Wine Spectator 85 points - Light, lithe and appealing for its slightly earthy raspberry flavors, lingering against fine-grained tannins. Drink now. 1,040 cases made. (May 31 2004)
Eric Hamacher founded Hamacher Wines in 1995 after earning a degree in viticulture and enology at UC Davis and working more than 24 vintages at numerous wineries around the world. Eric is also known for designing and building the Carlton Winemakers Studio, home to several of Oregon’s top artisan winemakers. This was the first winery in the country that was built using LEED (Leadership in Energy and Environmental Design) code and guidelines for sustainable construction. Located in Carlton, Oregon, Hamacher Wines are made with minimal intervention and handling, using gentle gravity flow and wild yeasts. The wines age for 18 months in premium French oak barrels made from 3-year-old weathered staves. Fruit is sourced from Willamette Valley vineyards based on individual characteristics, vine maturity, clone type and rootstock. The elevations vary between 250 feet - 825 feet, and are planted on different soils. The fruit is organically or sustainably farmed. The Hamacher Wines “H” label, is a selection of the best lots that did not go into the Hamacher bottling. These wines are sourced, farmed, produced and aged the same as any bottle of Hamacher.
|Winemaker Eric Hamacher founded Hamacher Wines with his wife Luisa Ponzi in 1995. Their objective was simple: to handcraft high quality Pinot Noir and Chardonnay wines. By letting this goal guide the winery, it has, in less than a decade, become one of the most respected and sought after of Oregon's many great producers. The relatively small winery, which produces only 2,000 cases a year, is featured in nearly a dozen markets in the U.S. and exported around the world.
Hamacher Wines produces small quantities of both Chardonnay and Pinot Noir. In each vintage the goal is to craft wines of elegance, supple texture and balance. Hamacher makes his wines traditionally, with minimal intervention and handling, using wild yeast and bacteria, aging for almost a year and a half in barrel before racking by gas pressure, and blending and bottling by gravity.