The
goal with our brand is to produce varietally
true, site specific wines. Burgundy is about
terroir, Alsace is about terroir, and so are
we.
The
white program involves Pinot blanc, Melon de Bourgogne
and Chardonnay. Each of these varietals are tank fermented
with lees contact to both increase the aromatics as well
as give a supple mouthfeel. These will be foodie wines which
retain zingy acidity, mesmerizing bouquets and lingering
finishes. And, most importantly, will be true to both the
varietal and vineyard; terroir driven whites of distinction.
The
red program consists of Syrah and Pinot noir. Now, with
the Syrah there is some Viognier blended
in at the fermenter,
about five percent, so maybe a little faux Côte-Rôtie
action going on. 2007 was a challenging year for Syrah from
the Northern Willamette Valley; however because of outstanding
vine tending and patience, the results are quite promising.
Beautiful
Pinot noir from three of the previously mentioned A.V.A.'s.
We're really looking forward to the terroir-a-thon
this vintage will present. It should be entertaining, interesting
and, God willing, intellectually challenging.
Now,
if you are familiar with the wines from Patton Valley
Vineyard from 2000 through 2004, or the wines from Maysara
from 2004 to 2006; then you have tasted Todd Hamina's
style.
If you haven't... well, the goal is always wines with fine
structure, lovely perfumed aromas, viscous density coupled
with staying power. They won't be shy, but at the same time
should not hit you over the head with a club. The goal has
always been subtle, supple and satisfying wines.
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