winery

Paul Hobbs Winery

Sonoma County, United States

Philosophy

Native yeast fermentation in French oak, bottled unfined and unfiltered. Meticulous vineyard management combined with minimalist cellar intervention reveals terroir with surgical precision—single-vineyard bottlings that transmit place over extraction.

Reputation

Paul Hobbs established his winery in 1991 after pioneering roles at Opus One and consultation across California's finest vineyards. The Katherine Lindsay Estate in Sebastopol, purchased in 1998 and named for his great-grandmother, became the home of his Howard Backen–designed gravity-flow winery, completed in 2003. This Sonoma establishment embodies his vision of stewarding historic and new vineyard sites to terroir-driven excellence.

AllocationPaul Hobbs operates multiple wineries globally (Viña Cobos Argentina, Crocus France, Yacoubian-Hobbs Armenia, Alvaredos-Hobbs Spain, Hillick & Hobbs New York); entry focuses on Paul Hobbs Winery (California flagship). Acreage estimate ~130 hectares (~320 acres) based on podcast interview stating 'about 320 acres all together between Napa and Sonoma counties.' Production ~15,000 cases/year for Paul Hobbs label per Prince of Pinot (2024 data). Sustainable farming practices confirmed via Napa Green certification for Nathan Coombs Estate; no global organic or biodynamic certifications found in sources. Winebow is confirmed primary U.S. distributor across multiple markets. Katherine Lindsay Estate named for great-grandmother (not father, per official sources). Minimal-intervention, native yeast, unfined/unfiltered approach confirmed across all sources. | Importer overflow captured (importer_us): 'Winebow (distributed across 11 U.S. markets)'

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