From Hobo Wines
"Parts & Labor"
It is a simple mission.
The ideas and preferences about wine are always
changing, but at Hobo Wine Co. the core and root of what excites
them is a constant. The possibility for wine to create community, to
be history, to tell a story, and to transcend time and place is what
enchants, captivates, and inspires!
Wines that achieve these ethereal qualities are
produced by craftsmen/women with an artisan approach to growing
grapes and making wines. They are Vignerons who raise their vines
and wines with great thought and patience and understanding. And
they are able to instill their wines with personality and character
and a sense of place.
Though techniques vary somewhat from wine to
wine, vineyard to vineyard, and vintage to vintage, the basic
approach is consistent. Hobo believes in unforced wines... in making
the best wine possible.
But there are lines they are not willing to
cross. They believe in minimal processing as a goal, but modern
winemaking as an option. Stylistically, they strive for balance
above all else, but varietal and geographical distinction are also
While Hobo founder Kenny Likitprakong has no
vineyards of his own, environmental sensitivity is important to him.
He establishes relationships with likeminded growers in many areas
of California, and sources his fruit - much of it organic, all of it
responsibly farmed - from them. He then ships it to his winery in
He says that for a long time he has been wanting
to produce a red wine that would fit into the idea of what the
California version of a French bistro wine might be - light on its
feet, great with food, fun and easy to drink, and almost above all
We believe he may have achieved that goal
with a new wine released under his "Folk Machine" line of wines.
Hobo Wines actually produces five distinct labels. This line was
created in 2005 primarily as a home for his Pinot Noir stylings, but
over the years it has become the main venue for his more esoteric
line of wines.
It's the perfect place for his
& Labor" Red Blend - $16.99: As the
name implies, this wine seems almost simplistic in the makeup of its
basic "parts", while the artisan "labor" shows through in its single
greatest attribute - balance!
This premier vintage is a wonderful blend of
Rhône varietals, all from in Mendocino County. It is made of 35%
Carignane from 100 year old organically farmed vines planted in
Redwood Valley, 20% Grenache from McDowell Valley, and 45% Syrah
from the biodynamically farmed Vecino Vineyard in Potter
Carignane is a grape with high acid and tannins,
and offers some wonderfully vinous and vegetal aromas, particularly
when from these older vines. Although it is not the dominant
component of this wine, it does form the backbone, setting the
structural framework with lots of plum and blackberry
Add to this frame just the right amount of spicy
Grenache to lighten the mood and tame those tannins a bit. The
sweetness of this grape also works to rein in some of the earthier
aspects of the Carignane while adding a touch of strawberry and
black cherry that further adds complexity to the
Then tying it all together, the amazing ability
of Syrah to add a sense of place, depth and beauty is brought to
bear as the majority "part" of the overall blend. While adding body
and softening the tannins just another touch, it brings a peppery
spice goodness that entwines the other parts in a ballet of
impeccable balance between acids, tannins, tastes and
In tasting this wine for the first time, I was
struck by how delicate it is, and was then amazed by the way the
various parts unveil themselves, as if slowly stripping away layer
after layer of flavor - first the red fruits...
strawberry, raspberry, cherry... followed by darker currant,
plum and blackberries, while the spice notes remain as the constant
thread connecting one layer to the next.
It was lighter than I expected from the deep
color, and quite lively, kept alert by bright acids, and yet the
structure was undeniable with tannins that, though present, were not
at all astringent or overbearing.
A subtle earthy, leathery backnote was the intro
to a medium length finish that certainly left me smiling! It's hard
to believe all of this is going on in a California Rhône style blend
for under $20!
The sad part of this tale is that, as is the case
with most of Hobo's wines, production was extremely limited. Only
900 cases were produced, and word on this one has gotten out
Elizabeth is trying to lay in as much as she can
get her hands on because quite simply stated, Kenny hit a home run
on this one! We don't expect it to last very long, and
we're going to miss this one when it's gone!
So we'd like to suggest that you give it a try,
and once you confirm for yourself what we already know, set a few
bottles aside to share with special friends and for special
Fastest Growing Bloody Mary Mix!
The Fat and Juicy brand was born of bandmates Joe
Good and John Glenn's desire to have an extra high grade Bloody Mary
with true homemade taste.
Admittedly it was the "morning after the night
before", and they were seeking a little "hair of the dog that bit
These two friends collaborated on what would
become the most awesome combination of ingredients to ever chase a
The first ingredient also provided the name...
some "Fat and Juicy" tomatoes. Then they added mix of roasted
vegetable purees, some fresh horseradish, celery, garlic, and a
signature hint of sultry smoky heat. Add a little vodka, and before
long, they were ready to pick up their guitars and jam!
