Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | $75.00≈ €66.74 · £56.38 | www.maggyhawk.com ↗ |
2023 Technical Specifications
Alcohol 13.6%
pH 3.56
Total Acidity 5.7 g/L
Grape Varieties 100% Pinot Noir
Region Anderson Valley
Soil Mostly wolfey sandstone, With varying levels of bearwallow clay
Sites Maggy Hawk Estate blocks 4, 5, 7, 9 and 11
Grape Clone 115, 667, 777 and Pommard
Fermentation Vessels Tanks, with vineyard sections and some destemmed and whole-cluster portions fermented separately
Pressing Method Gently Pressed, With Free-Run Wine Kept Separate From The Hard Press
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Oak Types French oak
Production Details Fruit was hand-picked early in the morning. Lots were handled separately, cold-soaked for 5 days, and fermented with pumpovers and approximately 14 days on skins, with the precise skin-contact period adjusted by lot. After gentle pressing and separation of free-run and hard-press fractions, the wine underwent spontaneous malolactic fermentation without bacterial inoculation and aged 16 months in French oak. Production was 282 cases.
Tasting Notes Pomegranate, raspberry, red plum, cherry, blood orange, lilac, sweet pea, lily, toasted pistachio, cardamom, white pepper and Luxardo cherry; bright acidity, medium tannins and a clear, persistent finish
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2022 Technical Specifications
Alcohol 12.9%
Grape Varieties 100% Pinot Noir
Region Anderson Valley
Soil Mostly wolfey sandstone, With varying levels of bearwallow clay
Sites Maggy Hawk Estate blocks 5, 6, 8, 9 and 12
Grape Clone 115, 667 and 2A
Fermentation Vessels Tanks, with vineyard sections and some destemmed and whole-cluster portions fermented separately
Pressing Method Gently Pressed, With Free-Run Wine Kept Separate From The Hard Press
Oak Details 19% First Fill New Oak
First Fill New Oak19%
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Fruit was hand-picked early in the morning. Lots were cold-soaked for 5 days and fermented with pumpovers, typically spending about 14 days on skins, although extraction time varied by lot. The wine was gently pressed, with free-run and hard-press fractions separated, underwent spontaneous malolactic fermentation without bacterial inoculation, and aged 15 months in French oak. Production was 336 cases.
Tasting Notes Fresh red beet, pomegranate, red cherry, cranberry orange, hops, turmeric powder and cinnamon sugar; bright acidity, medium tannins and an elegant, persistent finish
Sources: www.maggyhawk.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.8%
pH 3.45
Total Acidity 6 g/L
Grape Varieties 100% Pinot Noir
Region Anderson Valley
Soil Mostly wolfey sandstone, With varying levels of bearwallow clay
Sites Maggy Hawk Estate blocks 6, 7, 9, 10 and 13
Grape Clone 115, 667 and 2A
Fermentation Vessels Tanks, with vineyard sections and some destemmed and whole-cluster portions fermented separately
Pressing Method Gently Pressed, With Free-Run Wine Kept Separate From The Hard Press
Oak Details 16% First Fill New Oak
First Fill New Oak16%
Oak Types French oak
Production Details Fruit was hand-picked early in the morning. Lots were handled separately, cold-soaked for 5 days, and fermented with pumpovers and approximately 14 days on skins, with the precise skin-contact period adjusted by lot. After gentle pressing and separation of free-run and hard-press fractions, the wine underwent spontaneous malolactic fermentation without bacterial inoculation and aged 16 months in French oak. Production was 620 cases.
Tasting Notes Ripe strawberry, rose petal, chocolate raspberry, cassis, Luxardo cherry, chanterelle and cedar; lively acidity and medium, well-integrated tannins
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2018 Technical Specifications
Alcohol 14.1%
pH 3.69
Grape Varieties 100% Pinot Noir
Region Anderson Valley
Harvest Dates 5 Oct 2018 to 13 Oct 2018
Sites Maggy Hawk Estate blocks 4, 6, 9, 12 and 15
Grape Clone Pommard, 2A, 115, 667 and 777
Fermentation Vessels Separate lots, with some block lots divided to incorporate whole cluster during fermentation
Pressing Method Pressed Very Gently, With Free-Run Wine Kept Separate From The Harder Pressing
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details The blend contained 20% whole cluster. Block lots received a 5-day cold soak, followed by fermentation lasting about 14 days with regular pumpovers. Fruit was pressed very gently, free-run wine was separated from the harder pressing, and the wine underwent spontaneous malolactic fermentation before aging 15 months in French oak. The sheet also lists TA as 5.5 but supplies neither a unit nor an analytical basis, so it is not proposed as total_acidity_gl. Production was 484 cases.
Tasting Notes Red cherry, currants, tart strawberry and dried rose petals; juicy texture, balanced acidity and subtle tannins
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2317063 | — | — | wine-searcher.com ↗ |