Celebrating 50 Years of Family Farming An Anderson Valley Icon Founded in 1968, Husch Vineyards has now been growing fruit for over 50 years. Many of those original Gewurztraminer and Chardonnay vines continue to produce fruit to this day. In 1971 Husch added Pinot Noir to the mix and the first wines were crafted in a small shed on the property, making Husch the first bonded winery in the Anderson Valley. By 1980 Husch added Sauvignon Blanc and Chenin Blanc to its portfolio of food-friendly wines.
Three Generations of Family Tradition Siblings Zac Robinson and Amanda Holstine continue to run the winery today much like their Grandfather Hugo Oswald did decades ago. Oswald – known to his grand kids The Husch tasting room, originally a pony barn, as “Grand Oz” – purchased the winery from founders Tony reflects the farming focus of the winery. Wine lovers and Gretchen Husch in 1979 and started a lasting family from near and far have visited Husch over the years tradition with an emphasis on farming, community, and and enjoyed the hospitality of our tasting room. quality. Most of Husch’s small production wines are available exclusively in the tasting room. Great Wines Start With the Right Grapes Husch planted the first Pinot Noir in the Anderson Valley and since that first harvest we have learned that the cool climate of the region makes for near-perfect vintages year after year. To find world class Sauvignon Blanc and Chardonnay, Husch turns to its vineyard partner La Ribera Vineyard in the nearby but much warmer Ukiah Valley. Husch’s Garzini Ranch – also near Ukiah – adds old vine Zinfandel to our vineyard portfolio. Viticulturist Al White oversees all three locations. All told, Husch harvests 10 different grape varietals each year and complements its widely available wines with reserve and vineyard-designated bottlings. Seven wines are distributed across California and can also be found in 30 other states.
Winemaking Is All About Attention to Detail From vintage to vintage Husch wines are consistent in quality. Credit goes to winemaker Brad Holstine (wait, isn’t that Amanda’s married name?) who has been at the helm since 2006. The Husch style is known for its low oak, low alcohol and food-friendly emphasis. This award-winning combination has earned Husch a loyal following who snap up the wines from each year’s harvest.
For more information: visit our website at www.huschvineyards.com or contact Zac Robinson at 707-462-5370.
Introduction to Key Husch Wines
2020 Sauvignon Blanc - Estate Bottled, Mendocino County 750ml/375ml Crisp, light, and clean -- this wine is everything that Sauvignon Blanc should be. With hints of citrus and subtle grass, this refreshing wine is a favorite with Husch fans who have been enjoying this perennial gold-medal wine since 1980!
2019 Chardonnay - Estate Bottled, Mendocino County 750ml/375ml This elegant wine was blended from our cool Anderson Valley fruit along with fruit from the warmer La Ribera Vineyards along Mendocino’s Russian River. Fermented and aged 8 months in barrel, the wine is mouth-filling with just a kiss of oak. This wine is Husch’s top selling varietal.
2020 Dry Gewurztraminer - Estate Bottled, Anderson Valley 750ml This wine starts with an amazing floral nose (including notes of rose petals, violets, and honeysuckle) followed by a surprisingly broad mouthfeel and a zesty finish. Anderson Valley is one of the best locations in the world to grow Gewurz and this wine shows why.
2020 Chenin Blanc - Estate Bottled, Mendocino County 750ml Floral aromas mingle with citrus flavors and zesty acidity in this semi-sweet wine (1.1% residual sugar). Perfect as an aperitif or picnic wine.
2019 Pinot Noir - Estate Bottled, Anderson Valley 750ml/375ml Delicate and elegant, this Pinot Noir offers notes of red cherry, rose petal, and an overtone of spice. Husch crafted Anderson Valley’s first Pinot Noir in 1973 (almost 50 years ago!) and remains at the forefront of Pinot producers world-wide.
2018 Cabernet Sauvignon - Estate Bottled, Mendocino County 750ml/375ml With an emphasis on fruit, juicy tannins and overall balance, this bright wine is delicious now and will age beautifully in the years to come. The wine offers appealing fruit aromas that lead to full mouthfeel and spicy finish.
