Skip To Main Content

Hafner Vineyard

Our Blog - The Press

Sediment in Wine

Sediment in WineWe are often asked, “What is the sediment in my glass and why is it there?” As Master of Wine and Master Sommelier Gerard Basset explained, “They are harmless by-products of wine, and some equate their presence as a mark of quality, in that the wine has not been overly manipulated in the cellar." Tartrate crystals, often referred to as “wine diamonds”, come from tartaric acid which is one of the three acids naturally found in grapes. 


Smoke Taint in Wine

Smoke Taint TrialWe have lived through several wildfires, but none was more impactful or harrowing than the Kincade Fire that reached our ranch in October 2019. We were aware of the impact of smoke taint, but this was our first experience. Here we share what we learned from producing our 2019 Cabernet pre and post fire. With a wine that has smoke taint, the smoky aromas can be appealing, but it is in the mouthfeel and aftertaste that smoke taint reveals its unpleasant character. Ultimately, we decided to sell all of the wine produced after the fire. That means we have less than half of our normal production for the 2019 Cabernet that was just released. 


Our Inaugural Blanc de Blancs

Hafner Sparkling WIneWe are delighted to announce the release of Hafner Vineyard’s first sparkling wine, our 2020 Blanc de Blancs. This has been many years in the making, and we are excited to share it with you. As the name implies, it is made of 100% Chardonnay and produced in the “Méthode Champenoise”. Making sparkling wine is different from still wine, so we wanted to give you a behind the scenes look at the past few years many our first vintage. 


French Intern Jonas

Jonas at HafnerWe have a longstanding intern program that began in 1985 when a friend of a friend asked if we would host a French enology student. A few years earlier, Sarah and I were interns in Burgundy and realized how impactful an internship could be, so it was easy for us to say “Yes!” Fast forward to 2023 and we welcomed our 38th intern…Jonas Armagnacq to our winery and our home. He has quickly become part of the family both at home and at the winery, bringing hard work and a lot of laughter to our days. 


Making Rosé

Hafner RoseFor me, nothing says Summer like a glass of chilled Rosé…it reminds us of a trip to Provence where we discovered Rosé back in 1985. After a long day at the winery, we enjoy sipping Rosé on our terrace with family and friends. Our Rosé program began as an experiment to intensify the color of our red wines. In 2011, we began making it for our patrons and due to its popularity, we now make 50% from saignée juice and 50% is made direct to press. It is made of Malbec which gives it intense fruity components with a little bit of structure.