Before joining Hahn in 2003, Paul worked in the cellar at Bernardus Winery in Carmel Valley and moved on to Byington Winery in the Santa Cruz Mountains where he was the assistant winemaker. Next he moved to New Zealand where he earned a post-graduate degree–and also learned that as a winemaker in a cool climate, everything has to unfold very precisely in the vineyard.
“I love working with Pinot Noir and Chardonnay,” Paul says. “Both are cool-climate varietals and relatively temperamental. In particular, once you pick Pinot Noir, it’s going to be what it’s going to be. So it’s about what’s happening in the vineyards, how the fruit is brought in and how it’s first processed once it arrives at the winery.”