Ever wish you could get in on some pre-IPO Amazon stock? Or get a glimpse at the upcoming super bowl champ so you could place a monster bet? We can’t make that happen but we can advise you to grab this REEDONKULOUS 96 + 94 points Cabernet at a head-spinning 64% OFF. And that’s kind of the same thing.
A dense ruby/purple color greets the eye.
Loads of black fruits, licorice, graphite, and baking spices.
Medium to full-bodied, with elegant, authoritative tannins.
Impressive intensity, building up to a complex, long finale.
Grilled steaks and veggies on the BBQ, or with rich stews.
What the Winery Says
Grown on our 18-acre estate mountain vineyard at elevations of up to 2,200 feet in rocky red volcanic soil. The vineyard is CCOF Organic and Demeter Biodynamic certified. On the ranch we pursue a true biodynamic “closed system,” where biodynamic preparations are sourced primarily from our property. A picturesque aspect of this is our Scottish Highland cattle, which play an important role.
The year started and finished warm and dry. Fortunately, with numerous on-site springs and three small lakes on our property, we are not adversely impacted by drought. Bud break was slightly earlier than normal giving us log hang time on the vine. The growing season was marked by daily fluctuations in temperatures which lends the fruit complexity and depth of color and flavor. We saw even ripening and superb quality across the entire vineyard. Harvest was on September 19th. Tonnage was light – but quality was excellent. A heat spike in July drove ripening. Our spring waters allow us to drip irrigate just when needed to maintain quality as well as the health of our vines.
Handcrafted in an old-world style. We use minimal intervention in the cellar in order to bring the highest expression of our Lake County Red Hills vineyard’s terroir to every glass. Our mountain vineyards shine in vintages with extremes. Our rugged, hearty vines stand strong during heat spikes as we saw in July of this year. Berries were small, giving the wine a potent flavor profile and deep aromatics. This wine has aromas of ripe blueberry, and organic, dark cocoa. The mouthfeel is rich and velvety – dense and luscious. Balanced acidity and flavor notes of bell pepper, bacon and black fruit make this wine delicious! Perfectly suited to complement rich, elegant meal: pairs beautifully with braised lamb or beef wellington. Drink now through 2030 and beyond.
About the Winery
Hawk and Horse Vineyards was really the dream of owner David Boies. His love of wine and of California’s North Coast wine growing region drove him to seek out a unique property that would support a vineyard of world-class distinction. In 1982, after exhaustive searching, he purchased what was then known as the historic El Roble Grande Ranch in Lower Lake, California. At that time, El Roble Grande was a rather run-down abandoned horse breeding facility situated on 900 acres of wilderness. David’s vision of perfect growing conditions, such as rich soil, fresh water, and clean air, transcended preconceived notions about county affiliations. David saw the high elevation sites, red volcanic soils, on-site water sources, pristine air, and the rugged natural beauty of this most special place, and realized this was a land of great potential. His vision saw the opportunity to create something very unique and authentic from this wildland and that vision has now come to fruition. Mitch and Tracey took over the daily operations of the ranch in 1999 and began to plant the vineyard. The vines were planted in 2001 and the first release, 2004, was met with an International Gold Medal. It was important to the family that they maintain the original feel of the property. Lake County is still cowboy country and Hawk and Horse Vineyards takes advantage of a local workforce of young men and women – true cowboys and girls – who understand the value of a good day’s work. The rustic elegance of El Roble Grande has been maintained in the development of Hawk and Horse Vineyards. The tasting room is in a part of the former horse trainer’s residence and is kept as a tack room with antique saddles, tack, and memorabilia from the property’s storied past. The horse pastures now house a handful of American Saddlebred and American Quarter Horses which the family uses to ride the fence line and for play at amateur rodeo events. Some of the pasture lands are also home to Scottish Highlander Cattle which provides the necessary elements of the biodynamic farming used in the growing of Hawk and Horse Vineyards wine. The majority of vineyard preparations are made on-site – compost and manure are vital ingredients. The vineyard is also home to a large number of Red-Tail Hawks who help keep rodent populations in check. A visit to Hawk and Horse Vineyards is a step back to the gracious ranching life and family-based hospitality of a bygone era. While many wineries tout a single winemaker, at Hawk and Horse Vineyards we see things a little differently. It may be almost a cliché, but we genuinely believe that wine is made in the vineyard. We have made decisions from the early days – from planning and planting the vineyard to selecting the finest French oak barrels to complement each vintage – which influences the quality of the wine in your glass. Decisions are made throughout the year – during the growing season, at harvest, crush, as well as the nuances of barrel aging and blending (or as is often the case…shall we blend?) All of these decisions are fluid, meaning that they demand our careful attention and evaluation all through the year. Mitch has the final say on all vineyard decisions while Tracey has final say on all winemaking decisions. That said, in this industry, there are many, many people who have been at this much longer than we have and we feel very fortunate to have access to some of the greatest minds in the world of wine. We are thankful to all those who consult with us on a regular basis to make our wine an outstanding expression of each vintage. They range from winemakers to growers and scientists. The one person, however, who has the most influence on our winemaking and vineyard management decisions, would be our dear friend and mentor, Consulting Winemaker, Dr. Richard Peterson. Dr. Peterson began his career as a home winemaker in 1948 in Iowa. He received his B.S. degree in Chemical Technology from Iowa State University in 1952, M.S. in Food Technology (1956) from the University of California, Berkeley, and Ph.D. in Agricultural Chemistry from the University of California. Dr. Peterson’s pioneering winemaking and development career began with E & J Gallo Winery in 1956 and has gone on to influence some of California’s best known and loved wine brands, including Beaulieu Vineyard, The Monterey Vineyard, Screaming Eagle, and Atlas Peak. At Atlas Peak, Dr. Peterson developed 450 acres of vineyard from the virgin, volcanic soil—just one of the reasons that he is so knowledgeable about the high elevations and volcanic soil composites at Hawk and Horse Vineyards. In 1995, Dr. Peterson led a group of investors in purchasing the Folie a Deux Winery in St Helena and remained Chairman there until the winery was sold in 2004. He is now sole proprietor of Richard Grant Wines in Napa, California.