External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2018 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 27 notes) - hiding notes with no text | | | Tasted by Kirk Grant on 3/31/2016: Another shitty '07 OR Pinot!! This almost seems young on the nose and palate. Scents of earth, red fruits, and mushrooms. Flavors of cherry, rhubarb, and wild strawberries. Beautiful on the palate and nose...just lovely. I wish I had bought more. Outstanding! (1431 views) | | | Tasted by halfred on 12/31/2015 & rated 92 points: Doing great in the bottle. Handling the age fine. (1465 views) | | | Tasted by jshearer on 12/12/2015: Similar notes as before. Still bright, good acidity. (1413 views) | | | Tasted by mossreport on 8/7/2015 & rated 91 points: My last bottle of this case I bought at an auction. I would love to try some other years of this winery. (825 views) | | | Tasted by jshearer on 12/18/2014 & rated 90 points: Raspberry and forest floor on the nose. Lean with tart red fruits and a bit of sweetness in the mouth. This wine is ready to go. (1630 views) | | | Tasted by Kirk Grant on 5/24/2013: Color: Ruby with a thin salmon pink miniscus
Smell: Earth, cherries, tomatoe leaf, clove, and black trumpets
Taste: A melange of vibrant red fruits, blueberries, blackberries, and earth driven notes
Overall: Outstanding! This really is a lovely wine; it has only improved since the last time I had it. While I'm sure that this will last and age well...it would be hard not to drink more of them if I had more. (2487 views) | | | Tasted by Kirk Grant on 11/19/2012: More "stemmy" than the last bottle. However, I still enjoyed this. (1876 views) | | | Tasted by Kirk Grant on 10/26/2012: Color: Ruby
Smell: Cherries, roses, earth, and a hint of mahogony?
Taste: Raspberries, cherries, strawberries, and a melange of cinnamon, nutmeg, and dried red fruits.
Overall: Outstanding. Lean and reserved with an elegence that more Pinot Noirs would benefit. Med+ acid, med+ fruit, moderate tannin, with a complex and elegant finish. (1785 views) | | | Tasted by brouigu1 on 10/20/2012 & rated 91 points: Another nice release of Hamacher. A blooming nose of bright cherry with a balance of light earth and slight mineral.
Good tannin structure and the fruit hangs off this structure very nicely. Nice mouth feel and the palate match up nicely with the nose. (1331 views) | | | Tasted by behm0027 on 9/15/2012 & rated 91 points: Beautiful. We love what Hamacher did with the so-called "sub-par" 2007 Willamette vintage. (1686 views) | | | Tasted by jshearer on 3/18/2012 & rated 90 points: I think danstrings pretty much nails it. Black tea, sweet dark fruit, and a lovely salinity. Though for me, the nose was relatively closed and the finish, while pleasant, was medium/short. Most of the action here, and it's very nice, is in the mid-palate. It gets nice lift from the acid and sweet fruit. This is a pretty Oregon wine. Elegant. (1773 views) | | | Tasted by branman1986 on 2/18/2012: I don't know what the deal is with these ratings. Anyways, the bottle I just had was terrible. I'm hoping/assuming it was an off bottle. NR (1681 views) | | | Tasted by terroirgeek on 2/16/2012: WAS TASTY WITH MUSHROOM RAVIOLI. BUT, NOT OUTSTANDING. A LITTLE UNBLANCED/OAKY. (734 views) | | | Tasted by behm0027 on 12/16/2011 & rated 91 points: Such a superb wine. Light to medium-bodied Pinot, with delicate acidity (carefully pair food dishes, or serve on its own). Quintessential Willamette Valley on the nose...fresh forest soil, restrained red fruit, a hint of sweet tobacco & clove, and dusty cacao. On the palate, jammy (but not sweet) blueberries, mixed with earth, milk chocolate, and cassis. Love, love this wine. 91/92 (1402 views) | | | Tasted by Kiltedtaz on 8/20/2011 & rated 92 points: Big aroma, very large in your face flavor. may be the best Pinot of the day. (1568 views) | | | Tasted by danstrings on 7/26/2011 & rated 91 points: Just like last bottle, wonderfully Burgundian, nice! (1513 views) | | | Tasted by danstrings on 5/9/2011 & rated 91 points: Wonderful fruitiness with the Oregon seawatery cola tea elements. (1569 views) | | | Tasted by David Paris (dbp) on 10/2/2010 & rated 88 points: Willamette Valley Century Club (100 wines in a day)!: Soft, mild, fruit and soft nose. Mild, and very smooth and soft red fruits on the palate. Quite tart and soft... good, and easy drinking. (3096 views) | | | Tasted by gripNsip on 10/2/2010 & rated 89 points: The REAL Willamette Valley century club (100 wines at the wineries in 1 day) (Willamette Valley - Oregon): Compared to the previous PNs in the line-up this seemed very full-bodied. I liked the styling on this one. (2825 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Hamacher Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
|
