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It began on an orchard in upstate New York. Growing up on the family farm, Paul Hobbs learned the discipline of working the land by planting, harvesting crops, and selling them at nearby farmer’s markets before school each morning. He experienced first-hand the influence of terroir on the character of fruit, when his father had him taste the same variety grown in different orchards several miles apart from one another. The diversity of flavors and textures made an impression on him and would later influence his approach to winemaking. One of eleven children, Paul helped his father achieve a lifelong desire to transform some of the farm’s acreage from apples, nuts and peaches to wine grapes.
Regarded as an international visionary for his accomplishments in the vineyard and winery, Paul Hobbs combines his childhood roots on the family farm with an innovative scientific approach to refine the art of winemaking. He is recognized across the globe for breaking with tradition and forging new paths in the pursuit of excellence; both in stewardship of the land, and the crafting of wines that represent the purist concept of place.
Today, Paul is the owner and winemaker for Sebastopol, California based wineries, Paul Hobbs Winery and Crossbarn; Hillick & Hobbs in the Finger Lakes, New York; as well as his international partnerships, Viña Cobos (Mendoza, Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Armenia) and Alvaredos-Hobbs (Galicia, Spain).
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