"Like many great ideas, the idea to form Hatton Daniels came out over a few bottles of wine shared between friends. Recognizing the talented winemaking skills of Daniel Fishman, his co-owners and friends John Hatton, Daniel Caddigan, and John Black pooled resources and pursued the shared vision of Hatton Daniels Wine Cellars.
With 2016 being our third vintage working with Zweigelt from Mokelumne Glen Vineyard, we are starting to get into a groove and have a pretty good idea of what we are looking for. As soon as the skins start to soften slightly and the vast majority of the berries have reached their full purple color, we know that it is time to start picking. Once again this happened to fall on the first Friday in August, and we got all of the fruit off the vine by 10am, ensuring it arrived to the winery cold and fresh. We once again decided to ferment the Zweigelt as whole bunches, meaning with the berries still attached to the stems. This accomplishes two goals, the first being that it keeps all of the berries intact, allowing carbonic fermentation to occur inside the berry bringing a wonderful fruitiness to the wine, and the second being that the stems add their own unique floral, herbal flavors to the wine. Once again our goal of working completely without sulfur on the red wines came to fruition, as we were able to coax the wine through fermentation, malolactic fermentation, and then finally a brief barrel aging in old oak barrels all without using any sulfur. The wine was blended and bottled without fining or filtration in late January, and with no sulfur addition, so these bottles are truly alive. Conventional wisdom suggests that wines like this should be consumed right away, but the 2015 is holding up so well, who knows."
-Sub-region: Santa Rosa
Awards and accolades
-Importer: N/A (domestically sourced)
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