We always try to do the right thing to leave the planet better than we found it. Since we ship our wine from here to people at home, our wine takes many truck rides around the country, thus emitting carbon dioxide into the atmosphere. As a team, we thought of different ways we could limit our carbon dioxide output. We decided that we would ship all our packages "carbon neutral" meaning we would buy offsets (investing in projects that capture carbon) to counter our output. 

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As you may know, I moved to Bordeaux last September, and while I moved here to get my Masters, I really moved here for the food (and the wine). I’ve spent much of my time here exploring the different neighborhoods, basically eating and drinking my way through the city. My parents came to visit for a few days in July, and we tried a number of my favorites and even some places I hadn’t been! I’ve put together an itinerary of my favorite things to do in the city, but really, you can’t go wrong here. 

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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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"Meet the Team" is our blog series that introduces each of the Hafner Vineyard team members. We answer a series of questions about ourselves and our time at Hafner Vineyard. Ricardo Juarez is the Assistant Winemaker (along with many other jobs). Three generations of his family have worked at Hafner Vineyard - his dad, then him and now his daughter who helps at Spring Tastings. In his spare time, you can find him cooking or fishing and spending time with his three kids. 

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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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