We are often asked, “What is the sediment in my glass and why is it there?” As Master of Wine and Master Sommelier Gerard Basset explained, “They are harmless by-products of wine, and some equate their presence as a mark of quality, in that the wine has not been overly manipulated in the cellar." Tartrate crystals, often referred to as “wine diamonds”, come from tartaric acid which is one of the three acids naturally found in grapes.
We have lived through several wildfires, but none was more impactful or harrowing than the Kincade Fire that reached our ranch in October 2019. We were aware of the impact of smoke taint, but this was our first experience. Here we share what we learned from producing our 2019 Cabernet pre and post fire. With a wine that has smoke taint, the smoky aromas can be appealing, but it is in the mouthfeel and aftertaste that smoke taint reveals its unpleasant character. Ultimately, we decided to sell all of the wine produced after the fire. That means we have less than half of our normal production for the 2019 Cabernet that was just released.
In early November, we launched our Hafner Vineyard Holiday Photo Competition and invited patrons to send us pictures of family and friends (including themselves) enjoying Hafner wine. We were impressed with the number of photos we received from all corners of the country – from California to Dallas to New England, Atlanta to Omaha to Rochester, and many places in between. Even London! No surprise, Hafner patrons are overachievers and blew it out of the water with enthusiasm and enjoyment of Hafner wine. Thank you!
With over two decades of experience, working table side in top Healdsburg area restaurants, HV team member Matt, illustrates different techniques of opening various bottles of wine. He shows how to open an older bottle with a double pronged corkscrew, how to open a bottle like a pro with a traditional corkscrew and tips for opening a bottle of sparkling wine.
One question I always seem to get when giving a tour is: how do you store an open bottle of wine? For Parke and me, the answer is quite simple. We put the cork back in the bottle and leave it on the counter to save it for the next dinner. Typically, an open bottle of wine will last a couple days on the counter, even longer in the fridge for white wines and Rosé.
