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  • Hobo Wine Folk Machine, Chenin Blanc 2019, Merritt Island, Clarksburg, CA
  • Hobo Wine Folk Machine, Chenin Blanc 2019, Merritt Island, Clarksburg, CA
  • Hobo Wine Folk Machine, Chenin Blanc 2019, Merritt Island, Clarksburg, CA

Folk Machine, Chenin Blanc 2019, Merritt Island, Clarksburg, CA

Article number: W109
$24.00
Excl. tax

This Chenin Blanc from Hobo Wine’s Folk Machine is lush on the nose and lean on the palate with notes of citrus, mineral, savory, and apple cider.

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Folk Machine, Chenin Blanc 2019, Merritt Island, Clarksburg, CA

This Chenin Blanc from Hobo Wine’s Folk Machine is lush on the nose and lean on the palate with notes of citrus, mineral, savory, and apple cider.

COUNTRY: United State of America (USA)

STATE: CA

APPELLATION (AVA): Clarksburg

REGION: California

SUB-REGION: Merritt Island

VINTAGE: 2019

GRAPES: Chenin Blanc

PRACTICE: Organic,

VINIFICATION: Stainless Steel, Concrete Eggs, Partial Malolactic.

STYLE: Still

COLOR: Pale Lemon

BODY: Light to Medium (3-4)

TASTE: Dry, Crisp, Earthy, Fruity

PRIMARY AROMAS: Lemon, Pear, Light Floral, Mushroom

FLAVOR: Citrus, Mineral, Savory Mushroom, Beeswax, Apple Cider, Moderate Acidity

FORMAT: 750 ml

ALCOHOL: 11.8%

SERVICE AND SUGGESTION: Pair with anything from charcuterie or fruit and cheese to fresh seafood with white sauce and crisp greens.

ABOUT THE PRODUCER: 
“We believe in unforced winemaking. It is our goal to intervene as little as possible, but we understand that winemaking by definition is an intervention on something that doesn’t occur in nature. We believe in letting the vintage and the vineyards guide the process, dictate what is and what is not necessary. We believe in traditional winemaking as a goal, but modern technology within ethical limits as a resource. We want our wines to be balanced, to have a sense of place and time, to tell a story, share a history, and above all else, be delicious.

All of our wines are un-inoculated (fermented without adding commercial yeast) except the Banyan Gewürztraminer. Malolactic fermentations are also spontaneous. We avoid all commercial additives. We primarily use older oak barrels. Only low doses of sulfur are added to the wines and generally as close to bottling as possible to keep the wines alive in the cellar.

Our philosophy is to pay attention to each wine and it’s individual potential. Each wine is respected, considered, and thought about. Any action on the wine needs to be justified. When in doubt, let the wine be.”*

*hobowines.com

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