For us, the hardest part of producing Rosé is the color. It seems like every year the color is slightly different than the last. That is because the color comes from the skins. When we began making Rosé in 2011, it was made following the French technique called "saignée". The color of the saignée juice is typically dark pink because the grapes are being picked for red wine…the grapes are riper, the skins are thinner, and they release color more readily. As production grew, we incorporated another technique "direct to press". Blending the saignée and direct to press wines allowed us to produce a crisper, brighter flavored Rosé similar to Provencal Rosés that was also lighter in color.

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Curious about wine storage, aging, or serving tips? Sarah Hafner answers the top 5 wine questions she hears on our vineyard tours at Hafner Vineyard in Alexander Valley. From how long wine lasts once opened to the ideal temperature to serve it, this guide offers practical advice straight from our family-run winery. Whether you're a wine enthusiast or just starting to learn about wine, we hope you'll find useful tips to enhance your wine experience.

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One question I always seem to get when giving a tour is: how do you store an open bottle of wine? For Parke and me, the answer is quite simple. We put the cork back in the bottle and leave it on the counter to save it for the next dinner. Typically, an open bottle of wine will last a couple days on the counter, even longer in the fridge for white wines and Rosé.

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Creating a new wine label is both exciting and intimidating. As a member of the production team, I know the wine intimately: how it is made and how it has evolved. As the designer of the label, I want to capture its essence and reflect its heritage. For me, the label should be both timeless and representative of Hafner Vineyard. Here we share all the details that went into the packaging. 

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Although a bit unique in the blooming wine hospitality industry of Healdsburg and Sonoma County, we typically only host tours and tastings twice a month. Every visit is led by a family member and most of the time, it is me. We take pride in what we do, and we want to be the ones who share our story with patrons and guests. We feel it is the gracious thing to do. It reminds us of our visits to small wineries in France. We typically spend about 90 minutes talking about the vineyard and winemaking practices, all the while enjoying various wines. 

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