Paul Hobbs Cabernet Sauvignon Coombsville 2023
(Napa Valley, California) - [JS 96] [WS 95, #1 Top Wine for '26] [JD 95] [DM 94] [WA 93] [VM 93]

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Winemaking: 
Varietal composition: 86% cabernet sauvignon, 7% petit verdot, 5% cabernet franc, 3% merlot
Hand-sorted while still cold from the field
Indigenous yeast fermentation
29-day total maceration
Pumpovers and délestage
Spontaneous malolactic fermentation in barrel
Aged 20 months in French oak barrels; 51% new

Tasting Notes:
Exhibiting a deep garnet hue, this wine captivates with a lush bouquet of crushed blackberry, wild sage, fresh cigar box, and a delicate tobacco leaf note. The palate is remarkably balanced with elegant, supple tannins and fresh acidity that wraps around red currant, dark chocolate, and boysenberry alongside subtle notes of dried herbs and vanilla. The seamlessly layered mid-palate provides tension through the long, complex finish.

Growing Season:
If one were obliged to condense the ’23 growing season to a one-word descriptor, that word would be ‘water.’ After several years of persistent drought, our vineyard team radically modified farming practices to handle the vigorous growth stimulated by abundant winter rains. Indeed, years like 2023 remind us why it is important to stay nimble and adaptable. By so doing, despite nature’s overabundant gift of rainfall, our team’s flexibility and skill aided in garnering a standout vintage.

A series of ‘atmospheric rivers’—long narrow bands of water vapor in the atmosphere that move concentrated amounts of moisture from the tropics to the poles—in January and March refilled rivers, lakes, and reservoirs to capacity and replenished aquifers while saturating soils.

Wet and cool conditions through early April delayed bud break by several weeks, and lower than average temperatures coupled with additional rainfall in May further delayed phenological development. Despite these less-than-ideal conditions, fruit set was remarkably strong for all our varietals.

July brought warmer weather and by late month ‘veraison’ started in earnest. However, plummeting temperatures in August ushered an atypically thick and persistent marine layer onshore, wetting canopies and causing a significant increase in berry size and weight. To counteract this phenomenon, and to secure good phenolic concentration in the fruit, we performed additional crop thinning across all vineyards. Harvest began September 20—the latest start in over a decade for Paul Hobbs Winery—was well-paced throughout, and concluded in early November.

In summary, 2023 is notable for its long, slow physiological development cycle, providing the winery with beautifully balanced, nuanced fruit, rendering bright, energetic wines of good structure, length, and elegance.

Ratings & Reviews

96 Points - James Suckling:
"So fresh, balanced, flavorful and vivid, generous in red and black cherry, black currant, spearmint and mineral flavors on a full body. The texture is moderately tannic and rather mild for a cabernet, showing the drinkability and ease of Coombsville wines. Drink now or hold." (Nov 2025)

95 Points, Rank #1 Top 100 Wines of 2026 - Wine Spectator:
"This captures the essence of the vintage wonderfully, with simmering succulence from start to finish that supports alluring açaí, boysenberry and blackberry puree flavors. A cast iron underpinning, along with sparkles of anise, apple wood and ink in the background, combine for impressive range and length. Best from 2027 through 2040. 8,730 cases made." - James Molesworth (Oct 2026)

95 Points - Jeb Dunnuck:
"The appellation 2023 Cabernet Sauvignon Coombsville is smoking good, and it's up there with some of the top values in the vintage. Based on 86% Cabernet Sauvignon, 7% Petit Verdot, and the rest Cabernet Franc and Merlot, it shows a deep purple hue as well as rocking aromatics of blue fruits, scorched earth, graphite, and crushed stone. It's medium to full-bodied and has a pure, layered, graceful mouthfeel, plenty of tannins, and a great finish. It competes with wines at 2-3 times its price and should have an easy two decades of overall longevity. Drink 2025-2045." (Dec 2025)

94 Points - Decanter Magazine: 
"Ultra-ripe on the nose, offering mulberry and kirsch notes layered with heady violets, scorched earth and toasty oak spice. On the palate, it builds with robust tannins, framed by bright, juicy, mouth-watering acidity. The finish carries sagebrush, mint and bay laurel freshness, lending lift and definition to its ripe, concentrated core." - Jonathan Cristaldi (Mar 2026)

93 Points - Wine Advocate:
"Blended from lots that didn't make the cut for inclusion in the single-vineyard wine, the 2023 Cabernet Sauvignon Coombsville is the largest-production Paul Hobbs Cabernet Sauvignon this vintage, totaling 8,730 cases. An assemblage of 85% Cabernet Sauvignon, 7% Petit Verdot, 5% Cabernet Franc and 3% Merlot, it boasts a characteristic crushed stone-volcanic soils scent, a hint of violets and a mix of black cherries, cassis and blueberries. It's medium- to full-bodied and softly dusty in feel, with lovely balance and weight. Despite a price differential, I don't see this bottling as being lesser to Cristina's Signature at all." - Joe Czerwinski (May 2026)

93 Points - Vinous Media:
"The 2023 Cabernet Sauvignon (Coombsville) is stellar. Bold, ample and savory, the 2023 has so much to offer, starting with its picture-perfect rendering of the appellation. Dark red/black fruit, mocha, new leather, espresso and lavender fill out the layers. There's terrific breadth and palate presence here. (Drink 2026-2035)" - Antonio Galloni (Nov 2025)