2017 Late Harvest Gewurztraminer - Estate Bottled, Anderson Valley 375ml The fruit for this wine was laden with noble rot but the resulting wine is epicurean with its intensity and layers of flavors: honeysuckle, lychee, rose petal, spiced apricot and beeswax. The mouthfeel is broad and full with lingering viscosity and balanced acidity.
April 2021
BUSINESS OFFICE: PO Box 189, Talmage CA 95481 Tel: 707-462-5370 Fax: 707-462-5374 WINERY & TASTING ROOM: 4400 Hwy 128, Philo CA Tel: 707-895-3216 Fax: 707-895-2068 Toll Free: 800 55-HUSCH
History The tradition of Husch Sauvignon Blanc began when we harvested the first Sauvignon Blanc crop from La Ribera Vineyards back in 1980. The resulting wine – totaling only 200 cases – was an instant success. A tradition was born, and the loyal following for Husch Sauvignon Blanc has continued to grow over the years.
Winemaking Husch was treated to a long, dry growing season in 2020 with plenty of sunshine to ripen our Sauvignon Blanc. The vines thrived and produced a balanced and perfectly-ripened crop. We picked each vineyard block over the full spectrum of ripeness, which creates our layered house style. The winemaking process centered on cold incoming fruit, gentle whole-berry pressing, and a cool and oxygen-limited fermentation protocol with a variety of specialized yeast strains.
Tasting Notes Husch’s 2020 Sauvignon Blanc follows in our classic style. Lively aromas of guava, lemongrass, white grapefruit, honeydew melon, and a hint of freshly-cut pear leap from the glass. The wine is crisp and refreshing with flavors that jive with the aromas, leaving a succulent memory on the palate. Perfect for light meals, consider pairing this with Baja-style fish tacos, lemon pepper chicken, goat cheese, eggplant lasagna, grilled veggies, and fresh seafood.
Appellation: Mendocino Sugar at harvest: 23.5° - 24.4° Brix Fermentation: Cold fermented in stainless steel Harvest date: September 5 - September 23 Maturation: 5 months Titratable acid: 6.0 g/L Alcohol: 13.9% pH: 3.3 Cases produced: 9,594 Cellaring: 1 - 2 years with careful aging
History Our popular estate Chardonnay is crafted with a blend of fruit from our warm and cool weather vineyards. The fruit from the warmer La Ribera Vineyard in the Ukiah Valley provides vibrant tropical flavors to the finished wine, while our cooler Anderson Valley fruit provides delicate white stone fruit, a floral component, and subtle minerality.
Winemaking In 2019, the grapes from “both sides of the hill” ripened on different but complementary schedules. We picked the grapes by hand in the cool morning hours and immediately started our winemaking process. After the grapes were crushed each lot was inoculated separately using a number of carefully-selected yeast strains. With the fermentation underway, we drained the bubbling juice out of the tanks and into our barrel room to finish fermenting and begin the slow maturation process. We stirred and topped the barrels every two weeks through the winter and following spring. This approach adds richness and texture to the wine while letting the fruit character shine. When the wine was ready we blended the separate lots to create harmony from our distinct microclimates.
Tasting Notes Our 2019 Chardonnay highlights its purity of fruit, balance, and ideal terroir in every glass. Layered aromas and flavors of Bosc pear, white stone fruit, Meyer lemon, and freshly-cut apple are beautifully framed. This well-structured wine is rich on the palate, sustained by its natural acidity and a light touch of toasted oak smoothness. Delightful on its own, it also embraces the company of foods such as lemon pepper chicken, grilled pork loin, simply-prepared dorado, shrimp kebabs, and roasted eggplant.
Appellation: Mendocino Sugar at harvest: 23.1° - 25.2° Brix Fermentation: Oak barrels & stainless steel tanks Harvest dates: August 29 - September 28 Maturation: 9 months (10% new oak) Titratable acid: 5.6 g/L Alcohol: 13.9% pH: 3.3 Cases produced: 12,977 Cellaring: 2 - 5 years with careful aging
History Gewurztraminer, along with Chardonnay and Pinot Noir, was the winery's foundation in the early years, and the grape continues to thrive in our unique soils and cool climate. Our old vines were part of the original planting at Husch in 1968. They continue to produce beautifully aromatic fruit, with Gewurz's trademark pink and rust-colored berries.
