What’s in a name? A chef, a winemaker, and a charity pig roast in Atlanta. The first iteration of Hogwash was crafted to accompany a summer charity pig roast in Atlanta with chef Linton Hopkins. Named the Best Chef in the Southeast by the James Beard Foundation, Linton’s cooking style is deceptively simple and celebrates local produce and community-driven cuisine.
As requested by chef, Winemaker Shawn Johnson crafted a special rose to accompany the roast pig. Under the balmy Southern evening, the guest feedback was exceptionally positive as they washed down the hog, thus the wine was praised jokingly as ‘Hogwash’. The name stuck, as did the sentiment that this wine was crafted in an unpretentious way to be enjoyed as an accompaniment to social occasions, delicious food, humorous friends, and the great outdoors.
Crafted by Amulet Estate winemaker, Shawn Johnson, the Hogwash rose is a blend of 60% Grenache and 40% Verdelho, and sourced primarily from California’s Clarksburg AVA. Skin contact and cool ferments in stainless steel.
“HOGWASH is known for fresh aromatics, bright flavors, and lively fruit. For our Provence inspired blend we opt for a lighter pressing of the Grenache and separate the darkest press fraction. We love the result, a pale colored rosé wine that is subtly nuanced, yet energetic, and textured.” Shawn Johnson, Amulet Estate Winemaker
