Wines with Boo

Free tasting | Saturday, October 12, 2019 | 4-6PM


Come taste wine with your Boo! Bill from Hogshead Wine Co. is visiting with a spoooooky line-up of wines on Saturday. We’ll have Freddy Nerks ‘Kuitpo Rosso’ - a red blend from winemaker Justin Lane, which has a little ghost peering at you from the bottle (oh hey, Boo). The new arrival of Stephen Panell’s ‘Dead End’ Tempranillo is a real Halloween treat with its label full of playful skeletons, and what a delicious red wine for fall with its cinnamon, spice, and black currant flavors (luv ya too, Skeleton Boo). Also try La Boutanche new arrivals - all natural French liter bottles of Gamay from Beaujolais and Riesling from Germany. Brave those Salem October crowds and receive 10% off at the wine tasting...for you and ya' Boo!

Wines with Boo Line-up:


2016 Freddy Nerks Kuitpo Rosso

Who: Justin Lane

What: Blend of Pinot Noir, Dolcetto, Syrah, and Sauvignon Blanc

Where: South Australia, Australia (vineyards are located in an area called Kuitpo near Adelaide Hills)

How: The different grapes are vinified separately before most of the wine is aged in stainless steel. A small percentage is aged in barrel for 10 months.

Farming Method: Organic methods

Fun Fact: There’s a ghost on the label! Who doesn’t love a ghost wine for October in Salem?

Tasting Notes: Easy-drinking and lovely with a slight chill. Notes of baking spices,raspberries and black currant.


2017 S.C. Pannell ‘Dead End’ Tempranillo

Who: Stephen Pannell

What: 100% Tempranillo 

Where: South Australia, Australia (vineyards are located in McLaren Vale outsided of the city of Adelaide)

How: This bold red was aged in very large French and Hungarian oak barrels for 7 months. Stephen prefers a fresher ‘stamp’ to his wines, and reducers the oak influence by using larger, more neutral oak barrels for aging. Typically, if a barrel is larger the influence of oak is less than when wine is aged in smaller oak barrels. 

Farming Method: Biodynamic

Fun Fact: Stephen uses open fermenters, natural yeasts, limited new oak and the wines are naturally bottled unfined and unfiltered.

Tasting Notes: Juicy strawberries and figs with a medium amount of chewiness and tannin. Screw cap makes it easy to open, sip, repeat.

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2018 Olivier Minot La Boutanche Gamay

Who: Olivier Minot

What: Gamay

Where: Southern Beaujolais, France (Southern part of Burgundy)

How: Wine is made with semi-carbonic fermentation with native yeasts in cement tank with absolutely no SO2 added whatsoever. Slight little spritz upon opening the screw cap.

Farming Method: Biodynamic/Organic farming

Fun Fact: From 70+ year-old Gamay vines planted atop sand and limestone-based soils. 

Tasting Notes: Smooth and chuggable (just look at that pig!) with notes of cherry and plum.


2017 Andi Knauss La Boutanche Riesling

Who: Andi Knauss

What: Riesling

Where: Württemberg, Germany (Borders the region of Baden)

How: These grapes ferment naturally and are aged in stainless steel.

Farming Method: Biodynamic

Fun Fact: If you haven’t had a wine from Württemberg before that’s because until recently locals have guzzled up Württemberg wine just for themselves; however, younger generations of winemakers like Andi Knauss are determined to make this region known internationally! 

Tasting Notes: Dry and luscious with notes of lemon peel, green apple, and white blossoms.