Q&A: Diving into Hampton Water Rosé with Jesse Bongiovi at Basement Miami

Photography by Ryan Troy on July 19th, 2018 in Editorials, Lifestyle, Nightlife

Jesse Bongiovi

Miami Beach, FL – July 18, 2018 – While there’s nothing like a glass rosé in the summer time, Jon Bon Jovi’s 23-year-old son Jesse Bongiovi joined forces to launch a premium launch a premium rosé wine label, Diving into Hampton Water Rosé. The venture was inspired by Bon Jovi’s son, Jesse Bongiovi, former Notre Dame football player, who played a pivotal role in the brand’s creation. The idea to create a wine, emblematic of a bon vivant lifestyle, emerged during time spent in the Hamptons, between Bon Jovi and his son.

Rosé, a popular drink for the Bongiovi’s, had initially been dubbed ‘pink juice’ by Bon Jovi, until Jesse and a friend inadvertently coined the name, Hampton Water, and an idea was born. Diving into Hampton Water Rosé wine is set to hit the shelves before spring 2018 and will retail for $25, but on Wednesday night we caught up with Bongiovi at Basement Miami to get a taste of how he built a brand not only with his father, but French winemaker, Gérard Bertrand.

At just 23-years-old, Bongiovi’s father inspires his sense of creativity and business like mindset, “my dad’s a very successful businessman, so to be able to sit next to him is like a masterclass in business. He’s the one who encouraged me to pursue this venture. He said if you’re serious about this come up with a solid business plan and gather all of the information necessary to ensure a successful launch.”

With just two years of experience in the wine industry, Bongiovi states, “It’s hard to articulate just how much I’ve learned over the course of the past 2 years. I mean everything from the inception, to the development process – both product and business, to the industry and now sales. Being involved in all aspects of the business has been the most incredible and incredible experience.” As for his future? Bongiovi has a lot in the works, and can’t wait for everyone to see.

By Marissa Scarpulla

Jesse Bongiovi

WRE: How did you come up with the name Hampton Water?

JB: The joke is that rosé is the water of the Hamptons. So I started calling rosé, in general, “Hampton water.” One summer night, my dad and I were sitting out on our porch in the Hamptons, and he offered me one last glass of “pink juice,” what he used to affectionately refer to rosè as. I turned to him, offering my glass for the final pour, and said, “dad, we don’t call it pink juice anymore, it’s Hampton water,” and my dad lit up. He thought Hampton Water would be the perfect name for a rosè, and just like that my wheels started turning.

WRE: What inspired you to launch a wine company?

JB: Initially it was my love of rosé that drew me to the idea. Once people started responding positively to the label and the name, we knew we had something with big potential. As I got more invested in this idea my interest in learning all about rosé and the wine industry grew as well. Prior to this I had no formal training in wine – I just knew what I liked and what I didn’t.

WRE: How does Hampton Water differ from other rosés on the market? What makes it so unique?

JB: In terms of taste and production, Hampton Water, which is made of the perfect blend of Grenache, Cinsault, Syrah and Mourvèdre grapes grown in the French Mediterranean, is aged for 30-45 days then 20% is aged in French oak for 20-30 days which gives the rosè its unique taste. It’s been named one of the top 5 rosés in the world. The packaging also sets it apart. The punt of the bottle was made to look like a strawberry which is one of the strongest tasting notes. The bottle is made with a glass stopped opposed to a cork, so that it is easy to bring and enjoy anywhere whether it be the beach, the pool or a picnic. The label was designed to be an invitation to everyone picking up a bottle. It starts “dearest friend.” It’s something I wrote to welcome people to the bottle, and to share in the experience that is Hampton Water.