Hubba Wines
Get the Dirt from Riley Hubbard
“Knowing where your food (and wine) comes from is an important aspect for consumers, especially here in California. I see more people becoming interested in the stories behind their wine; the people, the area, etc. and appreciating small-lot wines made with intention and quality.”
What was your first vintage year?
2016
How many cases do you make per vintage?
250
Do you have a Tasting Room?
Yes, open by appointment at The Paso Underground.
What wine made you want to become a winemaker/start your own winery?
The first time I drank a Guigal Condrieu was an “ah-ha” moment for sure. In terms of making my own wine, working and living at L’Aventure, and drinking those wines, solidified my desire to make wine and live the winemaker lifestyle.
What varietals do you work with? Which varietal/wine is your favorite to make? Why?
Chardonnay, Syrah, Cabernet Sauvignon, Grenache, Carignan, Mourvedre and Zinfandel..I don’t have a favorite, but right now I love experimenting with Chardonnay from different parts of California.
What vineyards do you source from? Why?
I source from vineyards that I think are doing right by the land and not compromising quality for quantity. The 2016 Hubba vintage is from a variety of vineyards up and down California that are either organic, dry farmed or at the very least, sustainable. I am constantly looking at new vineyards and trying out new fruit to learn as much as I can about the terroir and farming techniques that I would one day like to emulate and farm my own estate vineyard with.
What type of oak treatment do you use? Why?
I use mostly neutral oak. Not sure if it’s because of my bank account or because I think I prefer the wine that way...
What do you love about your winemaking region? What makes it different special?
The people. I have met so many dedicated, hard working and all around lovely people here in Paso Robles over the last 10 years that I could not imagine making wine anywhere else.
What’s the story behind your winery name / label?
My last name is Hubbard and my wines are named after the people I love the most, my family.
What's the one thing you wish someone had told you about the wine business before you started your own winery?
The winning lotto numbers.
Most importantly, what's so great about being small? What can you do as a small winemaker, that wouldn't be possible for larger wineries?
I can work with small little vineyards that no one has heard of and make it all by hand (which really helps out in a quality aspect).
How do you view the future in the wine industry for small-lot winemakers?
Knowing where your food (and wine) comes from is an important aspect for consumers, especially here in California. I see more people becoming interested in the stories behind their wine; the people, the area, etc. and appreciating small lot wines made with intention and quality.
If you had to choose another wine region to work in what would it be?
I would choose somewhere I have never been...maybe Margaret River or the Willamette Valley. I know completely opposite, but they both have a draw for me.To learn more about Hubba Wines, please visit their website.