"My idea from the start was quality before quantity at any cost", says Bob. "Only the best grapes would be good enough. Deciding that it should be in California, I began an extensive search for the optimum growing location for my new venture. With the help of a wine consultant, I considered areas starting in Santa Barbara, up through the Central Coast to Carmel, and all the way to the Napa and Sonoma Valleys. My obsession to produce the best quality Cabernet Sauvignon possible, made the final decision to locate in the Stags Leap District of Napa Valley extremely easy."
He continues, "While Cabernet Sauvignon grows well in many appellations, in specific appellations it is capable of rendering wines of uncommon depth, richness, concentration, and longevity. Through all of the wine history in California, the best Cabernets have come from the Napa Valley. Here, in the Stags Leap District, are the perfect climate and soil conditions for growing the best possible Cabernet grapes.
And so, it was the Napa Valley that won its place in Bob's heart. "It was here that I purchased from Harry Sees of Sees Candy the now Hartwell Vineyard estate", Bob remarks. "The estate consisted of undeveloped mountain hillsides and valleys filled with oak trees where long-haired Scottish Highland cattle now roam, keeping the wild grasses trimmed short. Nestled at the top of this estate is the main residence with a one-acre vineyard in the adjacent meadow. This vineyard was planted with the Bosche Clone budded from Grace Family Vineyards which yielded its first harvest in 1990. After 22 months in new French Oak barrels, I released my first Cabernet Sauvignon which was an instant success, establishing the tradition for quality and style that I was hoping for." Bob also purchased a small adjacent property, built a reservoir and began to plan the development of the land. "In November 1990", he says, "I hired Javier Renteria as Vineyard Manager to develop this hillside property. Javier had been a highly respected vineyard manager for Sterling Vineyards. During his 19-year tenure with Sterling he was responsible for the supervision of 350 acres of Cabernet Sauvignon and Merlot. His expertise and leadership have proven to be a wise choice."
"Bob Hartwell and I got together numerous times to discuss the long-term plan to produce a "world class wine", remembers Javier. "Before we started planting we studied how we were going to direct the vineyard blocks, as the whole vineyard is located on a hillside with southeastern sun exposure. We have a few Cabernet Sauvignon blocks throughout the property, which have produced outstanding wines and also a couple of acres of Merlot. Our irrigation program is very well regulated to insure maximum moisture levels in each block and to regulate the vine growth and grape production."
Bob Hartwell adds, "With the fabulous reviews and customer acceptance of our first one acre harvest of Hartwell Cabernet Sauvignon in 1990, we decided to expand the vineyard by planting a few acres of various Cabernet Sauvignon clones. The acreage was designated "Sunshine" and we harvested our first Sunshine Cabernet Sauvignon in 1993.
"In 1995, I hired Celia Masyczek as our winemaker", recalls Bob. "Celia is a graduate of UC Davis and has 18 years experience in winemaking throughout the world. She has been honored with induction to the Winemaker's Hall of Fame, and was also granted the "Rising Star" award by Women for Winesense in 1999. Her knowledge of winemaking has been a key factor in our success, another wise choice."
Encouraged by the reviews and acceptance granted their wines. Bob and Blanca Hartwell decided to undertake the building of a new winery and caves.
"The design for our hillside winery and caves was started in 1996", says Bob. "The steep sloping hillsides made it inviting to dig into the hillside and build the caves. These caves create the ideal natural climate without the added need for air conditioning. Connected to the caves is the new winery, which was started in 1997 and completed for the 1999 harvest. The two-story boutique winery has a fermentation room which houses our stainless steel fermenting tanks, warehouse, office, commercial restaurant-style kitchen, winemaker office and lab."
Bob continues, "My wife, Blanca (professional ASID Interior Designer) wanted to give the winery a touch of Tuscany. The fermentation room with 40-foot ceilings and the fermenting tanks create a nice ambiance for entertaining. One might say it's a small ballroom without the ballroom atmosphere and gives guests a feeling that they are part of the winemaking experience".
But, the new winery remains highly functional. "One of the features I like most about Hartwell Vineyards", says winemaker Celia Welch Masyczek, "is that the winery is very compact. The wine is never pumped more than about 75 feet, and usually less than that. We handle the fruit in bins by forklift and incline the conveyor to the winery door, then gently pump it inside for fermentation. We bring the barrels right to the tank to fill them, then place them back in the cave for aging at a constant temperature of 60F. I strongly believe that this care in gentle handling, both during the harvest season, and throughout the life of the wine, has everything to do with preserving the gentle, softer notes of the wines aromas, in addition to the sturdier tannins and body".
'In celebration of the completion of our new winery', Bob notes, "We have decided to add a new variety to the Hartwell Estate collection. Our first Merlot, from the 1999 harvest, comes from a special corner of our vineyard. This wine was produced from an exceptional block of seven year old vines, and will be aged in barrels until mid-year 2001. Anticipated release date is late 2001".
A wide range of activities are ongoing at Hartwell Vineyards says Office Manager Sandra Hillman. "We offer private tours and tastings by appointment to our individual customers, restaurants, wine merchants, distributors and their staffs. In addition, we are having a reception on September 13, 2000 hosted by Appellation Magazine. The press and vintners are invited to enjoy an evening at Hartwell Vineyards".
Bob Hartwell has also announced, "We have recently purchased and are in the process of developing a few acres of land in the Carneros District of Napa Valley. History shows us that this is a top location to grow great Chardonnay. We are looking forward to our first release from this vineyard in 2004".
Annual production at Hartwell Vineyards is 800 cases. The mission at Hartwell is not only to produce world class wines but to make a contribution that will affect the lives of many. Bob says it best in the following quote "Through your support we look forward to continuing our contribution to charitable organizations with special emphasis on enhancing the lives of children with life threatening diseases".