Saturday, January 18, 2014

Hopkins Estate Seyval Blanc 2009 (CT)

In 1979, Bill and Judith Hopkins transformed their dairy farm into a vineyard, one of the first in what has become a thriving Connecticut industry. I've been going there since the mid-1980s. Since then, it has consistently produced award-winning whites, reds and sparkling wines. Hopkins Vineyard grows 11 varieties of grapes in a spectacular setting overlooking Lake Waramaug. Located in Pomfret, Connecticut, in the Litchfield area, it is as charming a setting as I have ever driven through. Especially in summer and fall, the rock walls wind through the countryside like ribbons, the hills are dotted with wineries, there's charming Connecticut fall foliage, and tons of antique shops to survey.


Winemaker Jim Baker has said, “I’m proud of the work we do in the vineyard. I’m proud that other winemakers come here and are impressed with how well our fruit looks, and want to buy our grapes. I’m proud when people come here and enjoy the wine. I like to see people smile. I enjoy producing a product that people enjoy.”

Recently, we threw a party and set out a number of East Coast wines from anywhere from Maine to Virginia. Among the favorites on the table was the Hopkins Estate Seyval Blanc 2009. It I made from estate grown Seyval Blanc and Traminette grapes. This wine was crisp, clean, and dry. Big notes of tropical fruits, green apple, and lots and lots of citrus, especially lemon. Very much like a lemony Pinot Grigio-styled table white. Absolutely lovely!

Hopkins has become a leader in quality. They are making wonderful wines, and have really established themselves as one of the better wineries in New England, whose wines easily stand up outside the region.