USA New Arrivals Tasting 2024

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… is as fresh and crisp as snow melt flooding a mountain stream. Prickly boysenberry and smoked salmon aromas blend into flavors like raspberry lemonade laced with black tea. Citrusy acidity meets silky tannins on Pike Road. MICHAEL ALBERTY, wineenthusiast.com

A seductive nose of spiced black and dark red cherries, berry compote and subtle earthy scents of moss lure you in. The nose excites for what's to come. A mesh of flesh and spice is corralled by silty tannins with raspberry licorice accents. There's a velvety richness to the texture which ignites the senses. This captures the cool fruited aspects, spice and ebullient side of premium Oregon pinot at an affordable price point. It tastes and feels luxurious. GABRIELLE POY

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.

Alluring notes of honey and spiced pears mingle with ginger root. This is a wonderfully textured wine with spicy fruit and lilting aromatics; hazelnuts, ginger and pear blossom. Signs off with some pleasing quince-like phenolics on the finish making it a perfect food wine to cut through spicy dishes with attitude. GABRIELLE POY

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Before Eric Nuccio was Evesham Wood, he was Haden Fig. His journey into winemaking began in Washington D.C., where he developed a passion for Oregon Pinot Noir while working at a respected wine retailer there. After gaining experience in wine distribution and formal education in viticulture and oenology, Nuccio and his wife moved to the Willamette Valley in Oregon. There, he apprenticed under Russ Raney, the founder of Evesham Wood Winery going on to work with him each vintage while eventually starting Haden Fig in 2007.

For his pinot gris Eric aims for a classic Alsace styling. This is achieved through thought the use of barrel fermentation in older, large format French oak. Here he is not aiming to add oak flavours or aromas but seeks out the textual elements through micro-oxygenation from time in barrel and some light lees contact. This is a wonderfully textured wine with spicy fruit and lilting aromatics that packs in the flavour and drives with wonderful energy and freshness. In 2022 the grapes are sourced from the Mahonia property and the recently purchased Torres Bros Vineyard.

Sourced from Mahonia and– the recently purchased!–Torres Bros. Vineyard; it’s barrel fermented and aged in neutral French oak. It is akin to the pinot gris imported from Alsace — this is a spiced, textured, and aromatically-driven wine.

Fresh lemons, sliced apples and warm herbs on the nose follow through to a medium body with crisp acidity. Fresh and lively with a straightforward character and a fruity finish. Drink now. JAMES SUCKLING

This features a savory edge to the intensely crisp and fine-pointed flavors of freshly cut green apple and lime. Shows minerally precision on the finish. Drink now through 2024. 2,917 cases made. WINE SPECTATOR