“Aromas of carved Spanish cedar and lit tobacco float through the air. On the palate, beautiful and whimsical notes of black Twizzlers, rolled tobacco leaves, and earthy fennel fronds give way to a soft transition into the lengthy finish full of velvety melted dark chocolate and salty sour umeboshi plums.”
“An ideal vintage, essentially perfect! Ample rain through the winter and then a bit more in spring gave plentiful water for strong growth with minimal irrigation needed. The flowering period was a bit cool but didn’t cause the “shatter” that some growers were worried about. This gave us a healthy but not overabundant crop. The real hallmark of the vintage and key to its great quality is the very moderate weather through the summer and fall with only a handful of 100-degree days. Highs in the 80s and low 90s and cool nights got us to ripeness with plenty of lovely acidity. With no pressure from the weather, we were free to make picking decisions based on optimum maturity in all our vineyard sites.”
Spencer Hoopes loves wine and he also loves farming. What began as a passion for collecting wine and the land soon went beyond that. In 1983, Spencer planted his ten-acre vineyard in the Oakville AVA of Napa Valley. With the remarkable terroir, a little bit of luck, and a lot of love, we quickly found a home for the grapes in some of the better wineries in Napa Valley.
Fifteen years later, he decided to take some of those grapes off the market and put them into bottles with our name on the label. Spencer Hoopes had always loved aromatic wines with balance and structure, and he wanted to make that kind of wine with the grapes from his own vineyard. And so he launched Hoopes Cabernet.
Hoopes wines are classic cabs that capture the pure relationship between grape-grower and winemaker with an old-world-meets-new-world style profile. The philosophy is simple: minimize after-harvest manipulation of the grape so that you can enjoy the most important ingredient in its true form. This is true grower-made wine.
When Spencer Hoopes encouraged his daughter Lindsay to take over full management of the winery, she accepted, with a few conditions. The two now work together, sharing that vision of great cabernet sauvignon from the Napa Valley. And the working relationship is warm. “It is a privilege and an honor to help continue a family business that has been part of my life for as long as I can remember,” says Lindsay Hoopes.
Hoopes has been well-known for their single vineyard expressions, and, in particular, their wines from the Oakville appellation. In an effort to make an affordable, everyday Napa Valley Cabernet Sauvignon, Lindsay started producing a Cabernet Sauvignon that is a blend of three different vineyards in multiple sub-appellations in 2012. Without the limitations of working with a single vineyard, and some of our older vineyard sites, Hoopes Napa Valley can save on price without compromising on quality. Using a blend of wine from three vineyards under her management, this wine is affordable, and yet over-delivers for the price.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Wow. So when WD asked me to be an occasional guest Lab Rat, I had no idea I would be jumping through Hoopes so soon. Heh.
Anyway… if you know me at all, as the now former owner of Twisted Oak Winery, you know I’m all about the odd varieties I love that grow so well in the Sierra Foothills. Me and Napa Cabs seldom occupy the same space and time continuum. That said, I’m keen to try.
When I sliced open my Lab Rat shipment yesterday, I saw “Cab” and knew what to do. I’m going to have steak. The back label touted how the wine goes with a wide range of foods. So I defrosted a well marbled rib steak sourced from my local butcher, salted it right away to properly season it, and cooked it the way I like it. I also made mushrooms with bacon and shallots, and another side of pesto pasta and broccoli. That should be a good test - steak, a fungal porky umami bomb, and an herby basil fest. (I’ll post intimate details of each dish in the comments tomorrow if there is interest.)
I opened the wine whilst doing the final prep. I immediately noted aromas of cherry but it was overall a bit closed, and the tannins were very strong. So I set the glass down and finished getting the meal done.
I’m glad I waited because a bit of time and aeration did their good works.
My scribbled notes from my next taste wrote in big letters “jolly rancher cherry bomb!” because that’s what it is - not sweet but intense! And you need to know that’s a high compliment in my tasting lexicon. Cherry all day long and in the best way, complimenting the smoke of the steak and the savoriness of the shrooms. Even though cherry and basil don’t seem like good dance partners, the fruity nature of each won out.
Judging from my initial taste the tannin structure will develop very nicely over the years, do not hesitate to lay it down. But a little air time now will settle it down and make for a very nice glass to enjoy today with a wide range of foods. Especially steak!
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
2019 Hoopes Napa Valley Cabernet Sauvignon - $70 = 17.77%
I was very lucky to, once again, be chosen as a Lab Rat so I’d like to thank everyone and Alice for the opportunity.
I opened the package to find a bottle of Hoopes Cabernet Sauvignon (2019). It was warm to the touch so I put it in the wine fridge as I had a day before it needed to be reviewed.
