Limited production single vineyard reserve wine crafted from grapes grown at Hobbit Hollow Farm on Skaneateles Lake. The 2019 Paul’s Legacy Pinot Noir begins with notes of dark cherries, blueberries, and cloves on the nose. The cherries continue on the palate along with plums, currants and a hint of salinity on the palate. The finish begins with medium-firm tannins which linger beautifully on the palate.

Enjoy with pan-seared duck breast and roasted root vegetables over a beet puree, braised chicken thighs with olives, lemon and thyme, or a wood fired pizza topped with pancetta, arugula, walnuts pears and a blend of parmesan and fontina cheese

  • Size: .750L

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SKU: 86000063793 Categories: , ,


Hobbit Hollow Vineyard is located on the west side of Skaneateles Lake, directly on the lakeshore. The vineyard’s high altitude and northern location means slightly cooler summer temperatures. This wine is a tribute to the late Paul Wellington, the former Hobbit Hollow vineyard manager who planted the vineyard in 1998, and nurtured the vines in subsequent years. Pinot Noir can only evolve into a beautiful wine with proper care and devotion in the vineyard and Paul was the perfect steward for this grape. While 2012 was Paul’s final vintage, his gentle spirit and peerless commitment continue to speak through the vines and carry forth his legacy in the resulting wines.
Grapes were hand picked into small 30 lb baskets then gently hand-sorted to select only the best possible fruit. The grapes were then fermented in one ton bins, where they were punched down by hand twice per day. Fermentation lasted for 13 days, then grapes were gently basket-pressed then aged in French Oak barrels for nearly 12 months. 125 Cases Produced
The grapes were hand-picked in the early morning hours in small individual picking lugs, then brought to the winery and optically sorted. The optical sorter used cameras to evaluate the color and texture of each berry, and selected only the best possible fruit. The stems were hand-sorted to select those we wished to include in the fermentation. The selected fruit and stems were 50% whole cluster fermented for an average of 14 days, then basket pressed and gently gravity-flow transferred into barrels for 12 months of aging in Francois Freres French oak barrels. The wine was then bottled under the Vino-Lok glass closure to preserve the essence of the wine.
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