Oregon & Washington Wine Specialists Since 1988
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Biggio Hamina Cellars
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Biggio Hamina's Todd Hamina moved to Oregon in 1996 from Denver and landed a job in the vineyard at Archery Summit. He left after three vintages as Assistant Winemaker to the late, great Gary Andrus - who taught him that ripening healthy fruit was the first goal and everything after that was signature. Todd then worked with Adam Campbell at Elk Cove and Mike Etzel at Beaux Freres until taking the reins as Vineyard Manager, Winemaker and National Sales Director at Patton Valley (2000 - 2004). He then headed to Maysara Winery (2005- 20 read more
MORE INFORMATIONBiggio Hamina's Todd Hamina moved to Oregon in 1996 from Denver and landed a job in the vineyard at Archery Summit. He left after three vintages as Assistant Winemaker to the late, great Gary Andrus - who taught him that ripening healthy fruit was the first goal and everything after that was signature. Todd then worked with Adam Campbell at Elk Cove and Mike Etzel at Beaux Freres until taking the reins as Vineyard Manager, Winemaker and National Sales Director at Patton Valley (2000 - 2004). He then headed to Maysara Winery (2005- 2006) to be Winemaker and managed the vineyards through their Biodynamic certification by Demeter. In 2007, he and his wife, Caroline Biggio Hamina, started out on their own. Todd is a student of the winemaking methods of Burgundy, the Northern Rhone, Alto Adige and Alsace, and he produces an ambitious range of whites and reds. Todd's whites include Pinot blanc, Melon de Bourgogne and Pinot Grigio. Each of these varietals are tank fermented with lees contact to both increase the aromatics as well as give a supple mouthfeel. Todd says: "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". Best of all they are fermented technically dry, have completed malolactic fermentation, were cold stabilized outside in the Winter, and did not have to be sterile filtered. They are true, old school wines. Biggio Hamina's reds include Syrah and Pinot noir. They are fermented with some percentage of whole clusters to boost structure and aromatic complexity. Todd describes the wines: "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". Todd comments on the "...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". To sum up, Todd describes his winemaking style: "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". |