One note: my wife and usual tasting partner was a little under the weather so this is a solo flight.
I decided to pop and pour first and then decant and let it sit for a while as I prepared a dinner of lamb gyros.
The color was dense though not as much as the 2014 Cab we opened the other night. I liked that because I find lighter Cabs tend to have the structure I like.
I really liked the nose prior to decanting. Pomegranate, plum, dark cherry and a hint of brown sugar(maybe?) and some funk (forest floor type of funk). In any case, it was hitting all the right notes for me. There was a freshness there that spoke to me.
On the palate, again, there was a youthful ebullience that immediately told me that this was a well made wine worth cellaring. There was loads of bright cherry and raspberry that evolved into a darker plum and a little bit of spice in the long finish. Maybe a little green pepper vegetal note in there as well. Prominent tannins and vibrant acidity. It coats your mouth but not in a flabby extracted way. It’s focused if that makes sense.
After preparing dinner (maybe 40-45 minutes), I poured another glass to see if anything had changed over time and going from the bottle to the decanter.
The nose was definitely more red berry than before and more floral kind of like hibiscus. Less funk.
The taste was also more fruit forward now but still sharp, acidic, and tannic though it had settled down a bit. I was enjoying this.
Paired with the gyro, it was terrific. In fact, what I would say about this wine is that it’s definitely a food wine right now. The acidity enhanced the lamb’s flavor (couldn’t help myself, I took a piece of lamb and dunked it in the wine; heavenly). It played well with the tzatziki and dill.
Bottom line: This is a good food wine right now and shows nice complexity and enhances roasted meat flavors. Laying it down for another three years will result in a very refined sipper suitable for quiet contemplation on a cool night.
I pegged the Casemates price at $30/bottle and I’m glad to see I wasn’t far off. I would encourage folks to get this one and drink a couple of bottles a year to watch it develop.
@GatorFL Haha! Maybe in the next chapter of my life, I’ll delve into the restaurant arts. However, today, I am strictly cooking for friends and family.
But thanks so much for the compliment.
Edit: Canhegd “coking” to “cooking”. One vice at a time.
This is why we have Rats, right? The description “notes of black Twizzlers, rolled tobacco leaves, and earthy fennel fronds” said to me - NO way. But neither rat has mentioned licorice/anise or tobacco at all.
Both speak of cherry and other fruit. I may need to try this… unless the cellaring is when the change will occur. Thoughts anyone?
As noted above, Mr. Jeb had a go at this…
The 2019 Cabernet Sauvignon Napa Valley is a clear step up and is a bigger, richer, deeper wine compared to the more forward 2018. Red and black fruits, iris, violets, and spicy notes flow to a medium to full-bodied, velvety textured, balanced Cabernet that is a stunning value. JD 2/16/23
Wine Access, a couple of notes that I believe are in-house, retail so grain of salt:
Another excellent example of Napa Cab from Hoopes with elegance and complexity. A deep ruby in the glass with a hint of magenta. The nose offers a cornucopia of lilac and violet surrounded by wild berry, and plum on a layer of licorice and dark roast espresso. The palate opens into a field of black cherry and plum, with currants and sophisticated tannin that gives way to a long finish. Drink now–2035.
This wine shows a deep ruby-garnet color in the glass and the nose is a profound mix of black fruit and dark-roast espresso accented by lilac and violet. Layers of black cherry, strawberry, and currant emerge on the palate, framed by a mountain of tannins that melts into a long finish.
I’m curious to learn about how this wine and their “Oakville” wine compare, e.g., who was the winemaker [Aaron Pott, Anne Vawter, ?]) and what was their flavor profile aim for each wine? Thanks.
this is a great question, especially for this wine and vintage. The 2019 is a split vintage in terms of winemaking. The vineyard management and fermentation was completed by Anne Vawter, but the majority of in-barrel work and final blend were completed by Aaron Pott. Aaron wanted to put his mark on this wine, so we ended up with a much higher proportion of Merlot in the final blend than in previous vintages (20% vs 0% in 2018, and 13% in 2017), which really balanced the otherwise stodgy Cabernet (a little softer and more approachable upon release).
As for the comparison between this and the Oakville, the Oakville is always 100% Cabernet from our Oakville vineyard that we planted on original, vinifera rootstock. The Oakville will show more earth and umami characteristics, and is VERY much Oakville in style and intent if that makes sense.
Both rats mentioned that this wine will be good cellared for around 3 years. I am new to cellaring wines and would love to understand the boundaries of a $30 bottle like this. Would this wine be sufficient to cellar for more than 3 years?
