Hatton Daniels Wine Cellars

Hatton Daniels Wine Cellars, a project founded by friends including winemaker Daniel Fishman, is based in Santa Rosa, California. Their philosophy is centered on producing wines that are unforced, allowing each vintage to speak for itself. Fishman's approach is minimalist, informed by his experience in various winemaking regions and a commitment to transparency. He is a proponent of "natural wine" techniques while also drawing on classic winemaking principles.

Technical Philosophy and Practices:

• Uncommon Varietals: A key focus for Hatton Daniels is working with unique and lesser-known grape varietals, particularly those of German and Austrian origin, such as Dornfelder, Blaufränkisch, and Zweigelt, often sourced from the Mokelumne Glen Vineyard in Lodi, California. This sets them apart from the typical California winery.

• Minimal Intervention Winemaking: Their core philosophy is to produce wines with "nothing but grapes."

  • No Additives: They generally use no additives in the winemaking process, with the exception of a very small amount of sulfur (less than 10 mg/L) at bottling to protect the wine from oxidation.

  • Early Picking: Fruit is picked early to ensure natural acidity, which leads to wines that are vibrant and lighter in style, but still have depth and complexity.

  • Wild Yeast Fermentation: While not explicitly stated on their website, their philosophy and association with the natural wine movement (as noted by RAW WINE) suggests the use of native yeasts.

  • No Fining or Filtering: The wines are unfined and unfiltered, preserving their natural texture and flavor.

  • Oak Usage: While they use barrels, they are careful to ensure the amount of new oak is at a level that adds interest without dominating the wine.