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Victor Hugo Vineyards and Winery

Victor Hugo Vineyards and Winery Victor Hugo Vineyards and Winery is one of Paso Robles' most exciting and innovative wineries. Victor Hugo Roberts is the owner/ winemaker of the small family operated vineyard and winery. The family legend has it that he was named after a great uncle and a great grandfather (the man who Anglicized the family name from the French name Robert to Roberts), with no influence to any literacy connection. In 1982, equipped with an enology degree (U.C. Davis, 1979), and 3 years of winery experience, Vic took a position at a new winery in the Paso Robles area. The dream of owning his own vineyard and winery took its first step into reality in 1985 when he and his wife, Leslie planted 15 acres on the Templeton property which contains the family home and winery. The winery is located in a picturesque, recently renovated 100 year old barn. More vineyards were added through the years, and the total stands at 78 acres planted to Chardonnay, Zinfandel, Syrah, Petite Sirah, Viognier and 5 Bordeaux reds - Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot. Victor Hugo Vineyards and Winery utilizes grapes from the estate (Templeton Hills Vineyard) as well as selected neighboring vineyards chosen for their commitment to quality. The estate vineyard is located in the Templeton Gap with warm days, breezy afternoons, and cool nighttime temperatures. Planted on the rugged, shale hillsides of the property the vineyard receives meticulous care including vertical shoot positioning, shoot thinning, cluster thinning, and leaf pulling. The vines are grafted on four different root stocks (phyllexora and nematode resistant) specifically selected for drought tolerance which allows the use of mild deficit irrigation to concentrate flavors and further improve quality. Production is limited to retain outstanding quality and detail in all aspects of the process. Victor Hugo is a small family owned and operated winery specializing in small hand crafted lots of wine with intense colors and flavors. The winery is dedicated to producing elegant, rich wines exhibiting excellent longevity.

Directions
From Templeton, take the Vineyard Drive exit off Highway 101 and head east 1/2 mile, and make a slight left turn onto El Pomar Drive. Drive another 4 miles. We are on the left-hand side just past Lupine Lane (look for our 100-year-old redwood barn and winery).


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Address Web Social
2850 El Pomar Drive, Templeton, CA, US, 93465 Email: sales@victorhugowinery.com
Phone: 805-434-1128 Web: www.victorhugowinery.com
Fax: 805-434-1124
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Products



  Cabernet Sauvignon
The grapes were hand harvested, then crushed into a stainless steel fermenter. 24 hours later, the must was inoculated with prisse de mousse yeast then pumped over twice daily for 10 days. The tank was then sealed for an additional 10 days of maceration prior to pressing. This Cabernet Sauvignon was aged for 25 months in French and Hungarian oak prior to bottling.
  Merlot
Grapes were hand harvested, destemmed, and crushed into a stainless steel fermenter. 24 hours later, the must was inoculated with prisse de mousse yeast then pumped over twice daily for 12 days. The tank was then sealed for an additional 7 days of maceration prior to pressing. It was aged for 18 months in French and hungarian oak prior to bottling.
  Opulence
After hand-harvesting, the grapes were crushed then inoculated 24 hours later with prisse de mousse yeast and spent an average of 22 days on the skins prior pressing. Different vineyard and varietal lots were barrel aged separately for 16 months prior to selecting the final blend. Total barrel aging was 28 months in French and Hungarian oak barrels.
  Petite Sirah
Hand harvested, destemmed and crushed into one ton fermentors, then inoculated 24 hours later with prisse de mousse yeast. The must was punched down 4 times daily for 12 days then sealed for 10 days of additional maceration prior to pressing. After completion of malolactic fermentation , this wine was aged in american oak barrels for 16 months prior to bottling.
  Syrah
After crushing, the must was coldsoaked for 48 hours prior to inoculating with prisse de mousse yeast then pumped over 2 times daily for 12 days. After 8 days of additional maceration the must was pressed and after settling, the wines were aged for 15 months in French and Hungarian barrels prior to bottling.
  The Hunchback
After hand harvesting, the grapes were crushed then inoculated 24 hours later with prisse de mousse yeast and spent an average of 20 days on the skins prior pressing. Different varietal lots were barrel aged separately for 18 months in French and Hungarian oak barrels then blended and bottled.
  Viognier
The grapes were hand harvested, then whole cluster pressed while still cool. Barrel fermented in new Hungarian & older French oak barrels, the wine was aged on its lees for 4 months while stirring the lees 2 times monthly. This process allowed the wine to be bottled with minimal filtration.
  Zinfandel
Hand harvested, destemmed and crushed into one ton fermentors, then inoculated 24 hours later with prisse de mousse yeast. The must was punched down 4 times daily for 12 days then sealed for 10 days of additional maceration prior to pressing. After completion of malolactic fermentation, this wine was aged in American oak barrels for 16 months prior to bottling.

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