Two weeks to Thanksgiving. Four weeks until our Holiday Party. 47 days until Christmas. It feels like we have all the time in the world. And then I remember: at this time of year, time evaporates faster than a drop of water on a hot skillet. Time to plan ahead, especially on the easy stuff such as choosing fun and interesting wines for entertaining and gift giving. Here I share a few of my tips for organizing your wine leading up to the Holidays. That way you can relax and enjoy the festivities. 

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Harvest is always an exciting time for everyone here at Hafner Vineyard and in our community. It's a moment that we've all been waiting for, the culmination of year's hard work. We start harvesting in the early morning when the grapes are cool. I love photographing these moments - bright lights illuminating the action surrounded by darkness. I came to work early one morning to capture some snapshots. Here I share a few of my favorites. 

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Every day, no matter what, we stop work at 10am for “Break”. Break is 15 minutes (okay sometimes 20) when everyone at the winery gathers together upstairs in our “break room” for a latte (for those who choose) and a quarter of a muffin or sticky bun from a local bakery. But Break is more than just a caffeine (and sugar!) boost. It’s a moment to share time together, a moment to connect, a moment to appreciate the simple things in life, realizing that work is not everything. In a world that is so fast paced (and only getting faster), Break reminds us the importance of slowing down and enjoying each other’s company.

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What the heck is “natural beekeeping”?! After a class at Shed in Healdsburg with Ariella Daly, Martin and I were sold on natural and sustainable beekeeping. It takes a holistic and hands off approach. We use a top-bar hive made from Bee Built in Oregon because they are deeply focused on reducing environmental impacts. A main difference between conventional and natural (or sustainable/organic) beekeeping is the comb. Natural beekeeping allows the bees to build their own comb as they would in nature, instead of living in pre-built plastic comb. It has been very fun learning about bees and their community. They are teaching us patience and reminding us that we share this land with many other species. 

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Choosing wine from a restaurant list can be hard and intimidating! We asked our friend and favorite sommelier Alexis Iaconis if she might have some tips about how to do that. Currently, Alexis is the Wine Director at Barndiva in Healdsburg and a sommelier at The Restaurant at Meadowood in Napa Valley. She is also studying for the Master Sommelier exam, so needless to say, she knows a thing or two about restaurant wine lists. Here she shares three tips on selecting a wine while dining out. 

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