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Hafner Cabernet Sauvignon Alexander Valley 1999

Winemaker's Notes:

Good Winter rains gave way to an even budbreak. The challenge came in April with several days of frost and hail; we were nervous farmers but survived without damage. We began harvesting the Cabernet on October 12 with the juice measuring: 23.4° Brix sugar 0.70 g/100 mls titrable acidity 3.55 pH To produce this Cabernet, we fermented the juice with the skins, pumping the juice from the bottom of the tank and sprinkling it over the skins. We continued “pumping over” through fermentation to insure thorough color and flavor extraction. Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the Cabernet tannins. We then drained the wine and pressed the skins. The first year of aging was in French (80%) and American (20%) oak barrels in our caves. 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 tanks. With this vintage of Cabernet, we produced two other Bordeaux grape varieties – Petit Verdot and Malbec intensify our wine’s color and add complexity to the midpalate. We made three barrels of each and after many blending trials decided to add both; the 1999 Cabernet is 1.5% Petit Verdot and 1.7% Malbec. Although they are difficult to discern, we believe their addition was successful because they added depth and richness to our wines. Bottled in August 2001, the wine had: 13.6% alcohol 0.57 g/100 mls titrable acidity 3.65 pH Dark garnet in color, the 1999 Cabernet opens with complex aromas of currants, cedar and spice that give the wine a rich structure. Its soft entry on the palate is intensified by dark chocolate and sweet vanilla flavors. Like its predecessors, the 1999 has the backbone from the fruit grown in our vineyard to allow it to mature and develop for at least an additional ten years.

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Hafner Vineyard:
We're a small family winery tucked away in Alexander Valley, 15 minutes from Healdsburg. You won’t find Hafner wines in retail stores. Instead, we sell our wines exclusively to patrons and to leading California restaurants. Hafner Vineyard wines are Estate-Bottled. That means we use only the grapes we grow at the winery. We began raising grapes here in 1967 and making wine in 1982.... Read more
We're a small family winery tucked away in Alexander Valley, 15 minutes from Healdsburg. You won’t find Hafner wines in retail stores. Instead, we sell our wines exclusively to patrons and to leading California restaurants. Hafner Vineyard wines are Estate-Bottled. That means we use only the grapes we grow at the winery. We began raising grapes here in 1967 and making wine in 1982. We love what we do, and greatly value our ties with our customers. Aging is crucial to fine wine and we age our wines longer than almost any other winery. In fact, we don’t release our Cabernet until its fifth year. That takes patience, but it makes for a deep, mellow wine ready to be enjoyed right away. We offer personal, dependable service right along with our wines. The great thing about selling our wine directly to the people who drink it is that we can deliver the kind of service we like to receive ourselves. We take pride in that! We invite you to learn more about our wines and vineyard and meet all of us. Read less

Member Reviews for Hafner Cabernet Sauvignon Alexander Valley

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Snooth User: cookypuss1
43950993
5.00 5
06/02/2008

Wowsers. This was a very special treat with a steak dinner! Opened nicely on decanting to release smoky tobacco on the nose and dark fruits and chocolate on the palate. Delicious! If you can find this anywhere, BUY IT!



Good Winter rains gave way to an even budbreak. The challenge came in April with several days of frost and hail; we were nervous farmers but survived without damage. We began harvesting the Cabernet on October 12 with the juice measuring: 23.4° Brix sugar 0.70 g/100 mls titrable acidity 3.55 pH To produce this Cabernet, we fermented the juice with the skins, pumping the juice from the bottom of the tank and sprinkling it over the skins. We continued “pumping over” through fermentation to insure thorough color and flavor extraction. Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the Cabernet tannins. We then drained the wine and pressed the skins. The first year of aging was in French (80%) and American (20%) oak barrels in our caves. 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 tanks. With this vintage of Cabernet, we produced two other Bordeaux grape varieties – Petit Verdot and Malbec intensify our wine’s color and add complexity to the midpalate. We made three barrels of each and after many blending trials decided to add both; the 1999 Cabernet is 1.5% Petit Verdot and 1.7% Malbec. Although they are difficult to discern, we believe their addition was successful because they added depth and richness to our wines. Bottled in August 2001, the wine had: 13.6% alcohol 0.57 g/100 mls titrable acidity 3.65 pH Dark garnet in color, the 1999 Cabernet opens with complex aromas of currants, cedar and spice that give the wine a rich structure. Its soft entry on the palate is intensified by dark chocolate and sweet vanilla flavors. Like its predecessors, the 1999 has the backbone from the fruit grown in our vineyard to allow it to mature and develop for at least an additional ten years.

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