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2011 Paul Hobbs - Cabernet Sauvignon Beckstoffer Dr Crane Vineyard

UNITED STATES / CALIFORNIA / NAPA
  • 91 WA
  • 88 WS
  • 91 IWC
  • Variety
    Cabernet Sauvignon
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SKU: 106211-2011-750-3A
  • Wine Advocate | Rating: 91

    One of my personal favorites, the 2011 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard possesses flinty, wet stone-like characteristics, more rugged tannins and an overall more masculine personality than the Las Piedras. Its concentration is impressive for a 2011, the tannins are ripe, and the wine is beefy and mouthfilling. Although it may lack some of the nuances typical for this site, it is definitely a star of the vintage. It should drink well for 10-15 years. Looking at several 2012 barrel samples reinforces the true greatness of this vintage in Napa Valley. The first-growth Beckstoffer To Kalon Vineyard in the hands of Paul Hobbs can be magical and I had high expectations for the 2012 version.
    Drink Dates: 2013-2028
    Author: Robert Parker
  • International Wine Cellar | Rating: 91

    Opaque ruby. The deeply perfumed nose displays scents of blackberry, blueberry, cracked pepper and Indian spices. Sappy dark berry flavors show both depth and vibrancy, picking up candied licorice and chewing tobacco nuances with air. Turns sweeter on the long, gently tannic finish, which leaves a zesty mineral note behind.
    Author: Josh Raynolds
    Issue: May/June 2014
  • Wine Spectator | Rating: 88

    Starts out strong, offering rich dark berry, spicy mocha, dried herb and currant notes, but ends on the simple side, with balanced, fine-grained tannins. The better of two bottles tasted. Drink now through 2021. 752 cases made.
    Drink Dates: 2014-2021
    Author: James Laube
  • No collector reviews available
  • When Paul Hobbs founded his eponymous winery in 1991, he set out to produce small lot, hand-crafted, vineyard designate wines. He began with just three - one Chardonnay, one Pinot Noir and one Cabernet Sauvignon.

    Over the years, the small family of wines has grown to over a dozen as numerous new and historic vineyards have captured Hobbs' attention since that first vintage. The current wines are the result of years of perseverance, patience and experimentation in Hobbs' continuing adventure with wine. It is his great hope that the fruit-driven, complex wines he makes with his dedicated team will continue to appeal to many people around the globe.

    California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

    Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

    The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.

    Old-World Cabernet Sauvignon is often blended with Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux consistently produce some of the highest-quality Cabernet Sauvignon-based blends.

    New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

    All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety. 

    Collector Data For This Wine

    • 61 bottles owned
    • 19 collectors