If there was a bell curve showing the intensity of harvest versus time, we would be perched right at the top of the curve. Every tank is full of red grapes, actively fermenting away. Every day, we are pressing out tanks finished with their fermentations, racking wines and filling barrels with finished Pinot Noir. Forklifts scurry around nonstop as the morning crew comes in earlier each day while the night crew stays later. As soon as a tank is emptied, it is filled right back up with grapes. At Hahn, we make wine in a fairly handmade fashion. This is by choice as the more we can do handmade, the more in touch we remain with our wines. We can still fuss over every single barrel despite making large amounts and varieties of wines.  As a family-owned winery, we follow a code to accentuate quality over quantity — very exciting and rewarding to everyone in the cellar!

As of yesterday, we are 61.3% complete with harvest! Of our estate vineyards, 910 acres in production at the moment, that means 557 acres have been harvested since that last week in August. We are currently averaging 3.9 tons per acre, having harvested 2175 tons so far. In addition, about 60% of our contracted vineyards have been harvested also. Just this week we brought in Cabernet Sauvignon from Lodi, Paso Robles, Arroyo Seco, and San Antonio Valley. Merlot and Petite Sirah came in from San Antonio Valley. This Friday we will get our first Grenache from Hook Vineyard. Among many wines, get prepared for a new Rosé, another great Noir Blanc, Pinot Gris (which looks fantastic) and the exquisite SLH Pinot Noir. We will even have bubbles this year in the Wine Club — are you signed up yet!?

In the last week we have been receiving Pinot Noir from Ste. Philippe Vineyard in Arroyo Seco.  It is mostly clones 777, 667 and 828. This wine will be the Hahn Winery Pinot Noir 2016, which you will get to drink this time next year. Lone Oak Vineyard is giving us another great year of Chardonnay and will be barrel fermented in French oak barrels — 30% of which are brand new barrels. Our guys can barrel down up to 300 barrels a day.

We have had three very hot days in a row with temperatures well in the 90s, but it seems to be cooling off now. In addition to the heat, an array of wild fires are currently burning in California. The Santa Cruz Mountains saw a fire start up just this week. So far, our vineyards have not been affected by the smoke. The crop yield looks to be on par with healthy crop loads and excellent quality in terms of color, tannins and acidity. Once again, we are very enthused, excited and grateful for this amazing harvest.

When everything is all said and done, join us as we take a few hours off to celebrate the harvest at our annual Harvest Celebration, October 15th, 11am – 3pm.  Sure to be a phenomenal experience, click Here for more information and to purchase your tickets.

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Fresh Chardonnay arriving on a beautiful, clear day.

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Premium Pinot Noir being pressed and moved to barrels.

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Some of the last Pinot Noir picked on Smith Vineyard.

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Another beautiful morning looking over the winery and Smith Vineyard.

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Sunrise illuminates that majestic fog that makes the Santa Lucia Highlands truly unique.