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New From Hobo Wines

  

Hobo Wines

 

2013 "Parts & Labor"

Rhône Blend

 

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 goals.

 

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 Santa Rosa.

 

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 else, affordable.


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 new...

 

"Parts & 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 Valley. 

 

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 notes.

 

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 mixture.

 

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 textures.

 

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 quickly. 

 

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 times. 

 

Parts and Labor Label 

 

Fat and Juicy!

  

Fat and Juicy Mixes

 

Presenting the

Country's 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 them"!

 

These two friends collaborated on what would become the most awesome combination of ingredients to ever chase a hangover!

 

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 share.

 

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 awesome!

 

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.

 

Fat and Juicy Cocktail Mixes

 

Only at Wine World!

 

The Perfect Complement!

  

Breckeridge Distillery

 

Discover Breckenridge Vodka!

 

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 Vodka!

 

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 snowmelt!

 

The water adds its own character whileBreckenridge Vodka Tan 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 creamy crispness.

 

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 L!

 

The water really does make a difference! 

 

Brand New from Scotland

  

Monkey Shoulder Logo

 

Monkey Shoulder "Batch 27" Triple Malt Scotch Whisky

 

What is "Monkey Shoulder"?

 

Introducing the world's first "Triple Malt" Scotch!

 

Created by Speyside legends William Grant & Sons, Monkey Shoulder was the brainchild of legendary Malt Master David Stewart.

 

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 include:

  • William Grant's powerhouse Glenfiddich;
  • the malty, honeyed whisky from Balvenie; and finally,
  • Kininvie - a lesser-known distillery which is almost never released as a single malt in its own right.

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 of time. 

 

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 "Monkey Shoulder"?

 

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, Scotland.

  

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 Shoulder"?

 

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 more.

 

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 try? 

 

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!

 

Just In from Oregon!

  

Trisaetum Vineyards

 

Trisaetum Vineyards

 

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 and Riesling.


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:


2013 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 texture.

 

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.


2012 "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 cellaring. 

 

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!  

 

Trisaetum Wines  

 

Only at Wine World!

 

 
 

 

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