
Paul established his own winery, Vina Cobos in 1999 and 20 years later Paul continues to make wines that are authentic expressions of the terroir from which they come. In an exploration of the different terroirs across Mendoza Paul looks for the most distinguished regions in Luján de Cuyo and Valle de Uco to produce wines that uniquely express their origins. The winery’s elegant and balanced wines are a result of meticulous vineyard farming and utmost respect for terroir.
Paul’s passion and talent shines through in this wine with grapes sourced from vineyards at an altitude between 2,306 and 3,927 feet above sea level and a semi-desert climate. The vines struggle here, they ripen slowly and yields are low but this is what makes for amazing wines.
This Cabernet Sauvignon has structure and backbone yet is unbelievable luscious with velvety fruit. It is deep ruby red in colour with aromas of forest fruits and spicy notes. The blackberry and black cherry on the palate are round and concentrated, supported by firm tannins that indicate maturity and balance.
Try with ribeye steak with red wine jus or lamb with rosemary and garlic