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Williams-Sonoma Wine Paul Hobbs Richard Dinner Chardonnay Williams-Sonoma Wine Paul Hobbs Richard Dinner Chardonnay

2009 Paul Hobbs Richard Dinner Chardonnay

Varietal Region Type
Chardonnay Sonoma Valley Rich Full-Bodied White
Deep, creamy citrus, quince and stone fruit flavors are backed by fresh acidity.
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Paul Hobbs Richard Dinner Chardonnay

Qty
$65.00 / each
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Featured Recipe Pairing
Crisp-Skin Roasted Chicken with Truffle Butter
Crisp-Skin Roasted Chicken with Truffle Butter
Truffles are a wildly aromatic ingredient, with a scent that’s unique and intoxicating. In this recipe, truffle butter is slathered underneath the skin of the chicken before roasting. This has two effects: it helps the skin to become crisp and it infuses the chicken with the heady flavor of truffles.
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Additional Wine Information

Story
Winemaker Paul Hobbs first won fame crafting Opus One at Robert Mondavi. He then helped bring Simi, a Sonoma Cabernet powerhouse, to prominence, before founding his own winery in 1991. Despite his successes--he moonlights as a globe-trotting consultant--Hobbs knows that Mother Nature is the ultimate winemaker and that the best he can do is shepherd the wine from vine to glass. The Richard Dinner Vineyard Chardonnay holds special meaning for Hobbs fans, as it's the wine on which he founded his label. Owned by Carolyn and Patricia Dinner and Joe Votek, the Sonoma Mountain site produces wines as stunning as its vistas. We were able to secure a limited allocation of Hobbs's 2009 bottling.
Sense
The aromas range from lemon to brioche to a hint of butterscotch.
Savor
Deep, creamy citrus, quince and stone fruit flavors are backed by fresh acidity.
Serve
Full-bodied Chardonnays like the Paul Hobbs Richard Dinner Vineyard are best with mild foods that will complement the wine's round body and silky texture. Lobster, salmon or scallops in a rich butter, cream or egg-based sauce will be fantastic, as will similar preparations of poultry.
Serving Instructions
Serve chilled: refrigerate the bottle for 30 minutes before serving.
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