Winemaking Carefully timing the harvest allows us to find the ideal balance between achieving a ripe aroma profile and maintaining acidity– a goal that dates back centuries in the Alsace region. So in 2020, we hand-harvested the grapes over several different nights to achieve this goal. We often choose to pick in the dark of the night so the grapes are cold and ideal for winemaking. We crush and press the fruit at daybreak and then begin a long, cool fermentation designed to preserve the aromatic character of Gewurz.
Tasting Notes While Gewurztraminer might be hard to pronounce, ours is easy to drink! Our 2020 wine features lifted aromas of jasmine, rose petal, and spice, with succulent fruit notes of white grapefruit, lychee, and pear. The rich palate melds with bright, focused acidity to carry through to a long and pleasant finish. The mix of florals, spice, and fruit makes the wine a pleasure to drink in its youth, though it will reward the patient few after some time in the cellar. This food- friendly wine pairs with gingered stir fry, roasted squash and eggplant, yellow or red curries, or warmed Camembert with honey and walnuts.
Appellation: Anderson Valley Sugar at harvest: 22.5° - 23.4° Brix Fermentation: Stainless steel tanks Harvest dates: September 10 - 17 Maturation: Three months in tank Titratable acid.: 5.6 g/L Alcohol: 13.9% pH: 3.1 Cases produced: 1,929 Cellaring: 1 - 5 years with careful aging
History Chenin Blanc is one of the most versatile grapes grown around the world. Chenin originally earned its fame in France’s Loire Valley, where it was crafted into sweet wine, dry wine, and even sparkling wine. Inspired by these examples, a few American wineries are making excellent wines from the noble grape. Since our first vintage in 1984, Husch has adopted an “off-dry” style that leaves a touch of residual sugar in the wine to accentuate the grape’s vibrant flavors and to complement the refreshing acidity.
Winemaking Consistent weather during the 2020 growing season gave our Chenin Blanc plenty of hang time to ripen beautifully. We hand-harvested, gently pressed, and fermented these grapes at a cool temperature in stainless steel tanks to retain fruit aromas. The lots were inoculated with several of our favorite specific yeast strains to add complexity. To preserve freshness, we blended and bottled the wine only four months after harvest.
Tasting Notes Our 2020 Chenin Blanc is lively and graceful. Lifted aromas of honeydew melon, white peach, chamomile, pear, and wet limestone invite your nose to the glass. Crisp, bright, and fruity in the mouth, the flavors and smooth texture linger with a mineral finish. This is a perfect wine for any occasion, whether sitting on a picnic blanket or at the dinner table. Enjoy this on its own or paired perfectly with roasted turkey, cantaloupe and prosciutto, cheesy pasta, or fresh seafood.
Appellation: Mendocino Sugar at harvest: 22.5° - 22.8° Brix Fermentation: Cold fermented in steel tanks Harvest dates: September 2 - 24 Maturation: 4 months Titratable acid: 6.1 g/L Alcohol: 13.2% Residual sugar: 1.1% Cases produced: 2,116 Cellaring: 1 - 2 years with careful aging
History In 1971, when Husch planted the first Pinot vines in the Anderson Valley, many naysayers thought red grapes were a losing proposition for the region. History has since proven that the warm days and cool, foggy nights are near perfect for ripening world-class Pinot Noir. Our Anderson Valley bottling is a complex blend of fruit from throughout the valley—from the warmer Boonville area all the way through to the northern, cooler ‘deep end’ vineyards.
Winemaking In 2019, we enjoyed a long and slow growing season in the Anderson Valley. Each vineyard lot was hand-picked, fermented separately in small open-top fermenters, and punched down by hand 2 - 3 times per day. About 10% of the fruit in this blend was left attached to the stems during fermentation, a traditional process called “whole cluster fermentation.” We find this approach adds complexity and character to the finished wine. The lots were gently pressed, aged nine months in French oak barrels, and thoughtfully blended for balance and purity of flavors.
