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Hamel

@hamelsonoma

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Committed to dry-farming, biodynamics and terroir expression across volcanic hillside estate vineyards in the Moon Mountain District & Sonoma Valley.

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This past Sunday, we gathered with our club members to celebrate our newest Fall releases. An afternoon spent exploring the Ranch House and oak grove, enjoying vinyl selections from @earsofmaize, and sharing wood-fired pizzas by @nomadprovisionsco.

Thank you to all who joined us, we look forward to the next! taken in Hamel by @hamelsonoma

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7 days ago

As longstanding admirers of their dedication to excellence in the care and sourcing of revered producers the world over, we are proud to announce our partnership with Grand Cru Selections in California (@gcs_cali). Their commitment to authenticity, craftsmanship, and remarkable wines aligns seamlessly with our own values. We look forward to this exciting new chapter together. taken in Sonoma, California by @hamelsonoma

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10 days ago

Yesterday, on the Fall Equinox, we gathered to continue one of our most meaningful annual traditions: the making and burial of Biodynamic Preparation 500.

As the vineyard transitions into autumn, we bury cow horns filled with the manure preparation—returning them to the earth to rest, transform, and connect with the life of the soil.

It’s a quiet ritual that follows the rhythm of the seasons and grounds us in our enduring connection to this land. taken in Hamel by @hamelsonoma

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24 days ago

Please join us in welcoming Chris McFall (@pycmcfall) to the Hamel team as our National Sales Manager of the West.

He joins us from SingleThread in Healdsburg, where he was Wine Director, after a career that includes Pappas Bros. Steakhouse, the two-Michelin-starred Lazy Bear, and recognition as one of Wine & Spirits’ “Best New Sommeliers.”

Chris first visited us at the estate for a tasting in the spring, where he was captivated by the wines and the story of our vineyards. It soon became clear that our shared passion for winegrowing and sense of place would make this a natural and meaningful partnership.

For those who know Chris, his enthusiasm and passion are unmistakable. We are thrilled to have him on board and look forward to this next chapter together. taken in Hamel by @hamelsonoma

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a month ago

After a month of unwavering dedication from our winegrowing team, we wrapped up our 2026 harvest early this morning, picking our final block from Nuns Canyon Vineyard from the highest elevation point on the property. Now we begin the “descent”—working through fermentations, extraction, and pressing. As an early vintage, the wines are already showing elegant structure and beautiful natural acidity. We are immensely grateful for our team’s steadfast focus and hard work through the end of the season.

A heartfelt thanks to Mariana, Bethany, Andrew, Moises, Chase, Parker, Maura, Giorgio, Oscar, Saskia, and Camden! taken in Hamel by @hamelsonoma

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a month ago

Harvest Field Note #4 | September 3, 2026

Some light rain is bringing a gentle pause to harvest over the next several days. Prior to the rain, we finished picking Cabernet Franc at Nuns Canyon and began harvesting Cabernet Sauvignon there this week.

The 2026 vintage has certainly been distinct. Unpredictable weather throughout the spring and summer has led to more varied ripening across the vineyards, making the decision of when to harvest particularly nuanced. The young wines are showing lots of freshness, vibrancy, and delicate, fine tannins—in essence, lots of finesse.

As we head towards the final stretch in the vineyards, there is still much to be done in the cellar. We’ll share more soon. taken in Sonoma, California by @hamelsonoma

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a month ago

As summer’s bounty in Sonoma County begins to wane, we’re savoring the final weeks of our Summer Chef’s Table menu and showcasing the produce that has defined the season.

Chef Thomas’ dishes reflect the season with local and seasonal ingredients, thoughtfully incorporated to capture the abundance of summer in Sonoma.

Join us for a taste of the summer while it lasts.

Book your Chef’s Table experience via the link in bio.

SMOKED TROUT | Mt. Lassen Steelhead Trout cured with beets and cold smoked with cherrywood. Local plum, Castelvetrano olive & basil from the garden.

CORN CHAWANMUSHI | Traditional Japanese egg custard infused with corn. Roasted corn and poblano peppers top the dish along with salsa macha and fresh truffle.

CORN CHAWANMUSHI | Traditional Japanese egg custard infused with corn. Roasted corn and poblano peppers top the dish along with salsa macha and fresh truffle.

WAGYU | Sakura New York Strip accompanied by a zucchini tart, layered with pomme aligoté and a crust made from beef tallow. Finished with sauce bordelaise infused with confit porcinis.

WAGYU | Sakura New York Strip accompanied by a zucchini tart, layered with pomme aligoté and a crust made from beef tallow. Finished with sauce bordelaise infused with confit porcinis. taken in Hamel by @hamelsonoma

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2 months ago

Harvest Field Note #3 | August 22, 2026

The Grenache from Nuns Canyon completed fermentation early this week. The whole clusters were gently pressed, and the young wine was transferred into concrete, where it will rest and begin to age.

Midweek, we continued picking Estate Cabernet Sauvignon from the vineyard adjacent to the winery.

Yesterday morning marked our first harvest of Cabernet Franc from Nuns Canyon this season, with vibrant red juice flowing as the grapes were gently crushed—an early expression of the vintage to come.

Harvest is moving quickly this year, with the majority of our fruit set to arrive over the next couple of weeks. As the pace picks up, we look forward to sharing more updates with you. taken in Hamel by @hamelsonoma

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2 months ago

Harvest Field Note #2 | August 14, 2026

As we close out our first week of harvest, we’ve already reached a few milestones.

We have harvested, pressed, and begun fermentation on the entirety of our white varieties for the 2026 vintage.

Our first few polygons of Nuns Canyon Grenache have been carefully foot-tread and transferred into concrete and stainless for fermentation. This fruit will be whole-cluster fermented and will have a gentle extraction through infusion.

Lastly, we started harvesting Estate Cabernet Sauvignon yesterday. The fruit shows very fresh and balanced ripeness with the cool weather this week. With harvest underway, we look forward to sharing more from the cellar and vineyard as the season unfolds. taken in Hamel by @hamelsonoma

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2 months ago

Harvest Field Note #1 | August 8, 2026

On Thursday, we began our earliest harvest to date, picking Sauvignon Blanc and Grenache from Nuns Canyon Vineyard. While a warm, dry end of winter gave the vintage an early start, moderate summer temperatures provided ideal conditions as the fruit matured, yielding balanced and expressive fruit. We look forward to watching these young wines develop and seeing the full potential of the vintage unfold.

In our Harvest Field Notes, we look forward to sharing the stories of our 2026 Harvest Season from the vineyard to the cellar. taken in Hamel by @hamelsonoma

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2 months ago

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2 months ago

If you visit us over the next week or so, you may be greeted by one of our favorite summer traditions: a herd of goats grazing throughout the estate.

Each year, the goats return to naturally graze grasses and brush, reducing excess vegetation that can contribute to wildfire risk while returning nutrients to the soil through their natural grazing cycle. Rather than relying on machinery or herbicides, this regenerative approach helps improve soil health, supports biodiversity, and keeps our landscape in balance. For many of our team members, it is a favorite practice. taken in Hamel by @hamelsonoma

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3 months ago