Folk Machine Wine, Charbono 2020, Suisun Valley, Solano County, North Coast, CA
Typical for the grape, this wine is very dark in color and heavy in the nose, but it doesn’t live up to this expectation. It actually drinks very pretty, almost light. The tannin level is moderate given the way it looks and smells.
COUNTRY: United State of America (USA)
APPELLATION (AVA): Suisun Valley
REGION: North Coast, California
SUBREGION: Solano County
VINEYARDS: 2 acre block at Suisun Creek
VINIFICATION: 20% Whole Clusters or stems were included in the uninoculated fermentation and the wine was aged in all older barrels for 10 months before bottling.
COLOR: Deep mulberry
BODY: Medium (5-6)
PRIMARY AROMAS: Bright red berry, sweet violet, crushed stone, summer raspberry
FLAVOR: Light, moderate tannin, balanced acidity
FORMAT: 750 ml
SERVICE AND SUGGESTION:
Pair this wine with umami-packed dishes such as cured meat, rich sausage, carbonara, soft & mild cheese, mole sauce, morcilla, or your favorite burger.
ABOUT THE PRODUCER: Kenny Likitprakong
“Folk Machine wines are part of the Hobo Wine Co. Kenny Likitprakong believes that the possibility for wine to create community, to be history, to tell a story, and to transcend time and place still enchants, captivates, and inspires. In Kenny’s opinion, the wines that achieve these ethereal qualities are produced by craftsmen/women with an artisan approach to growing grapes and making wine, Vignerons who raise their vines and wines with great thought and patience and understanding and are able to instill their wines with personality and character and a sense of place. And, they should be fun.”
The Folk Machine was created in 2005 to primarily be a home for Pinot Noir, but is now also the main venue for our more esoteric line of wines.
ABOUT THE VINEYARDS:
“Around the Spring of 2013, I got in touch with Brian Babcock in Suisun Valley. He had a small two-acre block of Charbono that was just a few years old after being grafted over from Merlot. I don’t think even he is sure why he chose Charbono, but we are grateful that he did. Turns out to be a great fit for the region. It is slow ripening even with the warm weather and holds acid. What more could we ask for.”