winemaker spotlight | James Baker of Hopkins Vineyard
At press, we strive to not only provide you with the latest information on upcoming events and newest releases, but also to give you a behind the scenes look into the people who make each winery unique. One of our newest feature is our winemaker spotlight where we showcase the winemaker from each of our participating wineries and get their answers to a list of questions asked by press. To continue this series, today we are “getting to know” more about James Baker of Hopkins Vineyard.
Q: How long have you been making wine?
A: I have been the winemaker at Hopkins for 8 years. Before that I was the Vineyard Manager. This is my 18th season at Hopkins.
Q: What was it that ignited your interest in becoming a winemaker?
A: To produce a quality product that can be enjoyed by many. The entire process from grape to glass is a challenge.
Q: Do you find a certain varietal to be bigger challenge than others?
A: Yes, Cabernet Franc. With its herbaceous character and large crop potential is challenging to get ripe fruit. There is leaf pulling, multiple bunches and dropping fruit to name a few of the chores when growing Cab Franc. But all the varieties we grow can be challenging in their own ways.
Q: What is your philosophy on winemaking?
A: I like to let the variety and the vineyard speak for themselves. By letting the true flavors of the variety show up in the wine. It all starts in the vineyard.
Q: How would you describe what your winery represents as a wine brand?
A: Tradition of Bicentennial farming. Pride of estate grown wines. Growing high quality grapes.
Q: What are your thoughts on the wineries in New England and how have you seen the local industry change over the years?
A: Improved quality with the increase in competition.
Q: Any great winemaker will say that making quality wine starts in the vineyard. What is it about your site that adds to the uniqueness of your wines of that you are particularly proud of?
A: We have a “lake effect” from Lake Waramaug, hillsides, Paxton/loam sandy soil, glacial till, hills of Western CT Highlands unique & air drainage. Extremes of weather – cold winters / hot summers. The beauty of the surrounding hills and lake is transposed into each bottle, enhanced by the intrinsic uniqueness of each variety on each vineyard site.
Q: Currently, what are the greatest challenges facing the winery?
A: Providing high quality wines for our ever increasing number of customers.
Q: Who have been your mentors and whom do you admire in the industry.
A: Bill Hopkins
Q: To you is wine more like an art or a science?
A: For me it is both. The science in all the basics of the winemaking process with the artistic paint brushes and pallet knives to enhance , liven up accentuate the science behind. I like to experiment.
Q: When you grab a glass of your own wine you most often reach for…
A: They all have their own place and time. None more than others, due to their uniqueness and individual characteristics.
Q: The future of your winery is…
A: Continue to grow and produce a valuable product.
Hopkins Vineyard is located in the stunning Litchfield Hills and has been making wine in Connecticut for over 30 years. It is one of the only family-owned Century Farms in Connecticut and a National Bicentennial Farm. Save the date and join them for their Annual Harvest Celebration which takes place September 18th and 19th from 12 to 5pm; rain or shine!
