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Hoopes Vineyard Hoopla Rose 2016

Rosé from Napa Valley, California
    14.3% ABV
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    14.3% ABV

    Winemaker Notes

    This pretty, fresh wine come to the table with sweet aromas of cotton candy, grenadine and strawberries. The party continues with a juicy and crisp mouth opening to a hint of guava nectar and grapefruit with a lengthy finish.

    This wine is great with Hawaiian Ahi Tuna Poke scooped on wonton crisps, Pan-Seared Salmon with ginger-lime sauce, Thai green chicken curry, Shrimp Louie salad or in a pinch, just pop open a bag of Cool Ranch Doritos!

    Critical Acclaim

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    Hoopes Vineyard

    Hoopes Vineyard

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    Hoopes Vineyard, Napa Valley, California
    Spencer Hoopes loves wine and he also loves farming. What began as a passion for collecting wine and the land soon went beyond that. In 1983 Spencer planted his ten acre vineyard in the Oakville AVA of Napa Valley. With the remarkable terroir, a little bit of luck and a lot of love, they quickly found a home for the grapes in some of the better wineries in Napa Valley.

    Fifteen years later, Spencer decided to take some of those grapes off the market and put them into bottles with his name on the label. Spencer Hoopes had always loved aromatic wines with balance and structure, and he wanted to make that kind of wine with the grapes from his own vineyard. And so he launched Hoopes Cabernet.

    Hoopes wines are classic Cabernets that capture the pure relationship between grapegrower and winemaker with an old-world-meets-new-world style profile. The philosophy is simple: minimalize after-harvest manipulation of the grape so that you can enjoy the most important ingredient in its true form. This is true grower-made wine.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    Rosé Wine

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    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. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    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 will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    AUT16HOOPROSE_2016 Item# 325643