Winemaker Notes
The 2019 Hopkins Rosé of Pinot noir smells like champagne; there are hints of strawberry and cranberry aromas with some yeasty notes though it is not flamboyant or fruity in any sense. The attack is bright and clean as you would expect from an intentional Rosé made by pressing off Pinot noir grapes – clones 113 and 115 - with no extended skin contact other than the press cycle. It is fermented in tank and the texture is fresh with medium to light body and quite a surprisingly long, salty finish.
Critical Acclaim
All Vintages
Cep Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay are made from barrels of wine that do not make it into one of the Peay wines. All the blending for the Peay cuvees is done blind – without knowing the amount each potential wine will make to keep the finance guy honest – so they choose the wine that best expresses the cuvee and the vintage. After all the wines for the vintage are put together, Vanessa will decide they have X extra barrels, which become Cep. The resulting wines are delicious and at half the price of Peay, an incredible steal.
A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.
Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.