Thanks for reading our blog called "The Press". We share fun happenings and news from the vineyard, winery, our patrons and more! If you would like to receive these updates via email, please email us. We look forward to sharing news with you.
Winemaker Parke Hafner shares the key differences between Cabernet Sauvignon and Malbec, two red wines known for their rich flavors and character both of which we grow at our vineyard here in Sonoma County's Alexander Valley. You’ll learn how they differ in the vineyard, cellar and glass. Whether you prefer the structured, age-worthy style of Cabernet or the softer, fruit-forward charm of Malbec, Parke will help you understand both varieties.
Last Saturday, we hosted our annual Next Generation Harvest Party here at the winery. It’s a way we introduce the next generation of Hafner patrons to our wine and wine in general. We had a lively bunch of about 150 guests and 50 children for afternoon in the Grove. People tasted an array of our wines, enjoyed locally-sourced and homemade bites, played games like cornhole, gathered around the community table to share their story of Hafner wine, and on their way out, packed their cars with wine to enjoy at home.
Sarah Hafner shares the inspiration behind her two new watercolors - a kestrel and quail. Originally painted for her granddaughter Marie's room, we shared those two illustrations on notepads that we included in the Fall Release of our Annual Tasting Program patrons. Watercolors can be challenging because you can’t hide your mistakes, so Sarah shares more about the difficulties with the two birds.
Barrel fermented Chardonnay is one of the techniques we use at Hafner Vineyard, typical of Burgundian white wines. Unlike tank-fermented Chardonnay (traditional of California), which highlights bright fruit aromas like citrus, tropical fruit, and melon, barrel fermentation adds layers of complexity, creating a richer mouthfeel, creamy texture, and subtle oak notes from the barrels like vanilla, toast, and roasted nuts. Learn more from Winemaker Parke Hafner.
Forty years ago, we began our internship program with an agricultural school in Toulouse, France. This year, we welcomed Raphaël Gleize to the winery and our home. He arrived in time for bottling and has been helping with Harvest. He went backpacking with us and has become part of our family, learning the importance of a good iced vanilla latte and reminding us that a cheese board is a requirement to any lunch. Raphaël's internship is nearly over, so we wanted to share a few highlights from his time here. We look forward to continuing our friendship with him both here and in France.
