Winemaking

Honey Run Winery's focus has always been three-fold:  

1. Make tasty, accessible wine from fruit and honey.
2. Make natural wine without sulfites, sorbates, or preservatives.
3. Share it near and far with friends, family, and fans.   

It may be a prerequisite for winemakers to be of a special breed, and Honey Run’s stock is no exception. The winery's founder, John Hasle, learns independently by devouring books rather than seeking a human instructor.  After four stubborn years of home-brewing trial and error, John was producing Blackberry honey wine that was very welcome at weddings and parties.  

Amy Hasle assumed the role of winemaker at Honey Run Winery in 1994.  She brought with her a heavy background in math, chemistry, and a degree from California State University of Chico.  Mead, fermented honey wines, and melomel, fruit honey wines, are not typical wine, and HoneyRun’s winemakers have accounted for the differences with meticulous detail-work. While all winemaking requires great care, operating a Kosher OU meadery without sulfites requires extra careful winemaking techniques and high-quality equipment. Order now.     

History