PINOT NOIR BLANC, 1982 – HMR LTD.
by Paul Kalemkiarian Sr | May 1983
Our California wine this month is sporting a new label. An ownership shuffle has occurred at Hoffman Mountain Ranch Vineyards of Paso Robles, and the new partners have chosen to call the vineyard and winery HMR Limited. The new label is a definite improvement over the old one. (Easier to read).
To my chagrin, the Hoffman family is no longer actively involved in the operations. It was a financial problem, and limited partners were added to solve the crisis. They are seasoned business people, and committed to making good wine.
Evidence of the new philosophy is the hiring of my good friend Ed Masciana as Marketing Director. They will go places with him. A new winemaker has come on board also; he is U.C. Davis trained Chris Johnson. His last assignment was with Wagner Vineyards in New York, and prior to that he was assistant winemaker at David Bruce Winery near Santa Cruz. I am sure good things will be forthcoming.
This is one of the last wines Michael Hoffman made at the ranch. It was made from grapes grown on the estate. The microclimates and soil in the Santa Lucia Mountain Range contribute to the quality. The hand of Andre Tchelistcheff as consultant adds to the final product. (He will continue consulting). For more information on HMR see Nov.1982 newsletter.
Pinot Noir, the classical red grape of Burgundy in France, is rarely made as a white wine there. Except for its use in champagne, the making of white wine from red grapes has become an American winemakers experiment. Isolated examples do exist elsewhere, but of recent, a deluge of light, white or pinkish white wines have been cropping up all across the American wine spectrum. They are made by removing the skins right after crushing to prevent the natural pigment of the red grape from dissolving in the must.(the pulp of red grapes is white, not red). The result is usually a fresh, fruity, young light wine, with the varietal character showing.
Our wine has a golden pink hue. It has a fruity, “hard candy” aroma. The taste shows a crisp acidity that adds zest to the flavor. It has a light body, and the varietal character of the grape is discernible. (but what a difference to the red stuff!). Slight hint of sweetness exists, but the acid balance makes for a long crisp finish. Serve chilled with luncheons, salad and sandwich fare.
Cellaring Notes: Not for ageing. Good for 12 months.