Ask A Winemaker

Hawkes Harvest Update 2009

By admin
August 27, 2009

Hawkes Harvest Update 2009

Jeremy shakes off a massive hangover to join Beatrice and Jake Hawkes, and Juan as they head out to Chalk Hill Road to check in on how premium wine grapes are ripening in Alexander Valley. We discuss brix, different soils, exposures, and other matters of terroir. Things get complicated when Beatrice starts harvesting Merlot [...]

By jjspring
February 20, 2009

Bottling Line: Uncut

Here, we give you an in-depth look at the bottling line. This video update shows Hawkes Alexander Valley Cabernet Sauvignon and Merlot going into bottle. It’s an exciting event which marks the conclusion of the youthful and innocent stages in the wine’s life span. If you have teenagers, liken this to the [...]

By jjspring
February 16, 2009

The Bottling Waltz…

Here’s a streamlined look at the bottling process.¬† Watch Hawkes Estate Cabernet and Merlot¬† waltz from barrel to bottle in two minutes.¬† Check back in the next few days, Jake will give us a more in-depth look at the bottling line.

By jjspring
December 28, 2008

The Hawkes Video Blog-2008 Cab Crush

As you’ve probably heard, 2008 was an interesting year to grow grapes and make wine. Many California growers have reported the lowest yields in recent memory, this due to several factors: frost after bud-break, extreme heat spikes during set, and a treacherously hot drought all season long. Only now are we starting to [...]

By jjspring
November 19, 2008

Ask A Winemaker: Red v. White, Native yeasts and more

I love this blog. You guys are so smart and so sexy! I have questions about wine!
How do you make red wine get “good color”? Do you make red wine differently from the way you make white wine?
Also, I hear people talking alot about native fermentation. What does that mean? Do you use native fermentation [...]

By jjspring
October 27, 2008

Ask a Winemaker… Bricks and Brix…

On October 18, Zachory Scholz wrote:
I love this video blog. Keep it up!
This episode made me wonder if there a consistent sugar level that you pick grapes at, or does it vary by variety? Is there a standard level across the industry or does each winemaker have their own magic number? Also How does the [...]