2022 Folk Machine “White Light”, California, USA

A salty and citrusy bone-dry white blend made of an eccentric mix of varieties. The Tocai Friulano and Verdelho really shine in the lemony and mineral notes.



This White Light is another fun, easy drinking, summery, light, and affordable wine. Our goals have stayed the same - bottle something fresh with acid and some mineral and retain that sort of salty, briny character that the Tocai Friulano has, but tone it down with the fruit and aromatics of Riesling and Verdelho.

The 2022 is 42% Tocai Friulano from Mendocino, 18% Riesling from Arroyo Seco, 17% Verdelho from Suisun Valley, 15% Albariño from Borden Ranch, and 8% Sauvignon Blanc from Potter Valley. Each of the lots were picked early in the season with brix numbers ranging from 19˚ to 21˚. The final wine is 11.6% alcohol. Bottled at the beginning of December 2022.

White Light was inspired by a trip to the vortexes of Sedona, Arizona, but maybe a little Velvet Underground too. I’m not that much into New Age thinking, but tell me something will feel good and I’m a believer.


The Folk Machine was created in 2005 to primarily be a home for Pinot Noir, but is now also the main venue for the Hobo Wine Company's more esoteric line of wines.

Folk Machine is part of the The Hobo Wine Company... the brainchild, side job, menace to the wine industry, hedged bet, cash strain, mental anguish, late night musing, bruised hands, dirty t-shirts, and constant companion of Kenny Likitprakong. Despite knowing better, he started his own label in 2002 with the simple idea to have some good fun.

Hobo is Kenny's tribute and homage to a freedom and an era that he grew up romanticizing. He spent a lot of his late teens and early twenties chasing the rambling ways of the American Hobo. Instead of becoming a hobo, he became a “Hobo Winemaker.” Of the two ways to make wine, with and without money, the first should probably be the only, but a few slip through the cracks and do it on the skinny. No winery, no vineyards, no truck, no warehouse, no employees…nothing. There are advantages. Making small lots comes naturally, the flexibility to pick and choose grape type, vineyard, appellation, and winery on an ongoing basis, and a larger circle of people involved which means more ideas and expertise.

In 2013 they made the leap to convert a warehouse in Santa Rosa into a full production winery. They cut drains, installed electricity, insulation, plumbing, moved the tanks, eggs and barrels and crushed their first fruit that fall.


Grape(s) Tocai Friulano, Riesling, Verdelho, Sauvignon Blanc, Albariño
Farming Organic