Introducing our Orca Series Wines.

June 2005 we have released five new "Orca Series" wines. They are 2003 Cabernet Sauvignon, 2004 Sauvignon Blanc, 2003 Cabernet Merlot, 2003 Chardonnay and 2003 Merlot. These wines can be purchased online or at the winery. In addition the wines are available at some local grocery or WSLCB stores. For help in finding the wines or in placing an order call 1-800-580-9894.

$12.99 each
15% off on case orders

2003 HOODSPORT CABERNET/MERLOT

Recent Accolades:

FLORIDA STATE FAIR
International Wine Competition
Hoodsport Winery 2003 Cabernet/Merlot
- Bronze Medal, February 2006

Berries Berries Berries! Fresh and lively with a fruit forward style that makes this the perfect wine for everything from the cozy winter fire to the summer pool party. This wine has a finish that....wait....it's still going.

Technical Notes: The grapes for the 2003 CAB/Merlot were harvested from the Roza Hills Vineyard from blocks 2,3,9B,13 and 14. We harvested the grapes between September 30th and October 3rd with an average analysis of 25.0 Brix, a T.A. of .42 and a PH of 3.88.

The grapes were crushed into small stainless fermenters and inoculated with Pasteur Red and Premier Cuvee Wine yeasts. The must was punched down twice a day until the wine reached dryness. Once dry, the wine was pressed off its skins and racked to barrel to complete its secondary ML fermentation. Once ML was complete, the Merlot and cabernet was aged in oak. The Cab/Merlot was blended, egg white fined, filtered and bottled.

Cases: 3000 52.14% Cabernet/47.86% Merlot
Alcohol: 13.4%
T.A.: .640
PH: 3.89

 

$9.99 each
15% off on case orders

2004 HOODSPORT SAUVIGNON BLANC

Recent Reviews:

Wines of the Week
Hoodsport Winery 2004 Sauvignon Blanc

"From the bright yellow/orange of the label, one expects the aromas and flavors to follow. Bright notes of citrus, peach and pear tempt the nose with hints of herb and mineral tagging along. The palate offers flavors of light stone fruits and grapefruit with stony mineral notes and a slightly astringent finish. Good with oysters and mussels."
- By Chuck Hill - March, 2006 WinesNorthwest.com
www.winesnw.com/chuckhill_winesofweek.htm

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
Alcohol:
12.9
T.A.: .547
PH: 3.36

 

$12.99 each
15% off on case orders

2003 HOODSPORT CABERNET SAUVIGNON

Recent Reviews:

Best Buy
Hoodsport Winery 2003 Orca Series Cabernet Sauvignon

This Olympic Peninsula producer has been making Washington wine since the late '70s. This affordable Cab provides plenty of complexity, including aromas and flavors of oak, spices, black raspberries, mint and chocolate.
- Wine Press NW Spring 2006

Outstanding! & Best Buy
Hoodsport Winery 2003 Orca Series Cabernet Sauvignon

A new marketing strategy includes an eye-catching label, a killer whale painted by a British Columbia tribal member. And what’s inside, especially at the price, makes for a killer cab. All sorts of rich brambleberries, tobacco and toast are accessible in the aromas, with black currants, juicy black cherries and boysenberries held up by good tannin management and nice acidity. Black peppercorns in the finish makes this wine a fine foil for charbroiled steak.
- Wine Press NW Fall 2005

Concentrated flavors of black cherries and other dark black fruits predominate this complex, rich wine. The judicious use of oak and the addition of small amounts of Merlot and Cabernet Franc have created a wine that will stand up to the most robust foods while also standing up on its own.

Technical Notes: The grapes for the 2003 CABERNET were harvested from the Roza Hills Vineyard from blocks 2,9B and 12. We harvested the grapes between September 29th and October 3rd with and average analysis of 25.0 Brix, a T.A. of .35 and a PH of 3.87.