Tasting Notes Lush and inviting, our 2019 Anderson Valley Pinot Noir showcases this valley’s great fruit. Living up to its striking ruby color, the wine presents vivid aromas of ripe cherry, red berries, hibiscus flowers, and baking spices. Subtle notes of rhubarb, earth, and graham cracker crumbs add depth and complexity. The wine delivers excellent balance, purity of fruit, and sustained richness with a silky-smooth texture. This dinner table classic pairs exceptionally with coq au vin, turkey or duck entrées, roasted pecans and walnuts, or creamy cheeses.
Appellation: Anderson Valley Sugar at harvest: 23.5° - 26.1° Brix Fermentation: ¾-ton open top fermenters Harvest dates: September 17 - October 8 Maturation: 9 months in barrel (23% new) Titratable acid: 5.3 g/L Alcohol: 13.9% pH: 3.6 Cases produced: 4,717 Cellaring: 5 - 7 years with careful aging
History Since Cabernet Sauvignon thrives in a warmer climate, we have always grown our fruit further inland amongst the sunny hillsides along the Russian River in the Ukiah Valley. We select gravelly, well-drained soils for Cabernet; the vines struggle in these conditions resulting in low yields of grapes with exceptional flavor.
Winemaking The long, moderate growing season in 2018 provided a vintage of excellent Cabernet with small, concentrated berries. Each vineyard block was picked at optimal ripeness, destemmed, and fermented in a mix of small open-top fermenters and stainless steel tanks. After fermentation, we pressed to oak barrels from our favorite coopers, where the wine aged for eighteen months. Careful blending and minimal handling let the quality of the fruit shine in this blend.
Tasting Notes Our 2018 Cabernet Sauvignon is a Mendocino classic. You will find layered aromas of ripe red cherry, graphite, currants, pie crust, and elegantly toasted oak. On the palate, the wine opens with a burst of red and black fruit, followed by the more savory and complex earth and spice notes. Fine-grained tannins and balanced acidity sustain its fullness through a long finish. Built for the dinner table, consider pairing this wine with ribeye steak, lamb chops, firm cheeses, or a dense chocolate cake.
Appellation: Mendocino Sugar at harvest: 25° - 28.8° Brix Fermentation: Tanks and ¾-ton fermenters Harvest dates: October 5 - October 19 Maturation: 18 months in barrel (25% new) Titratable acid: 5.8 g/L Alcohol: 13.9% pH: 3.4 Cases produced: 3,125 Cellaring: 5 - 10 years with careful aging
History Gewurztraminer, one of the four noble grapes from the Alsace region of France, has a long history as a late harvest wine. For any given year though, a successful late harvest is far from guaranteed; it is possible only in those vintages with cooperative weather, ample fruit set, and a patient winemaker.
Winemaking In 2017, we left a large portion of our Gewurztraminer under the leaf canopy, with the hope of increasing fruit zone humidity and encouraging “noble rot,” otherwise known as botrytis. As the growing season progressed, the cool, foggy mornings and warm days enabled the onset of botrytis in some areas of the vineyard. By the time of harvest, this farming approach yielded superbly sweet grapes to be picked by hand, carefully sorted, and cool-fermented in the winery. We tasted daily throughout fermentation. When the sugar and acid found balance, we filtered the wine to remove the yeast and arrest the fermentation.
Tasting Notes Our Late Harvest Gewurztraminer features jasmine and rose petal, dried apricot, juicy stone fruits, wildflower honey, and spice on the nose. The rich sweetness balances brilliant acidity in a wine that starts sweet yet finishes bright, clean, and smooth. This concentrated wine will continue to gain complexity and richness over the next 7 - 10 years. It will shine as either an aperitif or digestif. We recommend pairing with strong cheeses such as Roquefort or Muenster, roasted walnuts, rich crème brûlée, or foie gras.
Appellation: Anderson Valley Sugar at harvest: 29.2° Brix Fermentation: Stainless steel tank Harvest date: October 26 Maturation: 4 months in tank Titratable acid: 9.0 g/L Alcohol: 10.0% Residual sugar: 17% Cases produced: 383 Cellaring: 7 - 10 years with careful aging