Winemaking is science driven and hence an ever-evolving profession. Through experimentation, we always strive to improve our techniques, processes and ultimately our wine. Cork is a natural product; one that we consider 100% sustainable. However, there is a component (trichloroanisole or TCA) that can impart a musty quality and hence ruin the wine. We call this a "corky" wine. Cork producers have worked hard to eliminate TCA or at least mitigate its impact. In the quest to do so, a French company named Diam has created a new technical cork. After many trials and conversations with colleagues, we decided to move from "punch corks" to Diam "technical corks".

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One of the most consistent questions patrons ask is, “What is the best way to open an older bottle of wine?” The question is prompted by concerns about an older cork and the possibility of it breaking or disintegrating during extraction. This can happen regardless of how well the wine has been stored or the quality of the cork. We recommend, and use ourselves, an “Ah-So” or “Butler’s Friend” which is a double prong wine opener. Here we share four steps for how to open an older bottle of wine.

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We make two different Chardonnays from the same vineyard - our main and Reserve Chardonnays. Patrons often ask why we do this and what the difference is between the two wines. Generally speaking, the main Chardonnay is a blend of California and French winemaking techniques that yield a bright, crisp, citrus driven wine. In comparison, the Reserve Chardonnay is all barrel fermented, goes through malolactic fermentation and is aged "sur lies". This wine is more complex with flinty aromas and a soft, round palate. Here, we dive deeper into the differences between these Chardonnays. 

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Harvest is always a fun and exciting time of year when a lot happens. It’s the culmination of a year’s work for the vineyard team and the start to a new vintage for the cellar team. During the Cabernet Sauvignon Harvest of 2020, we wanted to take you behind the scenes here at Hafner Vineyard to share with you that excitement. Check out this film to get an authentic look at the Harvest. 

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As the Holidays approach, harvest seems a distant memory, but for the cellar team, "harvest" is not complete until the fermentations are finished and the wines are aging in barrels. I have the long but fun job of monitoring each fermentation, taking the sugars daily and sampling the wines as they progress. I share my findings with our winemaker (and my husband), Parke Hafner, who makes suggestions about our next plans with each lot for the coming days. Follow along on my harvest journey through the blog. 

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