Can you imagine having your father be one of the most famous winemakers in the world? Agustina Hobbs is the daughter of Paul Hobbs, a legendary winemaker in Napa, who taught her that “you have to show up, walk the vineyards, know how your grapes are progressing, get an idea of what kind of wine you want to make”. She took this to heart and has created her first vintage of Cabernet Sauvignon from the famous Napa Valley. “My goal was to honor my father’s legacy by creating my own wine in my winemaking debut,” Hobbs said.
Agustina was born in Healdsburg, Sonoma County, but grew up in Argentina and eventually went to boarding school in Massachusetts. In Agustina’s senior year at Notre Dame University, she was on track to become a doctor when she took a wine appreciation class. “The professor had to ask my dad if it was ok if I took the class. Fortunately, Dad said yes. That class changed everything for me,” Agustina said. After graduating from Cornell University with a degree in Viticulture and Enology, she began her career in sales for an East Coast distributor.
When you have a father with the skill, knowledge, and tenacity as Paul Hobbs, it can be both great and intimidating. “When I made my first blend, I prepared a presentation for him to taste. I was so nervous. He came into the lab, tasted the blend and said ‘yep, that’s good’ and left. What? That’s it?” she said. Learning from her dad, she said “you have to show up and walk the vineyards
Paul Hobbs was a pioneer in the Napa Valley wine region. He started his winery in 1991 with many core values, including
- Sense of Place/Terroir-emphasis on the vineyard’s site, soil, microclimates, block, row of vines. His goal is to let the differences express themselves in the wine.
- Minimal cellar Intervention and Meticulous tending of the vineyards from bud break to harvest
- Avoid anything that might mask or override the natural grape or site expression (for example, indigenous yeasts, low additives, careful winemaking practices).
- Continuous Improvement and Craftsmanship. Paul constantly seeks ways to refine his practices in both viticulture and enology.
According to Agustina’s tasting notes,
“…the wine has layers of fine tannins. The notes of blackberry, thyme, and dark cacao with savory herbal notes that add an intriguing dimension. The finish is long and graceful with a touch of graphite- a hallmark of southern Coombsville’s cool climates and rocky volcanic soils.”
I agree with Agustina’s assessment. I found her wine bright and elegant, and yes, approachable.
