Folk Machine ‘Jeanne d’Arc’ Skin-Contact White Blend, California 2025
Regular price
$24.00
Shipping calculated at checkout.
Folk Machine is the small-production label of Hobo Wine Company, founded in 2002 in Santa Rosa by Kenny Likitprakong. Kenny does not own vineyards and sources from a network of organic and sustainable growers. The Jeanne d’Arc orange wine has been made since 2008 as a deliberately unconventional project, and it remains one of the label’s most distinctive bottlings.
- WINEMAKER: Kenny Likitprakong
- FARMING: Practicing Organic
- VARIETY: Chenin Blanc (60%), Viognier (20%), Verdelho (20%)
- TERROIR: Merritt Island in the Clarksburg AVA, Sacramento–San Joaquin Delta, cooled by Delta breezes. Verdelho from Suisun Valley.
- VINIFICATION: Picked around 20–21 brix. Destemmed into an open-top fermenter. Native fermentation after nine days on the skins, with no chilling or inoculation. Pressed off the skins to neutral French barrels, where malolactic fermentation proceeded naturally. Unfined and unfiltered.
- AGING: Neutral French barrels. No SO2 during aging.
- TASTING NOTES: Savory and textural, with a pseudo-mineral edge from the skins. Slight oxidative character and a balance of acid and tannin that settles over time. Unfiltered haze and sediment add to the texture.
- FOOD PAIRINGS: Fish and light meats, Iberian ham and aged Spanish cheeses, and Lebanese tabbouleh or herb-forward salads.
Folk Machine ‘Jeanne d’Arc’ Skin-Contact White Blend, California 2025
Regular price
$24.00
Shipping calculated at checkout.
Folk Machine is the small-production label of Hobo Wine Company, founded in 2002 in Santa Rosa by Kenny Likitprakong. Kenny does not own vineyards and sources from a network of organic and sustainable growers. The Jeanne d’Arc orange wine has been made since 2008 as a deliberately unconventional project, and it remains one of the label’s most distinctive bottlings.
- WINEMAKER: Kenny Likitprakong
- FARMING: Practicing Organic
- VARIETY: Chenin Blanc (60%), Viognier (20%), Verdelho (20%)
- TERROIR: Merritt Island in the Clarksburg AVA, Sacramento–San Joaquin Delta, cooled by Delta breezes. Verdelho from Suisun Valley.
- VINIFICATION: Picked around 20–21 brix. Destemmed into an open-top fermenter. Native fermentation after nine days on the skins, with no chilling or inoculation. Pressed off the skins to neutral French barrels, where malolactic fermentation proceeded naturally. Unfined and unfiltered.
- AGING: Neutral French barrels. No SO2 during aging.
- TASTING NOTES: Savory and textural, with a pseudo-mineral edge from the skins. Slight oxidative character and a balance of acid and tannin that settles over time. Unfiltered haze and sediment add to the texture.
- FOOD PAIRINGS: Fish and light meats, Iberian ham and aged Spanish cheeses, and Lebanese tabbouleh or herb-forward salads.