Wine Specs
Vintage
2017
Varietal
Pinot Noir
Appellation
Eola Amity Hills
Harvest Date
Late September
Aging
A combination of 25% new and 75% old French oak barriques for 12 months and four in tank, prior to bottling
Alcohol %
13
2017 Lingua Franca Estate Pinot Noir
Library Vintage
Lingua Franca Estate Pinot Noir is sourced from several parcels throughout the Lingua Franca Estate Vineyard in Willamette Valley's Eola-Amity Hills. Lingua Franca Estate Pinot Noir begins with a heady scent of roses and red fruits. On the palate, the wine is quite dense and rich, powerful in expression, with a perfect balance of red and black fruits, dark plum, pomegranate and raspberry, then the nuances of wet stone, savory herbs come through in the lifted lingering finish and velvety texture. Lingua Franca Estate is beautifully located in the heart of the Eola-Amity Hills, dry farmed organically on Jory, Gelderman and Nekia soils.
Wine Profile
Tasting Notes
Sourced from our best-performing blocks of estate-grown Pinot Noir, the Lingua Franca Estate Pinot Noir begins with a heady scent of roses and red fruits. On the palate, the wine is quite dense and rich, powerful in expression, with a perfect balance of red and black fruits, dark plum, pomegranate and raspberry, then the nuances of wet stone, savory herbs come through in the lifted lingering finish and velvety texture.
Vineyard Notes
Lingua Franca Estate is a vineyard site that has been coveted for decades and finally planted by Larry Stone. It is beautifully located in the heart of the Eola-Amity Hills, dry farmed organically on Jory, Gelderman and Nekia soils.
Production Notes
The fruit is sorted in the vineyard, then sorted by hand, finally by a special destemmer/sorter, handled so as to preserve the terroir of this remarkable site. LFE Pinot Noir has less whole cluster fruit in 2017 to emphasize the round elegant and rich character of the vintage. The grapes are fed bin by bin, not pumped, into small format stainless steel fermenting tanks of between 2 to 5 tons capacity. Fermentation begins with gentle pump overs and may include one or two punch downs towards the end of the cuvasion. Pigeage is done traditionally by foot. After fermentation, the wines age in a combination of 25% new and 75% old French oak barriques for 12 months and four in tank, prior to bottling.
Food Pairing Notes
This is a serious, but versatile wine that pairs well with a variety of meats, from roast chicken to veal, lamb, or pork.
