Hamacher Wines Pinot Noir, Willamette Valley, USA

哈馬切爾黑皮諾紅葡萄酒

點(diǎn)擊次數(shù)：6015

The 2009 Pinot Noir was sourced from older vines. It is a multi-regional blend displaying exotic spices, underbrush, cedar, lilacs, and assorted black fruits that titillate the nose. This sets the stage for a velvety-textured, dense, succulent wine that exhibits exceptional balance and a lengthy finish. It has enough structure to evolve for 1-2 years and will provide enjoyment from 2012 to 2021. Eric Hamacher is a founding member of ORCHA, the Oregon Chardonnay Alliance, a group who believes that Willamette Valley is capable of making world class Chardonnay.Tel. (503) 852-7200; www.hamacherwines.com

The 2008 Pinot Noir Willamette Valley was fermented with native yeasts and spent 18 months in 30% new oak. Medium crimson-colored, it exhibits a brooding bouquet of smoke, Asian spices, incense, rose petal, black cherry, and black raspberry. This leads to a satin-textured vibrant, savory Pinot with incipient complexity, succulent black fruit flavors, excellent volume, and a lengthy, seamless finish. Give it 3-4 years to realize its full potential and drink it through 2023, perhaps longer. Eric Hamacher is a founding member of ORCHA, the Oregon Chardonnay Alliance, a group who believes that Willamette Valley is capable of making world class Chardonnay. Tel. (503) 852-7200; www.hamacherwines.com

The 2007 Pinot Noir Willamette Valley was sourced from relatively old vines (25+ years). It offers up a fragrant perfume of toast, spice box, earth notes, black cherry, and black raspberry. On the palate it displays an elegant personality, medium body, savory flavors, a silky texture, and excellent depth. This impeccably balanced Pinot will provide pleasure through 2019. Tel. (503) 852-7200; www.hamacherwines.com

Eric Hamacher has done a fine job with this wine. At 13.6% alcohol it is in fine balance, with a precise mix of strawberry, pie cherry, root beer and herb flavors. It’s medium bodied, open and accessible, but not too simple. There is no reason to wait, but it could be cellared for up to six years. ——P.G.(6/1/2010)—— 90