this Duo features a Bottle of 2010 Hafner Cabernet Sauvignon, Estate Bottled, Alexander Valley.
"2010 Cabernet Sauvignon
Heavy Winter and Spring rains (over 48 inches) replenished our water table and nourished our vines. Summer temperatures were mild, allowing the grapes to ripen slowly and develop intense flavors. We were able to harvest all of our Cabernet in a day just before the rains hit on October 26.
The Cabernet was produced by fermenting the juice with the skins to extract their 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 color and flavor extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap throughout fermentation.
Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the young tannins. We drained the wine, pressed the skins and then moved the Cabernet into our caves where it was aged in French (80%) and American (20%) oak barrels. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness. In its second year, this Cabernet was aged in both oak barrels and oak tanks. After many blending trials, we added 4% Petit Verdot and 1% Malbec to this Cabernet to increase the wine's depth and richness. We bottled it in August 2012.
At our Annual Vertical Tasting in May 2021, we tasted the 2010 and here are our notes: Black cherries, violets, blackberries, nutmeg, fresh mint, sweet vanilla, black pepper and toast. Supple, round, chewy. Long bittersweet chocolate finish.
24.0° Brix sugar
0.70 g/100 mls acidity
0.59 g/100 mls acidity
3.65 pH"- HafnerVineyards.com
& a Bottle of 2017 Hafner Chardonnay, Alexander Valley, Sonoma County.
2017 was the perfect Winter with plenty of rain and cold temperatures. By April, our year-to-date rain total was 63?. With the exception of a few hot days in June and then again in early July, we had moderate Summer temperatures allowing the grapes to ripen evenly. We began harvest on September 1.
The newly pressed Chardonnay juice resembles unfined, unfiltered fruit juice. The clearer the juice, the fruitier the fermentation will be, so we clarified the juice by settling it overnight at 48° F allowing the sediment to fall to the tank?s bottom. We then moved the juice and inoculated it with yeast. We used four different strains of yeast, each providing a unique flavor profile to the wine.
To add complexity and depth, we fermented 50% of this wine in French oak barrels giving it a roasted nuts aroma and greater weight on the palate. The remaining 50% was fermented in stainless steel tanks at 52° F to retain more of the grapes? aromas of citrus and tropical fruit. After alcoholic fermentation, 40% of the wine underwent malolactic fermentation, converting the wine?s natural malic acid to the softer lactic acid, adding a buttery character to the aroma and a rich, creamy texture on the palate. Aged for nine months in French (88%) and American (12%) oak, then bottled in July 2018.
At a tasting in August, we tasted the 2017 and here are our notes: Surprisingly youthful with aromas of lime blossoms, pink grapefruit and white peaches. It is soft, supple, silky on the palate with flavors of ripe Barlett pear, vanilla toastiness and flintiness. The 2017 has the balance and richness to allow it to develop well for at least another year.
23.1° Brix sugar
0.65 g/100 mls acidity
0.48 g/100 mls acidity
3.62 pH" - HafnerVineyards.com
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