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2007

Pinot Noir

Cuvée Agustina
Katherine Lindsay Estate
Russian River Valley

The quintessential portrait of assertiveness and refinement in harmony, this inaugural vintage is all about depth and intensity. On the nose, black cherry, plum and floral notes are layered with undertones of damp earth and minerality. The palate is richly textured, offering intriguing layers of the black fruits, anise and earth that will continue to reveal themselves as the wine ages. Tannins are firm and ripe, with balanced acidity adding to the rich mouthfeel and long finish. Alcohol 14.6%

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95 points Wine Advocate

“Hobbs’ top cuvee which comes from the Calera and Swan clones is the 2007 Pinot Noir Lindsay Estate Cuvee Agustina. Deep ruby/plum-colored, it boasts abundant notes of black cherries, cola, and smoke in its intense, full-bodied personality as well as a layered texture, sweet, velvety tannins, and a rich, concentrated mouthfeel. This is the first Pinot Noir Cuvee Agustina made by Paul Hobbs since 2002. The 2007 should drink well for a decade.”
Robert Parker Jr.

93 points Wine Spectator

“Ripe and complex, plush and full-bodied, this well-structured version shows supple, spicy plum, black cherry and wild berry fruit, picking up a pleasing earthy cola edge on the finish. Drink now through 2013.”
James Laube

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Harvest Date September 28 & October 2

Growing Season The 2007 growing season was preceded by a mild, dry winter. Bud break came early and set a crop of tight clusters of small berries. Summer brought warm, even temperatures through veraison. Several heat spikes in August suggested that crush might begin early but temperatures cooled in early September, allowing ample time for phenolics as well as sugars to reach optimum levels. The result was a slow, steady harvest of exceptional quality, with wines showing great intensity and structure.

Winemaking

• Hand-harvested grapes
• Fermented in small, open-top stainless steel fermentors with indigenous yeasts
• 5-day cold soak, 18 days total maceration
• Hand-punched cap
• Concurrent, spontaneous malolactic fermentation in barrels
• Aged 16 months in French oak barrels; 80% new
• Unblended, unfined and unfiltered; bottled January 2009