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.
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.
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.
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.
