Dick and Mary Hafner began growing grapes in 1967 when they planted Cabernet Sauvignon and Chardonnay. The couple made a little bit of wine each year, but never sold it commercially. They sold most of their grapes to other wineries in those days.
In 1982, Dick and Mary’s oldest son, Parke, completed the construction of a winery and began producing wine under the Hafner Vineyard label. Younger son, Scott, is in charge of sales and marketing. Hafner wines are not available in retail stores and are sold through their mailing list, tasting room, and a select number of restaurants.
Whenever possible, vineyard manager Rafael Jimenez uses natural predators to combat vineyard pests rather than resorting to pesticides. Jimenez and his team carefully irrigate the vines and prune all 65,000 of them by hand before budbreak each spring.
Half of the winery’s Chardonnay is fermented in stainless steel tanks while the other half undergoes the process in small French oak barrels. The final blend is usually around 60% tank fermented and 40% barrel fermented.