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. 

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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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As I begin the annual process of self-assessment to renew our Sustainable Certification, it is a time to reflect on all we do to reduce our impact on the environment and to solicit ideas from others as to how we can improve. Although we have been following sustainable practices for years, last year was the first year that we became certified with the California Sustainable Winegrowing Alliance (CSWA). Thanks to the CSWA, sustainable practices are now more codified, scored and maintained.

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Thinking about selling Hafner wine for 30 years, I recently asked Mom and Dad, "What would you say is our pricing philosophy?" "To make an honest living," Mom said. In a business, core convictions that keep one focused and oriented in a consistent manner are a great help. When those business priorities parallel personal ethics, the direction is even clearer. To make “an honest living” in this sense means respecting the wine, our patrons, our staff and the family. At the end of the day, not only do we feel great about the quality of Hafner wine, but also that we are able to offer these wines at such a strong value.

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