The Cabernet grapes were crushed into small stainless fermenters and inoculated with Pasteur Red and Premier Cuvee Wine yeasts. The must was punched down twice a day until the wine reached dryness. Once dry, the wine was pressed off its skins and racked to barrel to complete its secondary ML fermentation. Once ML was complete, the Cabernet was racked into 16% new American/French oak and 84 % Neutral oak barrels. After aging for 14 months, the Cabernet was blended, egg white fined, filtered and bottled.

Cases: 3000 96.35% Cabernet/3.65%
Merlot Alcohol: 13.8%
T.A.: .619
PH: 3.84

 

$9.99 each
15% off on case orders

2003 HOODSPORT CHARDONNAY

Recent Accolades:

FLORIDA STATE FAIR
International Wine Competition

Hoodsport Winery 2003 Chardonnay
- Bronze Medal, February 2006

Lush tropical fruits and melons carry through this wine from start to finish. The emphasis here is on the ripe fruit with light touches of oak. Typical of Northwest Chardonnay this wine finishes with a bracing zip of acidity.

Technical Notes: We harvested the grapes for the 2003 Chardonnay from several vineyards in the Columbia Valley. The average date of harvest was between September 3rd and September 10th. The average analysis at harvest was 23.0 to 25.6 Brix., A .52 T.A. and a PH of 3.77.

We crushed and destemmed the Chardonnay grapes leaving 20-30% whole berries for pressing. The chardonnay juice was cold settled for 5 days before being racked off of its juice solids and inoculated with Premier Cuvee and Cepage wine yeast. The juice was fermented in stainless tanks and oak barrels before being racked into tank and blended. After racking, the wine was cold and heat stabilized, filtered and bottled.

Cases: 95.06% Chardonnay/ 2.94% Semillon/ 1.01% Riesling and .99% Chenin Blanc
Alcohol: 13.6%
T.A.: .507
PH: 3.73

 

$12.99 each
15% off on case orders

2003 HOODSPORT MERLOT

Recent Reviews:

Recommended/Good Value
Hoodsport Winery 2003 Orca Series Merlot

"Aromas of sweet cocoa, vanilla, and ripe berry lead into a palate of plum, currant, and mint, all framed by taut tannins."
- Northwest Palate, March - April, 2006

Best Buy!
Hoodsport Winery 2003 Orca Series Merlot

"Strawberries, black cherries, almonds, ripe raspberries, Hershey’s chocolate sauce and a hint of meat make up the nose. There’s lots of red fruit, particularly black cherries, inside with added structure from frontal tannins. French oak aging shows up late, along with black pepper and some herbs".
- Wine Press NW Fall 2005

Essences of cedar and tobacco drift up from the surface of this wine as you inhale the aromas from your glass. On the palate dark black fruit flavors of currants and cherries are integrated with the toasted oak flavors imparted by small French barrels. The smooth, lingering finish leaves an impression that remains long after the wine is gone.

Technical Notes: The grapes for the 2003 Merlot were harvested from the Roza Hills Vineyard from blocks 13 and 14. We harvested the grapes between September 3rd and September 6th with and average analysis of 25.0 Brix, a T.A. of .45 and a PH of 3.97.

The Merlot grapes were crushed into small stainless fermenters and inoculated with Pasteur Red and Premier Cuvee Wine yeasts. The must was punched down twice a day until the wine reached dryness. Once dry, the wine was pressed off its skins and racked to barrel to complete its secondary ML fermentation. Once ML was complete, the Merlot was racked into 50% new American/French oak and 50 % Neutral oak barrels. After aging for 14 months, the Merlot was blended, egg white fined, filtered and bottled.

Cases: 2000 98.73% Merlot/1.27% Cabernet Sauvignon
Alcohol: 13.8%
T.A.: .583
PH: 3.81

   

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HOODSPORT Winery North 23501 HWY 101 • Hoodsport, WA 98548
Telephone: 360-877-9894 • Facsimile: 360-877-9508
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2004 Sauvignon Blanc 2003 Cabernet 2003 Cabernet 2003 Cabernet 2003 Cabernet