2019 | Hudson Ranch | Phoenix

Ripe plums, blueberries and black cherries combine with sweet vanilla, pine wood and baking spices. Full-bodied, plush and tannic, yet this has a creamy, soft texture.

Reviews:

• Wine Advocate: Composed of 64% Merlot, 18% Cabernet Sauvignon and 18% Cabernet Franc, the deep garnet-purple colored 2019 Phoenix gives up notes of ripe black plums, blackberry preserves and mulberries, plus suggestions of menthol, dark chocolate and spice cake. Medium to full-bodied with plush tannins and bags of juicy black fruits, it finishes with a vibrant, lifted finish.

• James Suckling: Ripe plums, blueberries and black cherries combine with sweet vanilla, pine wood and baking spices. Full-bodied, plush and tannic, yet this has a creamy, soft texture. The juicy and vibrant character makes its easy to drink. Long, warming finish. 64% merlot, 18% cabernet sauvignon and 18% cabernet franc. Give it three or four years to soften and come together.

Producer Information

Founded in 1981, Hudson Vineyards is situated deep in the heart of the gently rolling hills of Napa Valley’s Carneros District. The property was originally known as Talcoa Vineyards, an Indian name meaning ‘laughing land’ for the constant and cooling winds that undulate the land throughout the year. One of the finest grape growing regions in the United States, Carneros receives cool breezes off the Bay of San Francisco that allow the grapes a longer hang time in which to develop flavor and intensity, without sacrificing acidity and balance. Hudson Vineyards is owned and operated by Lee and Cristina Hudson. Lee & Cristina maintain an intimate relationship with the land, and eco system. The Estate’s year-round 35-person team collectively manages the farm’s biodiversity, supporting its polyculture from planted trees to native grasses and cover crops, including bird boxes to beneficial insects. The farm has a fully functioning and burgeoning CSA program as well. As the proprietor of Hudson Vineyards, Lee Hudson has transformed his land into one of today’s most highly esteemed vineyards. Born and raised in Houston, Texas, Lee received his B.S. in Horticulture at the University of Arizona, before working with the esteemed Jacques Seysses of Domaine Dujac in Morey St. Denis, Burgundy. It was here that he first learned that great grapes from hallowed vineyard sites produce truly world class, fine wines. Upon returning to the United States, Lee studied viticulture and enology at University of California at Davis, where many of his classmates are now his clients. Many esteemed producers don the name of Hudson vineyard designate on their labels (including Arietta, Bedrock Wine Co., Cakebread Cellars, Darioush, Duckhorn, Kistler, Kongsgaard and Ramey Wine Cellars), in addition to producing three estate white varieties and seven red, all vinified with holistically farmed fruit. Cristina Salas-Porras Hudson developed her discerning eye through a distinguished, twenty-five year career in the interrelated disciplines of food and wine, hospitality, and design. After working alongside Alice Waters of Chez Panisse for ten years, Cristina consulted for Hermes, Slow Food International, Steve Jobs, and Rockfield Japan. Her talents and experience are now integral to her work with her husband, Lee, at Hudson Ranch and Vineyards, as well as overseeing their Napa Valley-based business, Hudson Greens & Goods. A native Texan from El Paso, Cristina received her BA in East Asian Studies from Middlebury College in Vermont, and a graduate degree in Japanese from Keio University in Japan. She helped to open the renowned Park Hyatt Hotel in Tokyo, and the art-driven Bardessono Hotel in Yountville, California, as well as co-founding O Olive Oil Company. Along with Lee and their children, Cristina is happiest gathering friends and family around her dining table.

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