Hamacher Chardonnay 08

Eric Hamacher's Chardonnay is the result of a long-term plan to re-invent Oregon Chardonnay, a wine that lacked character and richness in the 80's and 90's. Eric identified new clones of Chardonnay, and starting in 1995, developed a program of winemaking that continues today. He adds texture and weight to Oregon Chardonnay, approaching the characteristics of very good white Burgundy.

The Hamacher Chardonnay is named for the French barrels used to age the wine. All of the barrels come from a single cooper in France and are their "top of the line" product. Named "Forêts Diverses" (mixed forests)m the name adds to the individuality of the Hamacher Chardonnay, hence the name Hamacher Chardonnay Cuvée Forêts Diverses. The Forêts Diverses barrels are especially well suited to the Hamacher Chardonnay for two reasons: First, the wood for the barrels comes from four different forests in France, adding complexity to the flavors contributed to the wine by the barrel oak. Second, the oak staves are stacked on pallets and stored outside, curing for 36-48 months, an unusually long period for such barrels. The additional aging time allows the astringent phenolics contained in young wood to disapate, lessening the tannic astrigency and "chewing on a stick" quality that young oak can impart to wine. The quality of the flavors imparted to the wine while in barrel is dramatically improved. Spiciness and sweetness are increased while puckery tannins are removed.

Hamacher Chardonnay is naturally fermented with the wild yeast and bacteria present in the vineyard. The wine goes through two fermentations, taking up to 10 months of the 18 while in barrel. In the first year of aging in wood, the barrels are stirred weekly. Stirring puts the yeast back into solution and adds both flavor and texture to the wine, with glycerol from the cell wall of the yeast the source of components resulting in silky, smooth texture. The Hamacher Chardonnay stays in barrel until bottling.