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Paul Hobbs has combined 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 classicist’s concept of place.
Paul earned his BS in Chemistry from the University of Notre Dame in 1975, and MS in Viticulture & Enology from the University of California, Davis in 1978. Shortly thereafter, he became a member of the enology team at Robert Mondavi Winery, and one year later, at the behest of Robert Mondavi himself, Paul was invited to be on the inaugural team of Opus One.
A first trip to Argentina in 1988 marked the beginning of a South American winemaking career that carries on today with his wines from Viña Cobos, and his status as a pioneer who helped launch malbec’s rise to fame. Today, along with a global consulting career, 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 of Argentina, Crocus of Cahors, France, Yacoubian-Hobbs of Armenia, and Alvaredos-Hobbs of Galicia, Spain.
For more than 40 years, Paul Hobbs has navigated producing wines globally, engaging annually in two harvests across seven countries. His passion for viticulture, winemaking and innovation has been widely recognized by the wine media, as well as by the consumer.
He resides in Northern California with his wife and three daughters.
Read more of his journals at www.paulhobbs.com
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Roast Chicken Stuffed with Gruyere, Bread and Sausage
FOR THE STUFFING
2 TBS unsalted butter
2 TBS minced shallots
2 tsp minced, fresh thyme
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1/4 LB bulk pork or chicken sausage
3 oz gruyere cheese cut into 1/4” cubes
3-4 baguette slices cut into 1”x1” cubes
2 tsp chopped, fresh flat-leaf parsley
1 1/2-2 cups low-sodium chicken broth