A testament to Paul's good fortune to be the father of his daughter Augustina Lindsay, and to have been able to make this barrel selection wine from this vineyard for over 30 years, this wine was first released in 1994, the same year Augustina was born. This golden-colored wine has aromas of white flowers, fresh apricot, and lemon peel. On the palate, it has a clear mineral structure, which gives way to nectarine, white peach, baking spices, and brioche, giving it a long and tense finish. After record rainfall in 2017, 2018 was another rainy winter until the end of February. However, the early spring was dry and sunny, making it ideal for fruit set. The summer temperatures were mild, with no significant long heatwaves, and the yield was sufficient, so that the vines were pruned four times at different times. The mild temperatures continued into the fall, allowing for excellent phenolic ripeness, allowing the fruit to ripen slowly to full maturity. The result was a harvest two weeks later than normal, with fruit that combines elegant structure, vibrant flavors, and naturally balanced acidity. Paul Hobbs began his winemaking career in 1978 at Robert Mondavi Winery in Napa Valley. Over the next 25 years, he honed his skills and expertise at Mondavi, Opus One, Simi Winery in Sonoma County, and as a winemaking consultant in Chile and Argentina. During this time, Paul frequently traveled to the major wine regions of Europe, where he gained additional techniques and ideas. Paul founded Paul Hobbs Winery in California in 1991, Viña Cobos in Argentina in 1999, and Crossburn Winery in California in 2000. Growing up as one of 11 children, Paul's love of vineyards began in 1969, when grapes were first planted on his family's farm in upstate New York. Seeing Paul's dedication to his work, his father immediately made him head of viticulture. Paul first tasted and experienced wines from around the world while attending the University of Notre Dame. This sparked his passion for his lifelong career as a winemaker. In 1975, he enrolled in a Master's in Food Science at UC Davis's Department of Enology. His master's thesis, written on oak barrel aging, attracted considerable attention from the premium wine community. Even today, Paul's knowledge of barrels is unmatched, and it is no exaggeration to say that he is a master of barrel wines. The late Robert Mondavi, who recognized Paul's talent, immediately hired him as a research technician. In 1979, Paul was promoted to winemaker at the winery. In 1981, he was assigned to the winemaking team at Opus One, where he remained for four years. In 1985, Paul joined Sonoma's historic Simi Winery as assistant winemaker. One of his first assignments was to create a new style of Cabernet Sauvignon. By treating the vineyards and the fruit with care and gentleness, he was able to create a richer, more supple wine that caught the attention of critics and consumers alike. In 1989, he became Vice President and Winemaker, which was his first opportunity to lead the winemaking program of a premium California winery. In 1991, together with several partners, he founded Paul Hobbs Winery in Sonoma, specializing in craft wines and single vineyard wines from Napa and Sonoma. The winery, designed by a top architect, was completed in 2003 and surrounds the winery's 14-acre vineyard named "Lindsay", which is planted to Pinot Noir. In 1999, Paul founded Viña Cobos Winery in Mendoza, Argentina. Here, they produce ultra-premium wines from the highly acclaimed Marchioli Vineyards, as well as value-range wines from the Ferino and Bramare, which are easy to drink. In 2000, they launched the Crossburn brand, and now have a winemaking facility in Sonoma, where they teach young winemakers the know-how of winemaking. Paul was named "Winemaker of the year" by the Connoisseurs' Guide to California Wine in December 2000, and "Most important winemaker in California" by The Quarterly Review of Wines in 2004. In 2013, he was named "The Steve Jobs of Wine" by the American economic magazine Forbes. Recently, he has also been cultivating Riesling in the Finger Lakes region of New York, where Paul is from.