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.

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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. 

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As a family business, I am pleased to announce that our younger daughter, Grace Hafner, is joining our winemaking team this August. She moved to Bordeaux in 2017 where she earned a Masters in Vineyard and Winery Management from Bordeaux Sciences Agro. Following internships at Château les Carmes Haut-Brion in Bordeaux and Château Marquis de Terme in Margaux, she worked for five years at Domaine de la Solitude and Château Lespault-Martillac in Martillac where she was the Maître de Chai. 

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We are always looking for ways to reduce our carbon footprint, so this year, we tried something new: we chipped the vines when removing a block of vineyard instead of burning them. The idea is simple: by chipping and incorporating the material back into the soil, we sequester the carbon in the ground instead of releasing it into the atmosphere.  We’re hoping it’ll have long-term benefits for the vineyard and for the climate.

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We recently had our annual Vertical Tasting of main and Reserve Chardonnays where we tasted eight vintages of each to see how they are aging. We were pleased with both flights. In this video, I share a few thoughts on the two tastings and explain how our Chardonnays age. Our goal is to make wines that age well and pair well with food. We look forward to hearing your thoughts on vintages you have in your cellar.

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