New Vintage, New Label
We are thrilled to debut the first wine of the 2021 vintage, our HANNA Russian River Valley Sauvignon Blanc, with a fresh label design. Anchored by the more prominent Hanna floral crest at the top, the new design gives a nod to Hanna’s history and long-standing Sonoma roots, while being unmistakably contemporary. Even more exciting is what’s inside the bottle. The vibrant citrus and tropical aromas and flavors of this vintage jump out of the glass.
HANNA Russian River Valley Sauvignon Blanc 2021
HANNA's new 2021 Sauvignon Blanc leads with aromas of lime zest, guava, and orange blossom. Juicy flavors of Meyer lemon and mango follow, with a bright and tangy finish.
An evanescent mousse vanishes to reveal a pale yellow green in the glass. Aromas reminiscent of key lime sorbet, green mango, gooseberry, and Thai basil race exuberantly to the fore. Intense flavors of grapefruit, wintermelon and green apple roam deliciously across the palate. The ‘twenty-one is characteristically supple and bright but delivers a mouth-filling richness that propels this vintage into another dimension. (Tasted 12-1-21).
Russian River Valley
Nectarine, Limeade & Granny Smith Apple
Moon Mountain District
Sonoma Sage, Lemon & White Pepper
Wine Club Exclusive
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with Chard, Feta, Pine
Nuts and Currants
Russian River Valley
Sauvignon Blanc 2021
|1 1/4 cups all-purpose flour||1/4 cup pine nuts||1 tsp salt|
|1/4 tsp salt||2 tbsp extra-virgin olive oil||1/2 tsp freshly ground pepper|
|7 tbsp cold unsalted butter||2 shallots, finely chopped||1 cup fresh whole-milk ricotta|
|cut into chunks||1 tbsp dried currants||cheese, drained|
|3 tbsp ice water||1 lb Swiss chard, stemmed & chopped||1/2 cup crumbled feta cheese|
For the dough: In a food processor, pulse the flour and salt to blend. Add the butter and pulse until the mixture resembles pebbles. Add the ice water, 1 tbsp at a time, and pulse until the mixture just comes together. Turn onto a floured surface and shape it into a disk. Wrap in plastic and refrigerate for at least 1 hour or up to 2 days.
Adjust an oven rack in the center of the oven. Preheat the oven to 375°F/190°C/ gas 5. On a floured surface, roll the dough into a 12-in/30.5-cm round. Fit the dough into a 10-in/25-cm round or square fluted tart pan/flan tin with a removable bottom, pushing the dough into the sides. Run the rolling pin over the top of the pan to trim the dough. Prick the dough all over with a fork. Fit a sheet of parchment/baking paper into the crust and add dried beans or pie weights. Bake for 30 minutes. Remove the paper and weights and bake for another 10 minutes, or until the crust is golden. Remove from the oven and let cool on a wire rack/cake cooler.
For the filling: Spread the pine nuts in a pie pan and toast in the hot oven for 10 minutes, or until golden. Pour into a bowl and let cool.
In a large, heavy saucepan, heat the olive oil over medium heat until shimmering. Add the shallots and sauté until translucent, about 3 minutes. Add the currants and toss to coat with the oil. Add the chard, cover, and cook for about 5 minutes, or until wilted. Add the salt and pepper. Transfer to a bowl and let cool. Drain the chard of any excess liquid. Drain ricotta in a sieve lined with cheesecloth/muslin for 30 minutes before using; otherwise, the crust will be soggy. In a medium bowl, stir the ricotta and feta together until blended. Spread the cheese mixture evenly in the cooled crust. Layer the chard mixture over the top, then sprinkle the pine nuts evenly over the chard. When ready to serve, remove the sides of the tart pan and cut the tart into wedges.
Cream of Cauliflower
and Fennel Soup
Moon Mountain District
|2 tbsp unsalted butter|
|1 small onion, finely chopped|
|1 fennel bulb, trimmed, cored, and cut into 2in/5cm dice|
|1 large Cauliflower. cored and coarsely chopped|
|1 cup/ 240ml good-quality chicken stock|
|1/2 cup/120 ml heavy/double cream Salt and freshly ground pepper|
|2 tbsp finely chopped fresh chives for garnish|
In a medium soup pot, melt the butter over medium heat just until foaming. Add the onion and sauté until translucent, about 3 minutes. Add fennel and toss to coat. Reduce heat to medium-low, cover, and cook until tender, about 10 minutes; do not brown. Add the cauliflower and toss to coat. Add the chicken stock, cover, and simmer until the cauliflower is tender about 10 minutes.
Puree the soup in a blender or food processor, in batches if necessary, until smooth. Return to the pot. Whisk in the cream and salt and pepper to taste. Maintain at a low simmer over low heat, with a bowl of chives alongside for guest to add their own garnish.
Pour yourself a glass of Bismark Chardonnay 2019 and Enjoy!
For more recipes purchase Christine Hanna's cookbook, the Winemaker Cooks.