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Hafner Vineyard

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'90 Cabernet for a Celebration

Hafner Cabernet from Alexander Valley - Jeroboam vs. 750Big bottles mean big celebrations and in our family, a big bottle means a jeroboam, it’s the equivalent of 6 regular sized (750 ml) bottles! What would be better to celebrate my father’s 90th birthday than a jeroboam of Hafner Cabernet? I looked through my cellar and found a 1990, which was an excellent year here at Hafner Vineyard. A 25-year-old wine! There is a theory that the larger the bottle, the slower the aging process. To test that, I went down into my cellar and found a 750 ml bottle of the same vintage.

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Holiday Photos

Hafner Holidays 3Photos and stories fill our inboxes and social media pages from patrons and gift recipients alike who enjoyed Hafner wine over the past months. In December, we invited people to share photos of the wines that they were enjoying during the Holiday Season. Those photos are entered into a drawing that will yield drinkable rewards. It’s not too late to enter! We will announce the winners on January 25th. If you’d like to join the fun, email us your photos or post them on social media and tag us with @hafnervineyard and #shareHafner. Here are just a few of the highlights we’ve received so far…

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Special Bottles

Friendsgiving with HafnerSpecial wines are shared for special occasions. Wine is meant to be enjoyed, not hidden away in a cellar. So we encourage you to open and share those bottles that you’ve been holding. We’d love it if you share your experience with us! Send us photos of the special bottles (perhaps with you and friends) that you enjoy in the coming weeks and you'll be entered into our drawing.

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Malolactic Fermentation Chardonnay

Parke pulls a sample of malolactic ChardonnayWhen asked the question–“What has most influenced my winemaking philosophy/style?”–I would have to answer my internship at Domaine des Comtes Lafon. René Lafon opened my eyes to his traditional techniques that were considered revolutionary in California at the time. Malolactic fermentation is a secondary (bacterial) fermentation that occurs in most all red wines, but in California, in the early 1980’s, it was rare in white wines. In Burgundy, however, all of their Chardonnays undergo malolactic fermentation thanks to one primary reason–their wines would be too acidic without the secondary fermentation.

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