What can be said about the iconic Hudson Ranch and Vineyards that hasn’t been said before? Proprietors Lee and Cristina Hudson emit pure sunshine and rightfully so, they are living the self-proclaimed agrarian dream. If you are not already familiar, Lee and Cristina farm over 2,000 acres of gardens, forests, and rolling hillsides, fervently populated by wildlife and sprawling grapevines in the Carneros area that separates Sonoma from Napa. Surrounded by the bucolic nature of Hudson Ranch, this pair of nurturers care for lamb, chickens, and heritage breed pigs. They grow olives for oil and seasonal fruits and vegetables that make their way into local markets. Depending on how long you have been in our club, you may have received a passionate email (or two) about a certain Carneros Chardonnay. Well, as it happens, they farm incredible Merlot and Cabernet Franc too. Not to mention Sauvignon Blanc, Syrah, Grenache, Viognier, and of course, Cabernet Sauvignon. The ranch is planted to 200 acres of vines spread over 30 individual blocks. Each site can be defined by its unique combination of micro-climate, soil type, rootstock, and grape varietal. The moderating influence of the San Pablo Bay allows the grapes longer hang time in which to develop flavor intensity, without sacrificing acidity or structure.
Armed with incredible foresight, Lee Hudson purchased what would become Hudson Ranch in 1981 and transformed the land into the highly esteemed vineyard it is today. Originally from Houston, Texas, Lee studied horticulture at the University of Arizona. After graduation he worked with the respected Jacques Seysses of Domaine Dujac, in Morey St. Denis, Burgundy; learning that only exceptional grapes from the finest vineyard sites produce truly world class wines. Lee returned to the States to complete his graduate studies in viticulture and enology at University of California at Davis. Cristina Salas-Porras Hudson, a Texas native, received her B.A. in East Asian Studies from Middlebury College in Vermont and later a graduate degree in Japanese from Keio University in Japan. Over a 25 year span she worked alongside Alice Waters of Chez Panisse and consulted for the likes of Hermès Fashion, Steve Jobs, Rockfield Japan, and Slow Food International. She helped to open the distinguished Park Hyatt Hotel in Tokyo as well as the LEED Platinum Certified Bardessono Hotel & Spa in Yountville, CA. Lee and Cristina Hudson are visionaries, farmers, and tastemakers, responsible for not only a place, but an idea; if properly cared for, their farm and its fruit will embody the very sense of wonder, sincerity and enthusiasm with which they personally start each day.
The 2018 Phoenix Red Blend is a made up of 60% Merlot and 40% Cabernet Franc. All estate fruit, hand-picked at night, hand-sorted and fermented using native yeasts. The wine is aged in 80% French oak barrels for 20 months. The nose envelopes you with bright red summer fruit aromas then evolves into dark notes of cherries, vanilla, graphite, allspice and cloves. It is rich while having a structured mid-palate and long finish of finely polished tannins.
