Hatton Daniels Wine Cellars

If you haven’t seen the article yet, Esther Mobley with the San Francisco Chronicle featured HD’s Cabernet Sauvignon in her column this week.

Esther is one of the most interesting wine writers out there, and she and I had a great conversation about why I have eliminated additives from Hatton Daniels, including sulfur. To illustrate how this decision has impacted our wines, she tasted through a vertical of our cabernet from 2014-2017, which encompasses the reduction and eventual elimination of sulfur additions. What’s so cool about this to me is that it’s not necessarily about which wine is “better” but more about how these decisions show through in the finished wine.