Hobo Wine Camp January Sale

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

The 2022 is 45% Cabernet Sauvignon from the Lolonis Vineyard (certified organic) in Redwood Valley, 20% Cabernet Sauvignon from Campovida in Hopland (certified organic), 14% Cabernet Sauvignon from the Martorana Vineyard in Dry Creek Valley (certified organic), 8% Cabernet Sauvignon from the Shamwary Vineyard in Sonoma Valley (certified organic), 5% Cabernet Sauvignon from the Prior Vineyard in Sonoma Valley (certified organic), 4% Merlot from the Gibson Vineyard in Hopland (certified organic), and 4% Merlot and Cabernet Sauvignon from the Morrison Vineyard in Sonoma Valley (certified organic).  All lots were fermented in stainless steel with a minimal 1-2 punchdowns or pumpovers per day and aged in neutral French oak barrels.

The grapes for this wine come about 82% from our own block in Mitch Patin’s Lloyd Vineyard on West Soda Rock Road planted in 1998 towards the southern end of Alexander Valley on the banks of the Russian River. 11% comes from the Larrick Vineyard that we farm, and the remaining 7% is Malbec from J. Rickard in Cloverdale.

As always, this wine was produced more like a Pinot more than a Cab. Fermented in open-tops with native yeasts, punched down by hand, and racked to barrels before being aged in 2nd fill French oak barrels for 15 months.

This is the second vintage that Grenache has dominated the P&L blend. The 2022 is a blend of Grenache from Mangels Ranch in Suisun Valley, Cedar Lane in Arroyo Seco, and Waddington Ranch in Mendocino, Carignane from Lolonis, Maria Martinson, and Castañon all in Mendocino, and Syrah from Vecino in Potter Valley. There is a good amount of whole cluster and carbonic maceration through the lots keeping everything fresh and fun. As always, the blend was made immediately after harvest and the wine was aged in a combination of French oak foudres and stainless steel tanks.

Oh yum! This is such a joy to drink. A cracking drop here from the legend that is Kenny likitprakong of Hobo. He was telling us that this was his house wine. The one that he has cases of to rip the corks off when mates come round, the BBQ fires up and a long warm weekend is about a kick off and we can see why. This is hard to put down once it's in your glass.

It's all about the red fruits here with fresh picked red cherry and raspberry all vying for position at the front of the pack. Some pretty violet notes swirl around and as this opens up some savoury whole black peppercorn and foresty bits make themselves heard. Its lithe and fresh bursting onto the palate with that core of red berry fruit. Clean and pure just sizzling with energy. A joy to drink and would happily take a brief chill if you were so inclined.

Hobo Wine Camp is the brainchild of Kenny Likitprakong created in 2011 with the idea to showcase the quality and diversity of Sonoma’s wine scene. Working closely with top growers often from lesser-known vineyards he produces some of the most approachable, accessible and in terms of California, stupidly affordable wine. A self-confessed surf bum, and avid skateboarder he studied winemaking at UC Davis (mainly for the surfing) and later cut his teeth working and traveling from place to place, winery to winery throughout Sonoma and abroad –  the ‘Hobo’ moniker was born.

The 2022 is 42% Tocai Friulano from Mendocino, 18% Riesling from Arroyo Seco, 17% Verdelho from Suisun Valley, 15% Albariño from Borden Ranch, and 8% Sauvignon Blanc from Potter Valley.

What a blend. This has it all too, some pretty white florals to start that gently dissapate to reveal nashi pear, mandarin, citrus peel and some light tropical hints of guava and goosberry but ever so lightly and in perfect harmony. Mid-weight feel here with pleny of zippy freshness from the riesling but stacked with a melange of citrus and tree fruits. A little textural, a little plush and a whole lot of flavour.

The skins bring in a savoriness and pseudo minerality as well as a texture and mouthfeel that is unique, but also fun and food friendly. The lack of so2 During aging lets The wine work itself out naturally, usually oxidizing a bit, but ultimately reaching a balance of acid and phenolic composition that suits itself.