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    Hobo Wine Company

    Folk Machine Pinot Noir Potter Valley

    United States, California, Potter Valley

    Red

    Winery Overview

    The Hobo Wine Company is the brainchild, side job, menace to the wine industry, hedged bet, cash strain, mental anguish, late night musing, bruised hands, dirty t-shirts, and constant companion of Kenny Likitprakong. Despite knowing better, he started his own label in 2002 with the simple idea to have some good fun. Instead of becoming a hobo, Kenny became a “Hobo Winemaker.” With no winery, no vineyards, no truck, no warehouse, no employees, Kenny started making wine. He crushed the first grapes in 2002 at Hallcrest Vineyards in the Santa Cruz Mountains. That year Kenny made the Dry Creek Zinfandel and the Dry Creek Port. Now, 2004, Kenny is 3 vintages into winemaking and produces about 500 cases a year. Kenny's Wine Labels include: Hobo: Kenny's first project! Vineyards specific to Sonoma County. Banyan Wines: A father and son project from Somchai and Kenny Likitprakong born out of a mutual passion for wine, their Thai heritage and an idea to combine the two. They produce appellation-specific California white wines that pair well with Asian cuisines. The Banyan philosophy is to use only sustainable and/or organically farmed grapes from vineyards in regions with microclimates ideally suited for the particular variety. Camp: Created by the Hobo Wine Co. in 2011 to showcase the quality and value of Sonoma County wine. They work with top growers and vineyard managers in high-quality and responsibly-farmed, vineyards throughout Sonoma County to produce delicious, approachable, and affordable wines. Like Hobo, the Camp wines employ native yeasts and malolactic bacterias for the primary and secondary fermentations without the use of commercial fermentation aids or additives. The wines are aged in real oak barrels and/or stainless steel tanks vs. alter natives or flavoring agents. Ghostwriter: Created to tap the potential of the Santa Cruz area AVAs. In early 2008, BrianWilkerson and Kenny Likitprakong took over the farming on two of old vineyard sites, the Woodruff Family Vineyard planted to Pinot Noir and Chardonnay, and The Aptos Creek Vineyard planted to Pinot Noir. They introduced sustainable farming to the vineyards and carried that through with natural winemaking in the cellar all in an effort to emphasize the sites and their individual terroirs. Folk Machine: A little more fun and experimental…this label comprises the more obscure vineyards and varieties i.e.Wine Company: In many years of partnership with Kenny, Lynn Wheeler sold wine with toddlers in tow, cleaned, inventoried, delivered, harvested, and cleaned again. In short, it was just time for Lynn to make her own wine. i.e. Wine Company represents Lynn’s efforts Workbook: Was named to acknowledge the work in progress of kegs generally and our quest to provide well-made honest wines at by-the-glass and house wine prices. he standard and ongoing offerings are blended non-varietal, vintage-dated, California White and Red table wines. Consistent with our entire line-up, the Workbook wines are sourced from Sustainable, Organic, or Biodynamic vineyards. The wines are made simply without added yeasts, bacterias, or other unnecessary additives and sulfur levels are kept to a minimum. The Way Back: A collaboration between Tim and Jenn Wanner (Colorado Wine peeps) and Kenny and Lynn Likitprakong (Hobo Wine Co., etc.) The project came to light over several family surf trips. No one has any real skills beyond making and selling wine, but they all wanted to do something together so came The Way Back.

    Viticulture

    The Vecino Vinyard is certified organic by CCOF and biodynamic by Demeter. It sits at 700 feet above sea level in between Lake Pillsbury and Lake Mendocino. We harvested roughly 50% each of clones Pommard and 115 the morning of August 27th, a full two weeks earlier than what we used to think of as normal.

    Vinification

    This vintage employed 70% whole cluster, leaving 30% to be destemmed. There was no cold soak, no inoculation, no additions of any kind, and very few punchdowns. Some carbonic aromas made their way to the top of the tank, the cap got funky, and eventually, the fermentation began, then finished, and the wine was pressed to barrels. The malolactic fermentation, also uninoculated, went through in barrels and wine was kept on the lees until bottling. Total production in 2016 was 462 cases.

    Additional Information

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