Paul Hobbs Recipe

Harvest and sorting

Harvest approximately 100 kg of fully ripened Chardonnay grapes. Immediately sort fruit to remove underripe, rotten or diseased clusters; keep bunches cool and process within 6–12 hours to preserve aromatics.

Crush and destem

Crush and destem the grapes into a sanitized receiving tank. Collect free-run juice separately if possible; leave skins in contact for brief skin contact (2–6 hours) to enhance texture and phenolic integration depending on stylistic goals.

SO2 addition

Add potassium metabisulfite to achieve ~50 ppm free SO2 in the must to control wild microbes and oxidation. Measure and adjust using a calibrated meter or test kit.

Add pectic enzyme

Add 2 g pectic enzyme to the must, mix thoroughly, and allow to stand for 2–6 hours at 10–15°C to improve juice yield and clarity before pressing.

Nutrient additions

Dissolve yeast nutrient (15 g) and DAP (5 g) in a small amount of warm water and add to the must just prior to inoculation to ensure healthy fermentation kinetics.

Inoculation

Rehydrate the Saccharomyces cerevisiae yeast according to the manufacturer’s instructions and pitch into the must at the recommended rate (about 5 g per 100 kg). Maintain fermentation temperature between 16–20°C for cool, aromatic primary fermentation.

Pressing

After 2–6 hours skin contact (or immediately for a lighter style), press the must gently. Collect press fractions separately; combine free-run and light pressings for base Chardonnay character. Avoid extracting harsh phenolics from heavy press.

Cold settling

Cool the juice to 8–10°C and allow to settle for 12–48 hours. Rack off gross lees into clean fermentation vessels, leaving sediments behind to improve clarity.

Start primary fermentation

Transfer clarified juice to fermentation vessels and allow the inoculated yeast to ferment at 16–20°C. Monitor Brix/SG and temperature daily. Expect fermentation to last 10–20 days, finishing near dryness (0–2 g/L residual sugar).

Malolactic fermentation (optional)

Once alcoholic fermentation is complete and temperature is stable (~18°C), decide on malolactic fermentation for texture and buttery notes. If conducting MLF, inoculate with Oenococcus oeni (1 g) and monitor conversion of malic to lactic acid over 2–8 weeks. Keep hygiene and temperature control to avoid off-flavors.

Oak aging

Transfer wine to 2 medium-toast French oak barrels (or add measured oak chips) for aging. Age on light lees with periodic bâtonnage (stirring) every 1–2 weeks for the first 2–3 months to build mouthfeel and integration. Total barrel aging: 6–10 months depending on desired oak influence.

Monitoring and adjustments

Regularly sample wine for sulfur dioxide, pH, and total acidity. Stabilize acidity if necessary. Maintain free SO2 levels and top up barrels to minimize oxidation.

Final adjustments and stabilization

If desired, add potassium sorbate (1 g) and adjust free SO2 to ~60 ppm prior to bottling to prevent refermentation (only if residual sugar is present). Cold stabilize if needed and fine the wine to achieve desired clarity.

Filtration and bottling

Filter the wine as required to achieve clarity and microbial stability. Sanitize bottles and closures. Fill approximately 120 bottles (750 ml) from 100 kg grapes, cork, and label. Allow bottles to rest upright for 24 hours, then store horizontally at 12–14°C for further bottle integration; allow 3–6 months before release for optimal harmonization.