Paul Hobbs – CrossBarn Sonoma Coast Pinot Noir 2022 (750ml)

Description

Winemaker Notes

Sourced from cool climate vineyards along the Sonoma Coast, which saw a relatively even growing season, the 2020 Crossbarn Pinot Noir shows deep ruby in the glass with inviting aromas of pomegranate, black cherry, and bay leaf with a touch of violet. On the palate, juicy notes of fresh raspberry compote mingle with tart cranberry and a touch of forest floor, with a hint of salinity that speaks to its coastal origins complementing a lifting acidity and refreshing finish.

Winemaker Notes

Produced using hand-harvested fruit from carefully selected vineyards within the Sonoma Coast appellation, Crossbarn Pinot Noir offers structure and complexity in balance with pure, concentrated fruit. 

Professional Ratings

• 93VinousThe 2021 Pinot Noir (Sonoma Coast) is a huge overachiever. Bright, punchy and super-expressive, the 2021 offers up boisterous red/purplish fruit. Lavender, rose petal, spice and mint are all dialed up in this heady, explosive Pinot. Readers will have a very hard time finding a Pinot with this much quality for the money. All of the fruit is estate. I am not sure I have ever tasted a California Pinot this good for $40 a bottle.
• 92James SucklingThis is so bright and fruity, with vivid cherry, hibiscus and lime. Medium to full body. Tangy. Bitter orange at the end. Drink or hold.
• 91Robert Parker’s Wine AdvocateThe 2021 Pinot Noir is made from 100% estate fruit this year. Bottled under screw cap, it takes a minute or two to reveal cranberry sauce, baked rhubarb, red cherries and mint with touches of mushroom and mossy bark. The light-bodied palate is chalky and refreshing with concentrated, earthy fruit, and it has a satisfying finish that draws you in for another sip.
• 90DecanterA surprising nose of cocoa and mocha waft from the glass, along with hints of cinnamon spice. Silky tannins with a bit of an artificial blackberry and blue berry fruit leather component. It’s an introduction to the brand, but it doesn’t go much deeper than what we’re tasting right now.