2013 Bismark Mountain Zin

Straight out of the press...AMAZING!!!


  

We’re DONE!!! With Sauvignon Blanc at least…

This year we harvested a record 448 tons of Sauvignon Blanc! The final 51 tons were harvested last night and pressed today. There’s no time to celebrate, however, tomorrow we’re harvesting more Red Ranch Cab Sauv and pressing Bismark Cab Franc.


  

Sharleen Campbell is our Alexander Valley Open House Winner!

Congratulations to Sharleen Campbell from Sonoma!  She won a gift basket from our Alexander Valley Open House drawing. The basket includes a selection of wines and goodies from our favorite Highway 128 wineries! 

Cheers Sharleen!  Contact us with any questions!  And don't forget to come up and taste soon at HANNA Winery!

Free Live Music at HANNA from 11:30-3:30 September 28th

Harvest is in full swing but we are taking a small break for wine and live music!  Join us at our Alexander Valley tasting room for a free Adam Lieb concert.  Come soak up the sun and let us pour you our newly released wine, including the 2012 Russian River Valley Chardonnay, 2012 Russian River Pinot Noir or 2012 Bismark Mountain Zinfandel.

It's the perfect way to spend an afternoon in "Wine Country"!  We look forward to seeing you!

Cheers!

 

Details:  HANNA Alexander Valley

              9280 Highway 128, Healdsburg

Tasting Room: 10am-4pm,  Adam Lieb: 11:30-3:30

 

          

“…don't let's ask for the moon. We've already got the stars.”

Last night’s Harvest Moon? Or the stars of today’s fermentation?


  

Ferment, Rinse & Repeat

At 6:30 this morning, tank T5 was filled with 10 tons of fermenting HANNA Cabernet from our Red Ranch block 11. By 9:30, it had been drained, shoveled, cleaned, and refilled with 10 tons of block 4 Cab. In six short days, make that VERY LONG days, the tank will be ready to fill again. Pictured here: 1.Chilo stacks bins of just-picked Cab. 2. Isaac and Fernando draining T5 (only looking a little exhausted). 3. Young Cab wine draining into the cart. This will be the “free run” wine. 4. The must left behind after the free run has been drained. 5. Beginning to shovel must into a bin. 6. Fernando taking a break to adjust his safety harness. 7. Dumping a bin of must into the press. 8. Pressing the must; we keep the “free run” and the “press wine” separate. 9. Refilling the tank with freshly picked grapes.




  
  
  
  
  
  
  
  
  

Buried in Grapes

Fun Fact: We've crushed 400 tons in the last 13 days. In 2011 we harvested 356 tons - the entire vintage -in 7 weeks. Think we've been busy? ;)