It was too good to keep to themselves, and since
friends don't let friends drink bad Bloody Marys, they just had to
Eventually they were making so many one-gallon
jugs for friends each weekend that they decided it was time for "Fat
and Juicy" to make it onto store shelves.
That's how it all started for this former
software company executive and attorney. Oh they still play music
together, but now they focus full throttle on Fat and Juicy!
They even added a Margarita Mix to the lineup
using key limes and a hint of fresh orange and tamarind! It too is
Whether your preference is vine-ripened boldness
or sun-soaked awesome, "Fat and Juicy" has you covered, and Wine
World has them in stock, priced at just $6.99 for the 32 oz bottle!
Pick some up on your next visit.
Only at Wine World!
Now that you're ready for a Bloody Mary, may we
suggest a new vodka to go with the mix?
From the world's highest distillery, in the heart
of Colorado's ski country, we proudly present Breckenridge
Warning! This one isn't just another boring
neutral Vodka. At 9600 feet, the minerality of the Colorado snowmelt
water that is used for proofing the spirit defines one of the
world's only Vodka terroirs!
This Vodka is bursting with flavor! Made from
100% Midwest sweet corn and run through Breckenridge's 700 gallon
copper pot still five times for purity, the 194 proof spirit that
emerges can stand on its own!
It is then filtered through coconut shell
charcoal to remove any fusil oils that may have formed during the
distillation process, and then it is introduced to that
The water adds its own character
while taking the Vodka to a smooth and
consistent 80 proof, ready to be mixed with your Fat and Juicy
cocktail mix, blended into your favorite cocktail, or sipped neatly
from a frozen shot glass!
The first thing you will notice, especially when
tasted on its own, is a woodsy, herbaceous forest note that comes
across with a bit of sweetness and perhaps a vague hint of
wintergreen. While most Vodkas are plain and bland on the palate,
this one seems to deliver something extra... a surprising bit of
The folks at Breckenridge Distilling say they
used to mine gold from these mountains, but now they just win it!
Well this Vodka was a winner at both the International Wine and
Spirits, and World Spirits Competitions!
Pick up your Breckenridge Vodka at Wine World
today! It's priced at just $18.99/750 ml, and $28.99 for the 1.75
The water really does make a
New from Scotland
Monkey Shoulder "Batch 27" Triple Malt Scotch
What is "Monkey Shoulder"?
Introducing the world's first "Triple Malt"
Created by Speyside legends William Grant &
Sons, Monkey Shoulder was the brainchild of legendary Malt Master
He had the notion that if Single Malts are good,
three malts, especially if they're the right
three, could be even better! He decided to try!
To accomplish his goal, he combined single malts
from the head company's three Dufftown distilleries which
- William Grant's powerhouse
- the malty, honeyed whisky from Balvenie; and
- Kininvie - a lesser-known distillery which is
almost never released as a single malt in its own
Each of the chosen malts mature in first-fill
former bourbon casks that have been reworked to impart a smooth and
mellow oaken vanilla flavor as the whisky rests for specific periods
Then they are blended together in a small
marrying tun where they get acquainted with one another for anything
from three to six months before bottling.
That's what Monkey Shoulder is!
No, what is
Well it's absolutely delicious! It's smooth and
rich... a blend of three distinct 100% malt Speyside Scotch
whiskies, distilled, matured and bottled in Dufftown,
The three individual malts play very well
together, offering zesty orange aromas that are complemented by
mellow vanilla, honey and spiced oak notes.
Its flavors really showcase that
spicy vanilla taste on a very malty palate that turns creamy
and juicy with butterscotch and honeyed apricot notes. It has a
super smooth medium length finish that offers a subtle reminder
of orange and spice as it closes.
It's pretty damned good is what it is, especially
for just $32.99!
No, I mean what is "Monkey
Oh, "Monkey Shoulder"! I thought you were
asking about Monkey Shoulder...
"Monkey Shoulder" is the term that the old-time
maltsters used to describe the workers at the end of a long shift!
It's hard work gently turning shovelful after
shovelful of malted barley as it dries.
When the whistle finally blew and they handed
their shovel off to the next shift, sometimes those powerful arms
would be so tired they would hang down a bit like a monkey's, so
they nicknamed it "monkey shoulder".
Of course that was in the old days, and working
conditions have improved a lot since then, so even though these
particular Dufftown distilleries still make their malt by those same
time honored traditions, this condition is hardly ever seen any
They just named the whisky "Monkey Shoulder" as a
sort of a tribute to those old time malt men! They even put 3
monkeys on the shoulder of the bottle, one for each of the
distilleries, to further deepen the tribute.
