Typical Santa Barbara season outside of an early bloom and fruit set. The lingering drought eased in most of the state but Santa Barbara still remained dry. September typically being our warmest month, our grapes were not affected by late season heat due to the crop load and early harvest date. Total degree days just over 2100. Rainfall total 21.28” (138%- of historical average).
Fermented with native yeasts, followed by malolactic by naturally occurring bacteria. Upon completion of primary and secondary fermentation sulfur was added. The wine was then racked to tank to settle for an additional six months.it was then racked from tank to tank to eliminate sediment. Total of 60 ppm so2 added.
Hand harvested, Organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and SO2. Bottled unfined and unfiltered
1% for the planet
It all started when two businessmen met and bonded over their shared love for the outdoors. Realizing their responsibility to protect our planet, they decided to give 1% of their sales back to the environment—whether or not they were profitable. In 2002, Yvon Chouinard, founder of Patagonia, and Craig Mathews, founder of Blue Ribbon Flies, created 1% for the Planet and started a global movement.
When Hobo joined 1% for the Planet, we got fully onboard and did it across all of our brands and wines. To be able to financially do this was a milestone for The Hobo Wine Company as a business and a meaningful step in our ongoing commitment to be an environmentally conscientious business.
Since 2018, we have donated over $60,000 to these non-profit partners