@HOUSTONHOARDER I think it’s good for maybe another seven years or so. I think it will be at its peak (where I like my wines) in three years.
Generally speaking, I like my wines between 7 and 10 years old. At that age, I think the fruit is still the star and the secondary and tertiary characteristics play just enough of a role as to be noticeable but not overpowering.
@HOUSTONHOARDER I also agree with the above opinion, but with reasonably good cellar conditions a wine like this would probably be fine in 10 or 15 years.
In for 4! This will be my first purchase since last winter. Hopefully, it will be cool enough in Florida by mid November that the bottles will arrive in perfect condition.
2019 Hoopes Napa Valley Cabernet Sauvignon
93 Points - Jeb Dunnuck
Tasting Notes
Specs
What’s Included
2-bottles:
Case:
Price Comparison
Not for sale on winery website, $660/case MSRP
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Nov 18 - Tuesday, Nov 19
2019 Hoopes Napa Valley Cabernet Sauvignon
2 bottles for $74.99 $37.50/bottle + $4/bottle shipping
Case of 12 for $369.99 $30.83/bottle + $1/bottle shipping
Wow. So when WD asked me to be an occasional guest Lab Rat, I had no idea I would be jumping through Hoopes so soon. Heh.
Anyway… if you know me at all, as the now former owner of Twisted Oak Winery, you know I’m all about the odd varieties I love that grow so well in the Sierra Foothills. Me and Napa Cabs seldom occupy the same space and time continuum. That said, I’m keen to try.
When I sliced open my Lab Rat shipment yesterday, I saw “Cab” and knew what to do. I’m going to have steak. The back label touted how the wine goes with a wide range of foods. So I defrosted a well marbled rib steak sourced from my local butcher, salted it right away to properly season it, and cooked it the way I like it. I also made mushrooms with bacon and shallots, and another side of pesto pasta and broccoli. That should be a good test - steak, a fungal porky umami bomb, and an herby basil fest. (I’ll post intimate details of each dish in the comments tomorrow if there is interest.)
I opened the wine whilst doing the final prep. I immediately noted aromas of cherry but it was overall a bit closed, and the tannins were very strong. So I set the glass down and finished getting the meal done.
I’m glad I waited because a bit of time and aeration did their good works.
My scribbled notes from my next taste wrote in big letters “jolly rancher cherry bomb!” because that’s what it is - not sweet but intense! And you need to know that’s a high compliment in my tasting lexicon. Cherry all day long and in the best way, complimenting the smoke of the steak and the savoriness of the shrooms. Even though cherry and basil don’t seem like good dance partners, the fruity nature of each won out.
Judging from my initial taste the tannin structure will develop very nicely over the years, do not hesitate to lay it down. But a little air time now will settle it down and make for a very nice glass to enjoy today with a wide range of foods. Especially steak!
Clearly we won’t be spared your chicken humor; good to see you hanging out.
How much more are you saving by buying a full case?
(Note: tax and shipping are not included in savings calculations.)
2019 Hoopes Napa Valley Cabernet Sauvignon - $70 = 17.77%
I was very lucky to, once again, be chosen as a Lab Rat so I’d like to thank everyone and Alice for the opportunity.
I opened the package to find a bottle of Hoopes Cabernet Sauvignon (2019). It was warm to the touch so I put it in the wine fridge as I had a day before it needed to be reviewed.
One note: my wife and usual tasting partner was a little under the weather so this is a solo flight.
I decided to pop and pour first and then decant and let it sit for a while as I prepared a dinner of lamb gyros.
The color was dense though not as much as the 2014 Cab we opened the other night. I liked that because I find lighter Cabs tend to have the structure I like.
I really liked the nose prior to decanting. Pomegranate, plum, dark cherry and a hint of brown sugar(maybe?) and some funk (forest floor type of funk). In any case, it was hitting all the right notes for me. There was a freshness there that spoke to me.
On the palate, again, there was a youthful ebullience that immediately told me that this was a well made wine worth cellaring. There was loads of bright cherry and raspberry that evolved into a darker plum and a little bit of spice in the long finish. Maybe a little green pepper vegetal note in there as well. Prominent tannins and vibrant acidity. It coats your mouth but not in a flabby extracted way. It’s focused if that makes sense.
After preparing dinner (maybe 40-45 minutes), I poured another glass to see if anything had changed over time and going from the bottle to the decanter.
The nose was definitely more red berry than before and more floral kind of like hibiscus. Less funk.
The taste was also more fruit forward now but still sharp, acidic, and tannic though it had settled down a bit. I was enjoying this.
