Paul Hobbs 2012 Stagecoach Vineyard Cabernet Sauvignon (94AG 92RP)

Paul Hobbs 2012 Stagecoach Vineyard Cabernet Sauvignon (94AG 92RP)

  • Size: 750ml
  • Item Code: WN15111002
  • Vintage: 2012
$215.00
The 2012 Cabernet Sauvignon Stagecoach Vineyard is dark, powerful and beguiling. Some of the more distinctly mineral, savory notes typical of this site lid in the background, yet there is plenty of underlying tannin to carry the fruit. This rich, explosive Cabernet needs time, but there is plenty to look forward to. Intense chalky/mineral notes frame the ample, saline finish with tons of Atlas Peak personality. Paul Hobbs and his long-time winemaker Megan Baccitich have turned out a spectacular set of 2012s and 2013s. As always, the Hobbs Cabernets are dark, intense and powerful in style, with considerable textural richness and opulence. In both 2012 and 2013 the wines seem more marked by their site specific qualities rather than the respective vintages. In my view, the most unique wines in the range are Stagecoach, Las Piedras, To-Kalon and Nathan Coombs, Hobbs’ newly acquired estate vineyard in Coombsville. “ – 94 Points Antonio Galloni

“The other vineyard Paul Hobbs has worked with for a long time is the Stagecoach Vineyard, a large site. The 2012 Cabernet Sauvignon Stagecoach Vineyard is ruggedly constructed, with rustic tannins and earthiness, but Paul Hobbs’s brilliant touch in extracting beautiful blue and black fruits from Cabernet is well-displayed in this full-bodied age-worthy and tannic wine that should drink well for 15 or more years. From one of Northern California’s most accomplished and respected wine consultants and producers, the 2012s and 2013s will create high expectations, and readers are unlikely to be disappointed by Paul Hobbs and his team.” (RP)

Ratings and Awards

  • 92 Wine Advocate

Robert Parker recommends this wine.

“From one of Northern California’s most accomplished and respected wine consultants and producers, the 2012s and 2013s will create high expectations, and readers are unlikely to be disappointed by Paul Hobbs and his team.”

Robert Parker

Cabernet Sauvignon

Cabernet Sauvignon makes the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. It is the most widely planted and significant among the five dominant varieties in the Medoc district of France’s Bordeaux region, as well as the most successful red wine produced in California. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide. The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County’s Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples. Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine.