Interview with the Winemaker: Doug Hackett
Our winemaker Doug Hackett is a really interesting and innovative guy who uses his considerable skills to make dynamite wines. We thought you might like to learn a little more about his style and vision for Spicy Vines, and what we can expect to taste in the next few years.
As you may already know, before coming to us, Doug was a founder and winemaker for two boutique wine brands. He’s a true artisan who has received more than 200 medals and 90+ point ratings throughout his winemaking career.
One of the greatest things about Doug is that he is always experimenting. You name it, he probably has it in the making somewhere in his cellar - and usually in a hidden barrel that only he can find. All you have to do is ask the magic word and you can usually score yourself a taste. (Hint: How do you get a bunch of Canadian’s out of the pool? You say, “please”).
Creativity is part of the essence of Spicy Vines. Remember it was Crystalyn’s ingenuity to make the first ever Spiced Wine in the U.S. that eventually led to the foundation of the winery. With that same spirit, Doug also loves to create, and the real beneficiaries of all of these creations are the Spicy Vines wine club members.
In fact, as a wine club member, you get exclusive access to most of Doug’s one-off projects, when and if they ever become available. Special vintages and varietals such as a Nouveau style Pinot Noir, Counoise, Carignane, or Petit Verdot are just a few examples of small lot and limited edition wines only members have had a chance to get their hands on.
Aside form the super exclusive stuff, the basic Spicy Vines lineup includes a Pinot Noir, Chardonnay, Old Vine Zinfandel, Field Blend and one, if not two Rosés. The winery has also recently been expanding upon its Bordeaux offerings such as, Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Sauvignon Blanc - all of which are sourced from a small AVA at the northern end of the Alexander Valley/ southern end of Mendocino County, called Pine Mountain/Cloverdale Peak. It’s all mountainous, and the vineyards range from 2,000 feet to 3,000 feet in elevation.
Given Doug’s history of working with mountainside fruit, he’s excited about this opportunity to work more extensively with fruit off of Pine Mountain. He feels strongly about working with vineyards for at least three years. This allows him as a winemaker to truly get to know each vineyard—its microclimates, idiosyncrasies, etc.— and to ultimately make the best wines possible from that vineyard. This is a huge benefit for all involved, the grower, the winemaker and ultimately the end customer, says Doug.
Speaking of getting to know your vineyards, another one of Doug’s obsessions is seeking out small eclectic AVAs and vineyards that also allow the winery to price its wines affordably. Instead of following the popularity of a region, Doug goes to where the grape grows best and, in many cases, can outdo what comes out of those more popular regions. Since we pay less for wines sourced from regions that aren’t necessarily trendy, we can carry the value through to all of you.
As Doug will tell you,
“What I bring to the table is the ability to find eclectic, privately owned vineyards where the grapes are phenomenal at a great value. That allows us to sell our wines at reasonable prices.”
When Doug’s not in the vineyard or in the process of creating beautiful wines, you may find him in the tasting room. Come see us sometime and get to know him better!