Every July, our household and cellar team grow by one. We hire a young Frenchman as our winery intern for the harvest. He is between his second and third year at an agricultural university in Toulouse. He lives at our home with us and comes to work each day. We started this program in 1985, so Arthur Rebiere is our 34th intern. His internship is coming to an end, but he has made the most of his time here - exploring San Francisco, the Pacific coastline and Sonoma County. He and our dogs have become best friends. 

Read More...

We wanted to share a mid-Harvest update from our Winemaker Parke Hafner and Vineyard Manager David Huebel. We also created a fun video with sneak peeks from behind the scenes of the Chardonnay Harvest. Parke shares his thoughts on the benefits of an estate vineyard and how the Chardonnay is made. We hope you enjoy it!

Read More...

Bottling is the process with the most potential waste during the production of wine. We bring in a number of different items and coordinate with numerous suppliers to put our wine into the packaging that will ultimately make its way to you. As we try to become more sustainable, create less waste and reduce carbon emissions, we looked at our bottling practices to ensure we are doing everything we can to create the least amount of trash as possible. We were surprised with the results. 

Read More...

Rosé has become a popular new wine, not just at Hafner, but across the country. It's a very fun Summer drink on a warm afternoon day. Producing a pink wine is a bit different than making a red or white wine, so I thought I’d share the production methods behind our Rosé. There are two techniques used to make Rosé, and we use both of them here at Hafner Vineyard to make our Rosé of Malbec.

Read More...

The technique of barrel fermenting Chardonnay has been used for centuries in France but was first introduced to me in 1979 when I worked at Chappellet winery in Napa Valley. My time working at Domaine des Comtes Lafon, in Meursault, France two years later continued to expand my understanding and appreciation of barrel fermentation. As a result, we began fermenting Chardonnay in barrels with our first vintage, 1982. Barrel fermentation of Chardonnay results in a very different flavor profile of the wine compared to tank fermentation. Barrel fermentation allows the flavors contributed by the oak to be gently integrated into the wine resulting in a softer, creamier wine than if you tank fermented the wine and then barrel aged it.

Read More...