Paul Clifton, Director of Winemaking
“I love working with Pinot Noir and Chardonnay,” Paul says. “Both are cool-climate varietals and relatively temperamental.
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We know that other people have said this but we also know that it’s true: wines are made in the vineyard.  We’re the proud stewards of six estate vineyards in Monterey County, four of which are located in the world-class growing region of the Santa Lucia Highlands and two others in the esteemed Arroyo Seco appellation.  At Hahn, we have been dedicated for 35 years now to crafting unique wines that reflect these superior vineyards along with other auspicious plantings.

From our work in the vineyards to assure vine balance all the way through to our gentle winemaking approach, Hahn wines benefit from artisanal techniques that include open-top fermentation of Pinot Noir and patient aging in our temperature-controlled cellar.

In the vineyard, we harvest at peak ripeness, then sort and de-stem the fruit before applying a gentle press and cold soak. To extract rich colors, aromas and flavors, we emphasize extended maceration of the grapes.  Alongside these boutique techniques we also employ cutting-edge technology, like our fermenters which continuously regulate temperature to ensure control and quality.

To contribute additional layers of subtlety and depth, we use the finest French oak coopers in our barrel-aging regime. Our Chardonnay barrels are hand-stirred every two weeks throughout the aging process to promote additional complexity to the finished wine.

In the end, we find that even with the variations that naturally occur vintage to vintage, each of our wines bears a mark of distinction that gives testament to its one-of-a-kind origins.