Tuck Beckstoffer Hogwash Rose 2017 Front Label
Tuck Beckstoffer Hogwash Rose 2017 Front LabelTuck Beckstoffer Hogwash Rose 2017 Front Bottle Shot

Tuck Beckstoffer Hogwash Rose 2017

  • WW89
750ML / 12% ABV
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4.3 11 Ratings
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4.3 11 Ratings
750ML / 12% ABV

Winemaker Notes

Hogwash Rosé is pure fun. The annual spring release heralds the coming of warmer weather and all the pleasure that entails. This is not a bottle for cellaring, but rather a twist-the-top-and-throw-in-some-ice-cubes- cause-you-can't-wait-for-it-to-chill barefoot, barbecue, poolside, beachside, lakeside, in the park, summertime wine.

Perfect for casual summer sipping, paired with a plate of pork hot off the grill; which is, of course, how it got its name.

Critical Acclaim

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Wilfred Wong of Wine.com
Is this a blush—candied, fruity, and sweet? Or does this wine fall into the rosé camp—serious, mineral-like, and crisp? The 2017 Hogwash Rosé is an attractive wine that falls into neither groups. Perhaps this wine is an example of what we should expect from the pink wine category as we go forward? This wine shows excellent fruit and freshness. Its red fruit and light chalkiness keep in serious and elegant. Pair it with lightly grilled salmon or just drink it by itself on the deck. (Tasted: January 19, 2018, San Francisco, CA)
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Tuck Beckstoffer

Tuck Beckstoffer

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Tuck Beckstoffer, California
Tuck Beckstoffer Tuck Beckstoffer Estate Winery Image

It began on back country roads and among the vines. The Beckstoffer family arrived in the Napa Valley in 1975 and the young son of a future pioneer spent his days in the vineyards throughout every growing season, cultivating deep roots.

Brought up to respect the land and its fruit, Tuck naturally sought out the practice of viticulture, learning from the masters around him. Much like his father before him, he is a farmer first. It was only after he mastered the art of first craft that he turned his attention to a second craft—winemaking. Over three decades after he first set foot in the valley, Tuck bottled his first wine. For him, it was not a whim or passion project, but the culmination of a life lived on the land, among the vines.  

Today, Tuck is one of the few Napa stewards who is both a grower and a winemaker. It is this pedigree that makes his approach different: the process begins with the land itself and culminates with a reverence for the winemaking traditions of the past—sharing successes and failures among fellow craftsmen and appreciating the fruits of their labor over a beautiful bottle of wine.

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

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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. 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.

AIC312045_2017 Item# 392294

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