Paired with the gyro, it was terrific. In fact, what I would say about this wine is that it’s definitely a food wine right now. The acidity enhanced the lamb’s flavor (couldn’t help myself, I took a piece of lamb and dunked it in the wine; heavenly). It played well with the tzatziki and dill.
Bottom line: This is a good food wine right now and shows nice complexity and enhances roasted meat flavors. Laying it down for another three years will result in a very refined sipper suitable for quiet contemplation on a cool night.
I pegged the Casemates price at $30/bottle and I’m glad to see I wasn’t far off. I would encourage folks to get this one and drink a couple of bottles a year to watch it develop.
Cheers! And, thanks, Alice, for the opportunity.
@lionel47 Great review and dinner looked amazing! Do you take reservations?
@GatorFL Haha! Maybe in the next chapter of my life, I’ll delve into the restaurant arts. However, today, I am strictly cooking for friends and family.
But thanks so much for the compliment.
Edit: Canhegd “coking” to “cooking”. One vice at a time.
@lionel47 Love that you dunked the lamb in the wine. Sounds like a perfect pairing. Thanks for the great review!
This is why we have Rats, right? The description “notes of black Twizzlers, rolled tobacco leaves, and earthy fennel fronds” said to me - NO way. But neither rat has mentioned licorice/anise or tobacco at all.
Both speak of cherry and other fruit. I may need to try this… unless the cellaring is when the change will occur. Thoughts anyone?
@fgfljsb like I said, it’s a good wine now and will be even better in a couple of years.
As noted above, Mr. Jeb had a go at this…
The 2019 Cabernet Sauvignon Napa Valley is a clear step up and is a bigger, richer, deeper wine compared to the more forward 2018. Red and black fruits, iris, violets, and spicy notes flow to a medium to full-bodied, velvety textured, balanced Cabernet that is a stunning value. JD 2/16/23
Wine Access, a couple of notes that I believe are in-house, retail so grain of salt:
Another excellent example of Napa Cab from Hoopes with elegance and complexity. A deep ruby in the glass with a hint of magenta. The nose offers a cornucopia of lilac and violet surrounded by wild berry, and plum on a layer of licorice and dark roast espresso. The palate opens into a field of black cherry and plum, with currants and sophisticated tannin that gives way to a long finish. Drink now–2035.
This wine shows a deep ruby-garnet color in the glass and the nose is a profound mix of black fruit and dark-roast espresso accented by lilac and violet. Layers of black cherry, strawberry, and currant emerge on the palate, framed by a mountain of tannins that melts into a long finish.
And that’s about it for Friday Fun Facts…
fwiw
I’m curious to learn about how this wine and their “Oakville” wine compare, e.g., who was the winemaker [Aaron Pott, Anne Vawter, ?]) and what was their flavor profile aim for each wine? Thanks.
@takethefarm
this is a great question, especially for this wine and vintage. The 2019 is a split vintage in terms of winemaking. The vineyard management and fermentation was completed by Anne Vawter, but the majority of in-barrel work and final blend were completed by Aaron Pott. Aaron wanted to put his mark on this wine, so we ended up with a much higher proportion of Merlot in the final blend than in previous vintages (20% vs 0% in 2018, and 13% in 2017), which really balanced the otherwise stodgy Cabernet (a little softer and more approachable upon release).
As for the comparison between this and the Oakville, the Oakville is always 100% Cabernet from our Oakville vineyard that we planted on original, vinifera rootstock. The Oakville will show more earth and umami characteristics, and is VERY much Oakville in style and intent if that makes sense.
@takethefarm On average, per cellartracker, the Oakville seems to get a couple of points higher from us amateur drinkers.
Both rats mentioned that this wine will be good cellared for around 3 years. I am new to cellaring wines and would love to understand the boundaries of a $30 bottle like this. Would this wine be sufficient to cellar for more than 3 years?
@HOUSTONHOARDER I think it’s good for maybe another seven years or so. I think it will be at its peak (where I like my wines) in three years.
Generally speaking, I like my wines between 7 and 10 years old. At that age, I think the fruit is still the star and the secondary and tertiary characteristics play just enough of a role as to be noticeable but not overpowering.
@HOUSTONHOARDER @lionel47 I completely concur with the above opinion.
@HOUSTONHOARDER I also agree with the above opinion, but with reasonably good cellar conditions a wine like this would probably be fine in 10 or 15 years.
Anyone in MN interested in a 2- or 3-way split?!?
/giphy worthy-towering-cereal
In for 4! This will be my first purchase since last winter. Hopefully, it will be cool enough in Florida by mid November that the bottles will arrive in perfect condition.
Anybody in the ATL want to split a case?
/giphy luscious-mostly-orangutan
