Hobo Wine Co., Aglianico Branham Rockpile Vineyard 2019
This rare Sonoma Aglianico is a medium-bodied savory deep red with notable tannins and meaty elements of dark red fruit, smoke, and white pepper. Only four barrels produced.
COUNTRY: United State of America (USA)
APPELLATION (AVA): Rockpile
REGION: North Coast, California
SUBREGION: Sonoma County
VINEYARD: Branham Rockpile Vineyard
SOIL: Volcanic, rocky
VINIFICATION: French oak for 15 months. 4 barrels produced
COLOR: Medium cool garnet
BODY: Medium (5-6)
TASTE: Dry, savory
PRIMARY AROMAS: White pepper, black cherry, smoke, spiced plum
FLAVOR: Savory game, stewed tomato, mushroom, cocoa, pronounced tannins
FORMAT: 750 ml
SERVICE AND SUGGESTION:
Pair this savory wine with gamey dishes or Texas-style barbecue.
ABOUT THE PRODUCER:
“We began the Hobo Wine Company in 2002. My dad didn’t think it was a very good name for a wine company and many people have shared his sentiment over the years, but it has always felt right to us so we have braved on with it.
Hobo is all Sonoma County. I was raised in Sonoma County and after a lot of searching around have chosen to raise my two daughters here as well.
As a grape growing region, there is so much to explore and experiment with and the many sub AVAs have characters and qualities that make a Sonoma County brand able to evolve and stay exciting. Primarily, we have focussed on Zinfandel and Cabernet Sauvignon, but more recently, we jumped on an opportunity to add old vine Grenache to the Hobo line-up.”
ABOUT THE VINEYARD:
The Branham Rockpile Vineyard is remote and at the outer limits of accessibility. Like the AVA in general, the site is composed of many small blocks characterized by steep slopes, poor soils, and intense wind exposure.
Planted by Gary Branham in 1991, it is the oldest Zinfandel vineyard in the Rockpile AVA. Furthermore, at a base elevation of 1500 it is the highest Zinfandel vineyard in the Rockpile AVA. The vineyard sits above the fog line where it receives direct sunlight in the afternoon, however mornings, evenings, and nights are cold helping to preserve the fruit’s acid.