HOBO WINE COMPANY
SANTA ROSA, California
When Kenny Likitprakong founded Hobo Wine Company 20 years ago, he was trying to get back to an older way of doing things, to produce lower alcohol, fresher wines that were more appropriate for the dinner table than the behemoth wines that were popular at the time. This was the era of peak Parkerization: “wines were turning into cocktails and that was something I wasn’t really into,” Kenny says. His mission was to return to thinking about wine as an accompaniment to food or even as a food itself. With the cleaner style, brighter presence and a focus on organic agriculture, people started calling their wines ‘hippie wines,’ a term Kenny gladly embraces.
Over the last two decades the company has grown, producing between 30,000-35,000 cases in a year from about 200 acres, 70 of which they farm themselves. As much as the company has expanded, the core principles have remained unchanged: no inoculations, clean, high quality fruit grown by excellent farmers and a focus on community. If anything, the hippie thing has only gotten deeper: “we’ve become really aware of the carbon footprint we’re creating” Kenny says “I’m very focused on the environmental consequences - how we can be stewards of a better planet.”
This is what Californian Cab used to be: full of ripeness and structure but never at the cost of freshness. This is old-school, genuinely Bordeaux inflected Cali Cab aged in second pass French oak barrels.
Enriched by fruit from the Russian River Valley and a splash of Petite Syrah, this Zinfandel is predominantly from vineyards in the great Zin stronghold of Dry Creek Valley as well as the famed subregion Rockpile.
Working with fruit sourced from a combination of vineyards farmed by Hobo Wine Co. and a network of lesser known, high quality growers, the Camp sub-brand is a vehicle for showcasing Sonoma's terroir at table wine prices.
Whole-cluster pressed, cofermented lots of Sonoma Chardonnay from 4 different vineyards with a few drops of Viognier from a 4th. Fermented in steel and aged for two and a half months in barrel.
87% Zin, 10% Carignane and 3% Barbera destemmed and fermented gently as whole berries to produce a bright and fun loving alternative to the jammy wines most folk associate with Californian Zin.
Although the Folk Machine sub-brand started as a way to feature Pinot Noir, it has become the home for a number of wines made from more esoteric varieties.
Valdigué, colloquially knowns as Napa Gamay, has been in California since before prohibition. Kenny's working with some 90 year old vines and blending in some younger vine material to keep things easy going.
The Ghostwriter sub-brand frames Hobo Wine Company's vigneron work in the Santa Cruz Mountains
Mostly a rare, juicy grape called Gamaret with a little Blaufrankisch for texture bottled with a little sugar left for bottle fermentation. No added sulfite and hand disgorged after 9 months lees aging in bottle.