Hawk & Horse Blog

As you all know, Hawk and Horse Vineyards is certified organic, and biodynamic. We get a lot of questions about biodynamic farming, and what it means, enjoy this video on an introduction to Biodynamic, and it’s benefits!

Since you loved our tutorial on how to open a bottle of wine so much, we decided to help you ring in the New Year with a video on how to open a bottle of champagne!

Enjoy this sweet review on our 2011 Latigo!

When someone mentions cookies the first thing that comes to mind for me are Girl Scout Cookies. There are several kinds that I really like and order whenever the opportunity arises, but one stands above the others. There is something about Samoas that get me a little more excited and cause my taste buds to start watering. They’re fairly soft but have a little bit of a crunch to them. The coconut flavor always takes me by surprise as if it’s the first time, and the dark chocolate is a sweet reward all by itself. As delicious as they are they can be enhanced with the perfect wine pairing. If you want to kick your Samoas game up several notches you need to pair it with a this great wine from Lake County California. Hawk and Horse Vineyards 2011 Latigo ($50): This fortified wine is produced in the Port style. It’s composed entirely of Cabernet Sauvignon from the Red Hills AVA in Lake County California and fortified with high proof Brandy. Red and black cherry aromas dot the gentle nose of this dessert wine. The gentle palate is studded with red raspberry characteristics that are interspersed with wisps of red cherry and ripe strawberry. There’s a depth and complexity here that belies the soft and light mouth-feel. Each successive sip reveals layers of profundity. The finish is above average with sweet, red fruit flavors echoing on and on. Sipped by itself this is a delicious Port style wine. However when it’s paired with Samoas both are elevated. The dark chocolate, coconut and caramel from the cookie marry gloriously with the all of the bright red fruit flavors. 



Our winemaker, Tracey Hawkins, will guide you through a tutorial on how to open a bottle of wine!

Wine Spectator features Owner, David Boies.

Case by Case:  Founding Partner, Renown Attorney and wine collector is featured in the June 2016 installment of Wine Spectator.   Read on for an excerpt:

[David’s] engagement with wine extends far beyond the walls of his cellar. Combining his enological obsession with Mary’s love of travel and biking, the couple has pedaled through wine lands across the world, visiting Bordeaux, Burgundy, the Loire Valley and the Dolomites in Italy. Excursions to California set the stage for perhaps the most enduring component of Boies’ wine legacy: Hawk and Horse Vineyards, a biodynamic estate located in the Red Hills appellation of Lake County. Boies bought the 900-acre ranch in 1990, originally using it for recreation and raising Black Angus cattle. Situated at elevations of between 1,800 and 2,200 feet on red volcanic soils, the site struck Boies as ideal for Cabernet cultivation. After consulting with Napa producers such as Caymus and Quintessa, and commissioning soil testing at the property from the University of California, Davis, Boies handed day-to-day operations of the site over to his stepdaughter, Tracey Hawkins, and her husband, Mitch, in 1999.


Consulting winemaker [Dr.]Richard Peterson, who has worked with Napa luminaries Beaulieu Vineyard, Screaming Eagle and Atlas Peak, among others, has lent his expertise to the project since 2006. “I was drawn to them from the start by their uniqueness in the industry and their desire to achieve true excellence in their wines,” he says. “Hawk and Horse Vineyards’ wine grapes are deliberately harvested at traditionally low Brix levels—levels designed to guarantee a more European sugar/ acid balance in the grapes than is often endured in California. This produces table wines that are more food-friendly and yet will age beautifully in bottle.” From vines planted in 2001, the estate produces several varietal bottlings of Cabernet and a Port-style dessert wine called Latigo, fortified with alembic-distilled brandy. Boies says the wines have been steadily improving in quality since the inaugural vintages—they now grace restaurant wine lists in New York, and Boies proudly served them to guests at his recent birthday celebration in Las Vegas. Animating his interest is a commitment to terroir and a deep curiosity regarding the complex interaction of wine, place and people. “Wine is the product of winemaking and a product of farming,” he says. “You sometimes get that sense from visiting producers, but you never really understand it until you start to make it yourself.”

Hawk and Horse Vineyards