Forlorn Hope Que Saudade Verdelho 2013 Front Label
Forlorn Hope Que Saudade Verdelho 2013 Front LabelForlorn Hope Que Saudade Verdelho 2013 Front Bottle ShotForlorn Hope Que Saudade Verdelho 2013 Back Bottle Shot

Forlorn Hope Que Saudade Verdelho 2013

  • WW91
750ML / 13.8% ABV
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750ML / 13.8% ABV

Winemaker Notes

Produced from the Vista Luna Vineyard (Borden Ranch AVA) and the DeWitt Vineyard (Amador County). Whole cluster pressed and barrel fermented in neutral oak.

Critical Acclaim

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WW 91
Wilfred Wong of Wine.com
Kudos to the 2013 Hope Que Saudade Verdelho, this is a pretty amazing expression of this grape, the world has largely overlooked Verdelho has a bona-fide super premium white wine, this guys did it right! Medium straw color; dried peach and mineral in the nose, excellent youth and vitality; medium bodied, textured on the palate, rewarding and pleasing; dry, bright acidity, excellent; delicious and subtle core fruit flavors, with some mineral and chalk; medium finish, crisp aftertaste.
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Forlorn Hope

Forlorn Hope

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Forlorn Hope, California
Forlorn Hope Forlorn Hope Team Winery Image
Taken from the Dutch "verloren hoop", meaning "lost troop", Forlorn Hope was the name given to the band of soldiers who volunteered to lead the charge directly into enemy defenses. The chance of success for the Forlorn Hope was always slim, but the glory and rewards granted to survivors ensured no shortage of applicants.

These bottles, the first produced by Matthew Rorick Wines, were our headlong rush into the breach. Rare creatures from appellations unknown and varieties uncommon, these wines are our brave advance party, our pride and joy – our Forlorn Hope.

Matthew Rorick found his passion for food and wine at his grandfather's table, where the elder Rorick's love of sharing a bottle, a meal, and good conversation inspired his career in winemaking.

After receiving his degree in Viticulture and Enology from UC Davis, Matthew worked on a diverse number of winemaking projects including collaborations with wineries in New Zealand, South Africa, and Chile, as well as with Peter Michael Winery, Chasseur, and Miura Vineyards in California, among others. The broad array of different winemaking and grape growing techniques and philosophies he encountered provided a unique practical counterpoint to the theory he learned at University and flavor his current direction in the winery.

Taking his cues from the stones and soil, he endeavors to interrupt the natural development of each of his wines as little as possible in order that the character and uniqueness of each vineyard site may take center stage.

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of red wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. California wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce red wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon, Rosé and Zinfandel. The Central Coast has carved out a niche with Rhône Blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California wine has to offer, any wine lover will find something to get excited about here.

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While capable of making a delightful Portugeuse dry white wine, great as an aperitif and for pairing with raw fish and oysters, Verdelho is also a major grape in the production of Madeira. While many less expensive Madeira wines can be blends of different years or grapes, including Verdelho, single-varietal Madeira represent the highest quality versions that also have long aging capacities. Sercial, Boal, Malmsey and Verdelho are the best Madeira grapes. Of the four, Verdelho is the most concentrated and smoky. It is dry, intense, spicy and is flexible in food pairings. Somm Secret—Like many other fortified wines, Madeira made of Verdelho can tolerate extreme aging and some rare bottles can still be found from the late 19th/early 20th century.

RVLM1FH13QS_2013 Item# 141536

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