I'm one of the few winemakers making single-vineyard wines. It's a challenge. In my case, obviously, an irresistible challenge. It exemplifies everything that attracted me to winemaking in the first place. I love to take the grapes from a particular site and let them show me different possibilities in the varietal, to make a wine in which the subtleties of the individual vineyard come through - a wine, you might say, with both a first and last name. I not only do not add other wines, I don't add yeast. Each wine is fermented with the natural range of native yeasts found in the vineyard. Since I can't fall back on blending different wines, it puts the onus squarely on myself to make each vineyard sing year after year. It's a solo performance - no hiding the baritones in the choir. I don't pile on the oak and malolactic fermentation. I don't make huge butterbombs. Instead, it's a careful balance - in which high notes sparkle but nothing is overdone and nothing is lost - that gives my wines a definite family resemblance. Visit the Paul Hobbs website.