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The "Orca Series" NEW 2005 Vintage wines
are; 2005 Cabernet Sauvignon, 2004 Sauvignon Blanc, 2005 Cabernet
Merlot, 2005 Chardonnay and 2005 Merlot. |
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15% off on case orders |
2005 HOODSPORT CABERNET/MERLOT NEW RELEASE: With a lot of fruit in the nose, our Hoodsport Cab-Merlot teases your palate with flavors of berries, vanilla, plum and chocolate before parting ways on a smooth peppery finish that is just right. Fire up the Weber, throw down some burgers and grill some wings. Too tired to cook? Get the door, it's.... (60% Cabernet 40% Merlot) Technical Notes: The grapes for the 05 Hoodsport Cabernet/Merlot came from the Roza Hills Vineyard. They were harvested between September 20th and November 2nd with the following average analyses: Brix 25.5 TA .58, pH 3.90. The Grapes were crushed and destemmed into stainless steel tanks leaving 30% whole berries. After a 24 hour cold soak, the grapes were inoculated with Prem. Cuvee and Pasteur Red wine yeasts. The Grapes Fermented on their skins for two weeks, with a 15 minute pump over twice a day. Once the must had extracted the right amount of flavor, color and tannin the tanks were pressed off and finished fermentation in stainless steel tanks. Once the primary fermentation was complete, the wine was inoculated with ML starter. After completing this secondary ML fermentation, the wines were racked and SO2 adjusted. The Cabernet and Merlot wines were blended, lightly oaked, egg white fined, filtered and bottled. SPECIFICATIONS |
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 $9.99 each 15% off on case orders |
2004 HOODSPORT SAUVIGNON BLANC Recent Reviews: Wines of the Week This is a bright and lively wine. The aromas and flavors of grapefruit and pears are abundant from the moment the bottle is uncorked. Finishing with great acidity this wine is an excellent example of the essence of Sauvignon Blanc in the Northwest. Technical Notes: We harvested the grapes for the 2004 Sauv. Blanc from the Roza Hills Vineyard. The harvest occurred between September 6th and 7th. The Brix at harvest was 23.0, a T.A. of .41 and a PH of 3.42. Our Sauvignon Blanc was crushed and destemmed leaving 20% whole berries. We then cold settled the juice for 4 days before it was racked off of its juice solids. We cold fermented this wine for four weeks using Premier Cuvee wine yeast. Once fermented, we racked the wine off of its solids, heat and cold stabilized before filtering. I blended the Sauv. Blanc with 5.86% Chenin Blanc and 1.07% Riesling. Cases: 1200 93.07% Sauvignon
Blanc/ 5.86% Chenin Blanc and 1.07% Riesling |
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 $12.99 each 15% off on case orders |
2005 HOODSPORT CABERNET SAUVIGNON NEW RELEASE! Wash up and get ready for dinner. Daddy's making biscuits. The soft fruits and herbaceous notes will warm you up for something to eat. The rich red hues call for some comfort food. The taste of pepper on your palate from our Hoodsport Cabernet will have you leaning toward a big cut of steak or a plate full of seasoned meat balls served on a bed of spicy sun dried tomato egg noodles with fresh feta and olives. Cubes of fresh butter wait; warm on the table and mixed with bread, mouths and conversation. The flavors in this wine insure that you and your belly go to bed happy. Rub that pup. This dog is growing Technical Notes:The grapes for the 2005 Hoodsport Cabernet came from the Roza Hills Vineyard. They were harvested between October 15th and November 2nd with the following average analyses: Brix 25.0, TA .52, pH 3.90. The Grapes were crushed and destemmed into stainless steel tanks leaving 30% whole berries. After a 24 hour cold soak, the grapes were inoculated with Prem. Cuvee and Pasteur Red wine yeasts. The Grapes Fermented on their skins for two weeks, with a 15 minute pump over twice a day. Once the must had extracted the right amount of color and tannin the tanks were pressed off and finished fermentation in stainless steel tanks. Once the primary fermentation was complete, the wine was inoculated with ML starter. After completing this secondary ML fermentation, the wine was racked and SO2 adjusted. The wine was lightly oaked, egg white fined, filtered and bottled. Technical Notes SPECIFICATIONS |
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 $9.99 each 15% off on case orders |
2005 HOODSPORT CHARDONNAY NEW RELEASE! Flavors of asparagus, grassy, bell pepper and some apple tones. Some floral after tones on the nose and would pair well with crab cakes and fish dishes with thick herb sauces Technical Notes: We harvested the grapes for the 2005 Hoods Port Chardonnay from the Roza Hills Vineyard on September 16-17th. The analysis for brix at harvest was 23.1, a T.A. of .7 and a PH of 3.63. The Chardonnay was crushed and destemmed leaving 20% whole berries. We then cold settled the juice for 4 days before it was racked off of its juice solids. We cold fermented this wine for four weeks using Epernay-II wine yeast. Once fermented, we racked the wine off of its solids, heat and cold stabilized before filtering. SPECIFICATIONS |
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 $12.99 each 15% off on case orders |
2005 HOODSPORT MERLOT NEW RELEASE! Dessert served with dinner. Pull the cork and you've opened a beautiful treat best served with barbequed ribs, pasta with marinara sauce, or swordfish or tuna a wine you'll find really compliments those foods and more; This red is never afraid to join you on the couch to ask what you want for dinner. Aromas of plum, berries, cherries and a subtle splash of liquorish pop from the glass with every pour. It'll make you hungry for another bite of food along with one more sip if only to enjoy the warm tingle of clove just behind your tongue. Now, let's talk about chocolates or a slice of cold pizza. Technical Notes: The grapes for the 05 Hoodsport Merlot came from the Roza Hills Vineyard. They were harvested between September 20th and October 5th with the following average analyses: Brix 25.0, TA .52, pH 3.90. The Grapes were crushed and destemmed into stainless steel tanks leaving 30% whole berries. After a 24 hour cold soak, the grapes were inoculated with Prem. Cuvee and Pasteur Red wine yeasts. The Grapes Fermented on their skins for two weeks, with a 15 minute pump over twice a day. Once the must had extracted the right amount of color and tannin the tanks were pressed off and finished fermentation in stainless steel tanks. Once the primary fermentation was complete, the wine was inoculated with ML starter. After completing this secondary ML fermentation, the wine was racked and SO2 adjusted. The wine was lightly oaked and blended with 1% Cabernet to create the final blend. Prior to bottling, the Merlot blend was egg white fined and filtered. SPECIFICATIONS |
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