Year-End Dinner featuring Paul Hobbs Wines
Reservations Closed
| Course | Pairing / Description | Wine |
|---|---|---|
| Hors D’oeuvres |
Smoked Trout & Boursin Canape (Herbed Pita Bread Toast and Fresh Basil Chiffonade)
Crispy Fried Chicken Skewers (Alabama White BBQ Sauce with Roasted Apple-Star Anise Jam)
Viña Cobos is the inspired vision of Paul Hobbs, a pioneer who took on the challenge of crafting world-class wines on a level never before achieved in Argentina. Over the past twenty years, Hobbs and his team at Viña Cobos have dedicated themselves to seek out, study, and develop vineyard sites in the two premier growing regions of Mendoza: Luján de Cuyo and Valle de Uco. Through meticulous vineyard management and minimal intervention in the winemaking process, the wines express the true essence of their terroir with finesse, complexity, and authenticity. The 2017 Felino Chardonnay was only partially oaked (4 months, less than in past years) and malolactic fermentation was 100% arrested. The juice was stored “sur lies” to increase the volume on the palate. This wine is clear yellow in color, with green hues. The nose is fruity, expressing tropical aromas like mango, pineapple, and citrus. On the palate, there are delightful flavors of green apple, peach, and subtle notes of vanilla. There is freshness as well as structure and persistence. This is a clean, serious sharp wine with good freshness and minerality and with very little influence from the oak. This wine received a rating of 89 points from Robert Parker in 2018. |
Paul Hobbs Vina Cobos Felino Chardonnay 2017
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| Soup Course |
Roasted Cauliflower, Crème Fraiche & Havarti Bisque (Lump Crab Meat, Crispy Fried Leeks and Fresh Dill)
Located in the heart of the Sonoma Coast, Crossbarn is Paul Hobbs’s innovative winery dedicated to crafting wines of stunning quality and exceptional value using sustainable vineyard practices and traditional winemaking techniques. The Sonoma Coast American Viticulture Area (AVA) covers over 480,000 acres, with roughly 7,000 acres planted with vines. Temperatures are moderate, with evenings dipping to 40s as a result of the fog off Bodega Bay and day time highs typically in the low 70s. Viticulture is challenging, but the results can be spectacular. The Crossbarn Chardonnay is prepared from hand-harvested fruit, pressed whole cluster, and fermented with natural and selected yeasts. 100% native malolactic fermentation takes place, and the juice is barreled “sur lies” for 5 months, with weekly “batonnage”. The 2016 Crossbarn Chardonnay is bottled unfined and showcases the fresh and lively essence of the Sonoma Coast appellation, offering bright straw yellow with pale green hues. This Chardonnay is rich and creamy, with a mixture of toasty oak, fig apricot and honeydew flavors. Hints of honeysuckle and citrus carry the palate, with a creamy mid palate. The lengthy finish is crisp and clean, uniting vibrant fruit with bracing acidity. This wine received a rating of 90 points from Wine Spectator in 2017. |
Paul Hobbs Crossbarn Chardonnay 2016
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| Pork Course |
Braised Suckling Hog Shanks (Grilled Shallot and Gorgonzola Grits with Charred Pepper and Herb Spiced Romesco with Pinot and Basil Braised Wild Mushrooms and Haricot Verts)
Alto Limay is the collaboration between Paul Hobbs and Familia Schroeder to develop Patagonian Pinot Noir. This frontier winegrowing region, at the southern end of South America, has short, sunny summers and low vigor soils, and is perfectly suited for Pinot Noir. The consistently windy conditions requires poplar tree windbreaks on all sides of each block and leads to very small yields of thick-skinned berries with deep color and rich aromatics that yield expressive and nuanced wines. The constant wind and well-drained soils contribute to the high evaporation rates that keep the yields naturally low. The Limay River brings snowmelt from the Andes, creating the only farming conditions in this otherwise desert environment of Patagonia. The grapes are harvested manually and hand sorted, followed by fermentation with selected enzymes and yeast in open top stainless steel tanks. Malolactic fermentation is 100%. Maceration takes place at low temperature for three days prior to fermentation, and four days post. 30% aged for eight months in new French and American oak barrels (medium and medium plus toasts), 70% in stainless steel tanks to maintain fruit freshness, and bottled without fining. The 2016 Alto Limay Pinot Noir is bright red in color, with fresh red fruit aromas such as strawberries, raspberries and cherries, accented with floral and earthy notes of rose petal and mushroom. It is medium-bodied on the palate, with ripe, silky tannins and fruit and spices that linger on a smooth finish. This wine received a rating of 88 points from Robert Parker in 2017. |
Paul Hobbs Alto Limay Select Pinot Noir 2016
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| Beef Course |
Herb & Garlic Crusted Beef Flank Steak (Creamy Dauphinoise Potatoes, Malbec-Onion Jam and Buttered Asparagus)
A modern day version of the legendary “black wine of Cahors”, this Malbec is plush and powerful. Paul Hobbs and Bertrand Gabriel Vigouroux set out to offer a new interpretation of Malbec of Cahors, melding modernity and tradition. Founded in 2011 by acclaimed Malbec visionary Paul Hobbs and 4th generation Malbec de Cahors producer, Bertrand Gabriel Vigouroux, Crocus wines are a quest to redefine Malbec in its birthplace, combining old world, ancient terroirs with new world vision. Crocus takes its name from the famed Crocus Sativus flower, prized for producing the spice saffron. The Crocus flower has been grown and harvested in the Cahors region since the 14th century. Hand harvested, the juice is fermented in small stainless steel tanks and then transferred to 225L French oak barrels, 50% new, and 50% single use for 18 months. The 2014 Crocus Malbec de Cahors has an intense nose, driven by black cherry and raspberry puree, with a hint of coffee bean, vanilla, and chocolate and spice accents. On the palette, dried herbs, plum, black pepper, dark chocolate and warm blueberry pie. A rich palate with well integrated tannins, this wine expresses intensity, power and elegance, with a long finish of hot stone, olive and herb. This wine received a rating of 91 points from Wine Spectator in 2015. |
Paul Hobbs Crocus Malbec de Cahors 2014
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| Dessert Course |
Dark Chocolate Lava Cake (Rhubarb-Marsala Salted Caramel with Espresso Mousse Caramelized Cocao Nibs and Fresh Blackberries)
Viña Cobos is the inspired vision of Paul Hobbs, a pioneer who took on the challenge of crafting world-class wines on a level never before achieved in Argentina. Over the past twenty years, Hobbs and his team at Viña Cobos have dedicated themselves to seek out, study, and develop vineyard sites in the two premier growing regions of Mendoza: Luján de Cuyo and Valle de Uco. Through meticulous vineyard management and minimal intervention in the winemaking process, the wines express the true essence of their terroir with finesse, complexity, and authenticity. The grapes for this wine are hand-picked and after fermentation, the juice is aged for 18 months in new French (20%) and new American oak (10%) together with second use French oak (70%). The wine is bottled unfiltered and unfined. The color of the 2017 Bramare Cabernet Sauvignon is a deep brilliant red, with a powerful nose that includes cassis, black fruits and floral notes, complimenting the pungent spices. On the palate, ripe dark fruit and spice flavors are supported by firm acidity and tannins. Forest floor notes show, leading to a rich, minerally finish. This wine received a rating of 90 points from Wine Spectator in 2016. |
Paul Hobbs Bramare Cabernet Sauvignon Lujan de Cuyo 2015
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