SAVE 10% on Six of More Bottles • We Deliver • SHIPPING NOW AVAILABLE

Folk Machine Central Coast Pinot Noir

$30.00

3 in stock

Vintage: 2022
Region: Central Coast, California
Viticulture: Organic
Grape varieties: 100% Pinot Noir

Folk Machine Central Coast Pinot Noir is elegant, pretty, and easy to drink. Though light in color due to no attempt to over-extract or manipulate, the wine does not lack flavor or body. It shows the more silky subtle side of the Pinot grape. Red berry fruit, a silky mouthfeel, and supple tannins.

Song: Hot Hot Hot by Buster Poindexter

Additional information

NATTINESS

Not Natty

FRUIT

Pomegranate, Red Cherry, Red Currant

BODY

Medium-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

13-14%

OAK

Neutral Oak

TANNIN

Medium

SWEETNESS

Dry

SERVING TEMP

Room Temperature (63°–67°)

SULFUR

Low Sulfur (less than 50mg/L)

VEGAN

Unknown

3 in stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Folk Machine Central Coast Pinot Noir

Folk Machine Central Coast Pinot Noir is elegant, pretty, and easy to drink. Though light in color due to no attempt to over-extract or manipulate, the wine does not lack flavor or body. It shows the more silky subtle side of the Pinot grape. Red berry fruit, a silky mouthfeel, and supple tannins. The 2022 Central Coast Pinot Noir is a blend of Mission Ranch and Cedar Lane vineyards in Arroyo Seco. As always, the wine is primarily a Pommard clone, the 2a clone, and some Dijon 115 and 777 clones for fruit and jamminess. The wine was aged in 2 to 6-year-old French oak Burgundy barrels. The various lots were harvested in the 22 brix range and fermented as whole cluster. The primary fermentation was uninoculated and the malolactic fermentation was spontaneous. The wine was not racked, keeping the wine on the lees with occasional batonnage until bottling to round out the mouthfeel.

About Hobo Wine Company

From the winery:

18 years come with some perspective, right or wrong, good or bad. This started with two barrels of Dry Creek Valley Zinfandel, no business plan, no real idea of how the wine world works, and kind of just reckless abandon because consequences weren’t something we were aware of. Fast forward to now, and we have 1000 barrels or more, no business plan, only a vague idea of how the wine world works, and enough responsibility to provide many a sleepless night. We hope we have learned a few things, though.

1. We are fortunate. I drink whenever I want, day or night, under the guise of “work,” and it is a legit claim.

2. We are fortunate. We love wine, vineyards, and community and how they all interconnect, and we have spent our lives exploring the connection between the three.

3. We are fortunate. Customers who share our values, sensibility, and taste have supported us, what we do, and who we are. This is more than fortunate; this is a blessing.

After nearly two decades, this thing, from an aerial view, is two things: Winemaking, a craft, maybe an art, definitely an expression, an egocentric place to have an opinion, and: the wine business, a sometimes shrewd, a sometimes cynical, a sometimes amazing, and always a reality check. The two are co-dependent but not inseparable. Sometimes, we make winemaking decisions, and sometimes with responsibility and pseudo-maturity weighing on us inevitably, we make business decisions. We are happy when the two align, and the decisions are easy, and we are torn, struggling, stressed, and uncertain when they don’t.

So, why? Simply, we don’t know how to do anything else, and we don’t want to learn. We have spent our adult lives pursuing one pursuit, one dream, one way of being. Anything else, anything less, would be a sacrifice, the worst kind of compromise, and personal failure. The 21st century has given us the luxury to believe that we are entitled and deserve to love what we do. We bought into this kind of individual worth, self-fulfilling prophecy sort of thinking so full-heartedly that there is absolutely no turning back. The wine world is stuck with Hobo, and so are you.