Best Free Wine Tasting - Table Wine - Asheville

2013 Crossbarn Rosé of Pinot Noir

SOLD OUT! Paul Hobbs was described by Forbes Magazine as the “Steve Jobs of Wine.” He’s a quality freak and has been named “Wine Personality of the Year” by Robert Parker’s Wine Advocate an unprecedented two times.

Paul was first hired by Robert Mondavi for his expertise in oak aging before enjoying stints as winemaker/consultant at Simi and Opus One. These days, he’s busy running Paul Hobbs and Crossbarn Wineries in California and Vina Cobos in Argentina. He’s one of the top wine consultants in the trade, helping wineries and winemakers all over the world make better wines.

2013 Crossbarn Rosé of Pinot Noir

Lovely dry rose from one of our country's top winemakers!


Hobbs’ Crossbarn Winery is based in Sebastapol, in the heart of Sonoma County, and its formation was inspired by Paul’s desire to use high quality grapes from friends and neighbors in Napa and Sonoma. Paul is a pretty connected guy when it comes to sourcing fruit from top sites. His many years of working with top producers and vineyard owners have granted him access to high quality fruit from all over the Golden State, and it’s this fruit that goes into his Rosé of Pinot Noir.

The 2013 Crossbarn Rosé of Pinot Noir is produced using hand harvested fruit from carefully selected, cool climate vineyards throughout the Sonoma Coast AVA. The wine is fermented mainly in stainless steel (80%) to preserve freshness and fruit expression, but 20% of the juice is fermented in neutral oak to provide a creamy roundness to the wine. It pours a lovely, light, salmon-pinkish color reminiscent of the dry rosés produced in France’s Provence region. The nose is gorgeous, a mix of bright, tart and tangy citrus, strawberry, peach and rose hips. The palate is a continuation of the bouquet, balancing bright and tangy grapefruit, lemon and lime with creamy strawberry, watermelon and a touch of mineral richness.

As with all great pink and white wines, don’t drink this one ice cold; let it get a little temperature under it and the aromas and flavors will pop. Ideally, you’ll drink this one on your back porch before the cooler temperatures of autumn set in, but you might want to save a couple bottles to serve with Thanksgiving dinner. 

Josh Spurling
Owner, Operator, Wine Monger
Table Wine Asheville