Robert Parker, 92 pts
"The white 2018 Alvaredos-Hobbs Blanco, the first wine ever produced here, was produced with Godello from different vineyards, at different altitudes, orientations and ages, mostly on slate soils. The full clusters were pressed, and the must fermented in oak foudres with native yeasts. The wine didn't go through malolactic, but had bâtonnage (stirring of the lees) every 15 to 21 days. The wine matured in foudre for 10 months, but a fraction of the volume was kept in stainless steel. It has a varietal profile—after all, the label features the grape name and not the zone—and a balsamic nose with notes of white fruit and flowers with some herbs thrown in. It has integrated oak, and it is clean, fine and elegant, nicely crafted. Godello is more powerful and has less acidity than Alvariño, and the wines can be fuller and perhaps more austere. The wine develops nicely in the glass, with the aromatics becoming more complex, with honeyed undertones, aromas of dried apricots and a lanolin-like waxy note, with subtle minerality on the palate."
Wine Spectator, 93 pts
"A broad and alluring white, marked with layers of aromatic white blossom, honeyed peach, ginger and lychee. Shows finesse, with spice, chamomile and tangerine flavors melding together on the finish. Drink now through 2023. 770 cases made, 525 cases imported. "
James Suckling, 92 pts
"A white with dried-pear and nougat aromas and flavors and just a hint of coconut. It’s medium-bodied with a fresh, steely finish. Refined and tight. New wine from California’s Paul Hobbs in Riberia Sacra. Drink now. "
At the intersection of two great ancient worlds – the wine region of Ribeira Sacra and the storied Camino de Santiago – rests Alvaredos-Hobbs. Internationally-renowned winemaker Paul Hobbs and Galician viticultor Antonio Lopez Fernández craft wines from the region’s indigenous grapes sourced from vineyards growing on steep, hillside vineyards overlooking the Rio Sil.
The winery was constructed by joining four existing stone houses, which allowed the building to maintain its original exterior architecture while transforming the interior into a modern winery.
A mix of old architecture and materials was blended with new sustainable building techniques, including natural cork insulation, thermal insulated glass, and energy efficient lighting. Original chestnut beams and stones from Antonio’s grandfather’s original bodega were also integrated into the building.