Hawkster

Maggy Hawk Logo Hawkster
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[Updated January 14, 2015.  Our original article alleged that Brooke Gadke owned Maggy Hawk.  In fact, the owner is Barbara Banke.  Ms. Gadke is the estate manager.  Our apologies for this error — and for not making this correction sooner.]

We often say that we don’t choose when to make the Hawkster, rather it chooses – or demands – the years in which it wants to be made. This is only the second time since the winery’s founding that we have released a Hawkster Pinot Noir. With 177 cases made, we hope you are as thrilled with this special allocation offering as we are.

A few weeks ago we reviewed Maggy Hawk. We discovered them at the Family Winemakers tasting in August. We were therefore prepared when we got the e-mail: the 2011 Hawkster was available. Here’s what estate manager Brooke Gadke said →

Aromas of black cherries, spice and rose petals with undertones of dust, similar to the “desert” style of the Santa Rita Hills. More spice on the palate accompanies bing cherries and tannins. A long finish that can only be described as a major surprise. Words fail me.

Hawkster Blurb

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But you better get it while you can. The label says 195 cases produced, but Brooke e-mailed me that the actual number is 177. Standard allocation is six bottles — you can request more. I always hesitate to recommend a pinot noir at $66/bottle, but this one is, if anything, a bargain. A cult wine that tastes like a cult wine but is in the Hartford – Lynmar price range. What’s not to like?

About the author

Tony Lima has been a California wine fan since arriving in California from the east coast in 1974. He's lived the growth and expansion of the West Coast industry first hand. He's seen the fickle California Wine consumer fads pop up and burst... the craze for Zinfandel, then oaky Chardonnay, then Merlot, now Pinot Noir. On behalf of fellow Californian oenophiles, he hunts for great pinot noir and great values in pinot noir all along the West Coast. His day job is Professor of Economics at California State University located in Hayward. His undergrad degree in chemical engineering (MIT) and his MBA (Harvard) and Ph.D. Economics (Stanford) are the root of his interest in the Business of Wine. He is a card-carrying member of the AAWE - American Association of Wine Economists.

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