So what do you say? Are you ready to give
Monkey Shoulder "Batch 27" Triple Malt Scotch Whisky a
We hope so, because we've got it sitting on the
shelf just waiting for you at Wine World today!
Tasting a dram at the end of your long, hard day
is the perfect way to relieve your own version of "Monkey
Shoulder", whatever it may be!
In from Oregon!
The Willamette Valley lies along Oregon's western
edge running from Eugene northward to Portland, and it is a magical
area for Nature's most finicky grapes.
Millions of years in the making, it was formed by
a combination of ancient underwater volcanoes and shifting tectonic
plates that pushed the Oregon coastal mountains from the ocean's
depths, nestling the valley between the Cascade Range 35 miles to
the east and the Calapooya Mountains to the south.
Blend in a couple of massive floods during
the Ice Age, and you can begin to appreciate how the alluvial mix of
volcanic and sedimentary soils magically settled in this bowl making
it an extremely fertile region for agriculture.
Newberg, Oregon lies at the northwestern end
of the valley, not far from where the Willamette River joins the
Columbia. This area represents one of the few places with the
precise combination of soil, elevation, temperature, and
micro-climate necessary to create something extraordinary from two
of the most site specific grapes in all of winemaking - Pinot Noir
These grapes thrive in only a few select
corners of the world as their thin skins demand a cool climate.
Perhaps this helps their uncanny ability to reflect the complex and
distinctive soils in which they're grown.
The cooler weather also predicates the need for
an extended hang-time to reach full ripeness, making each harvest a
dangerous dance with Mother Nature!
These are two of Her most quixotic,
frustrating, noble, beguiling, alluring, pleasing, temperamental and
downright excellent-when-done-right varieties, so the pursuit of
great wine made from them is not for the uninitiated, nor those
unwilling to take a chance.
This region of Oregon attracts those who will
risk failure in order to produce something truly great, and it is
precisely here that James and Andrea Frey chose to establish their
winery and chase their dream!
In 2003, they, along with their two young
children Tristan and Tatum, visited a 52-acre tract of wilderness
along the foothills of the coast range, and knew this was it! After
2 years of clearing and preparing the property, they planted 18
acres of Pinot Noir and 4 of Riesling in what would be the first of
3 estate vineyards, and the beginning of Trisaetum.
Two years later, they purchased another
property - 28 acres in the heart of the Ribbon Ridge AVA - and
planted it to 6 different clones of Pinot Noir and 2 of Riesling.
They also built a brand new 13,000 square foot gravity fed winery of
their dreams! This would be the nerve center where it would
all come together.
They later added the smaller Wichmann Dundee
vineyard in the Dundee Hills AVA - three separate vineyards with
three distinct soil compositions, all planted to the perfect grapes
to express their unique character!
In a relatively short span of time, the Frey
family has consistently produced wines that garner accolades from
around the world, and routinely rack up "Wine Enthusiast"
scores in the low-to-mid 90's.
What they do with Pinot Noir is so special,
Maison Louis Jadot even purchased a 20-acre vineyard adjacent to
Trisaetum with plans to work with them on the first wine they would
ever produce outside of Burgundy, France!
That's called "Respect"!
And with respect to the wines we are
highlighting this week, we'd like to tell you about the pair we have
just put on our shelves for you from Trisaetum:
Trisaetum Willamette Valley Riesling - $19.99: This
off-dry Riesling is made from a combination of fruit from all three
estate vineyards. All are sustainably and dry-farmed utilizing both
organic and bio-dynamic practices for quality. The fruit was allowed
to hang until mid-October to allow full ripeness for an opulent
The wine has a slight residual sweetness defined
by crisp apple and pear flavors. On the nose there are subtle aromas
of dried flowers and citrus blossom, while the palate offers crisp
apple and juicy pear flavors, and wildflower honey notes that are
balanced by natural acidity. This wine is ultimately about balance,
as the sweetness and acidity are in perfect harmony.
"Trisae" Pinot Noir - $22.99: This wine shows the
beautiful balance of a growing season that will go down as one of
the Willamette Valley's best! It too is a blend from all 3
vineyards, and it offers that elusive balance of fruit, tannin and
acidity which makes it a great food wine.
Plum, wild strawberry and blackberry aromas are
carried by a backbone of acidity, and finished by supple tannins.
Only 1200 cases of this wine were produced, and it should continue
to improve over the next 10 years with proper
If you're a fan of great Pinot Noir and fabulous
Riesling, we think these two wines may be exactly what you are
looking for. They are priced right, and are on the shelf now
waiting for you to take them home with you!
Only at Wine World!