Paul Hobbs has farming in his blood: One of eleven children, he grew up on a family-run orchard in upstate New York. There, he learned the discipline required of farming by planting, harvesting crops, and selling them at farmers markets before school each morning. These family endeavors, led by his father, were also Paul’s introduction to terroir. After tasting the same apple variety grown in different orchards, the diversity of flavors and textures left an unforgettable impression on Paul—an impression that formed his vineyard-specific approach to winemaking. In 1991, he contacted Napa’s Larry Hyde and Sonoma’s Richard Dinner—both viticultural titans in their own right—about purchasing five tons of Chardonnay, Pinot Noir, and Cabernet Sauvignon. Eventually, those grapes became Paul Hobbs Winery’s debut releases. Today, Paul still works with both vineyards, and understanding their nuances continues to drive our entire team in the pursuit of greatness. Over many years, Paul has become renowned for his ability to identify and cultivate both new and historic vineyards—a skill he attributes to his agrarian upbringing. With every vintage, he deepens his knowledge of the estate vineyards and how they translate to the bottle. Combining an innovative approach with precise attention to detail, Paul continues to lead the farming and winemaking initiatives at Paul Hobbs Winery today.
