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Tuck Beckstoffer Hogwash Rose 2017

  • WW89
750ML / 12% ABV
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4.9 5 Ratings
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4.9 5 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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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
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Rooted in the Napa Valley for decades, Tuck Beckstoffer is a proud part of a grape-growing legacy. Called to write the next chapter, Tuck creates wines of unparalleled quality and value. 

Working with a spectrum of varietals, Tuck makes wines which celebrate the land, light and history of the place he calls home. He brings his experience crafting highly collectable wines to the world of everyday wines. Approachable, elegant and enjoyable, Tuck Beckstoffer Wines are used to celebrate life’s triumphs both big and small. And while reviewers often extol the wines with high points and reviews, the word heard most often is: delicious. Absolutely delicious.

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California

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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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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.

UFUTUCK_05_17_2017 Item# 392294