Skip To Main Content

Hafner Vineyard

2015 Next Red


In 1997, we planted three acres of Malbec and Petit Verdot to blend with our Cabernet Sauvignon wine. Having enjoyed Malbec wines from the Cahors region of France, we decided to create a Malbec based wine and named it Next Red. Thanks to the popularity of this wine, we now have seven acres of Malbec. This is our twelveth vintage.

The mild, dry Winter of 2015 led to an early start to our growing season. Cold temperatures in May adversely affected the bloom which led to a smaller crop. Moderate Summer days allowed the grapes to ripen slowly and evenly. Harvest began on September 14.


This red wine was produced by fermenting the juice with its skins to extract the color and flavor. CO2 gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To ensure thorough extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap several times a day throughout fermentation.  

Following the Bordeaux tradition of extended maceration, the wine remained on the skins for another two weeks to soften its young tannins. Next the wine was moved into our caves for barrel aging. During its first Winter, the wine underwent malolactic fermentation to lower its acidity and add richness. After many tastings in the Spring of 2017, we blended 10% Cabernet Sauvignon and 5% Petit Verdot with 85% Malbec. We continued to barrel-age the wine until it was bottled in August 2017.


Young, bright and fruit-forward, the 2015 Next Red opens with notes of cola spice, ripe plums and blueberries. The liveliness of the Malbec is complemented by the elegant complexity of the Cabernet and the Petit Verdot. Rich and supple on the palate, it has notes of violets, raspberries, milk chocolate and vanilla toastiness that add richness and structure. Like its predecessors, the 2015 has the balance and structure to age well for at least an additional fifteen years beyond its vintage year.

Parke Hafner Signature

2015 Next Red

At Harvest:

24.3° Brix sugar
0.61 g/100 mls acidity
3.43 pH

At Bottling:

14.1% alcohol
0.59 g/100 mls acidity
3.66 pH