Vibrant straw with a tinge of green. A nose of grapefruit, tangelo, quince flower mint, basil and pear with a mineral note. On the palate: Kiwi, lime zest, with an explosive mid palate of lemon, peach, honey and grass and a bright clean finish.
Hanna Winery was founded in 1985 by Dr. Elias Hanna, a world-renowned cardiac surgeon, who was eager to find a place in the country to continue the farming heritage of his upbringing in Syria. In the 1970s he realized his dream with the purchase of 12 acres in the Russian River Valley. Dr. Hanna’s oldest daughter, Christine, now runs the operations of the winery. Hanna owns 600 acres of land in the Sonoma County’s Russian River Valley, Alexander Valley and the Mayacamas Mountains, 250 of which are planted.
Under Christine Hanna’s guidance, the winery has evolved into an estate philosophy that blends the viticultural diversity of fruit cultivated in its four vineyard estates in three unique appellations. With the help of winemaker Jeff Hinchliffe, they craft award-winning wines, such as its Russian River Valley Sauvignon Blanc and Alexander Valley Cabernet Sauvignon.
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The Russian River Valley is named as such due to its proximity to the Russian River, the river itself named for the Russian fur traders who came down from Alaska in the late 18th and early 19th centuries. The Russian River is agricultural land. While there is a focus on wine, beyond the vineyards are many small, family-owned farms cultivating everything from cattle to Christmas trees.
The proximity of this cool river and the rolling fogs from the Pacific Ocean make the area amenable to cool-climate grapes like Pinot Noir and Chardonnay. In fact, the region is quite known for its full-bodied, yet elegant Pinot Noir, as well as their ripe, yet lean Chardonnays. Within Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. Chalk Hill is the warmer of the two and furthest from the ocean, while Green Valley is cooler and closer to the water.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.