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Lingua Franca LLC

Wine Specs
Pinot Noir
Eola Amity Hills
Alcohol %

2019 Mimi's Mind Pinot Noir 1.5L

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SKU: 40009354-19
Wine Profile
Tasting Notes
Due to its structure Mimi’s Mind starts off more tannic than the other cuvées in its youth, with stunning lift and slowly unveiling layers of flavor. It has a a depth of flavor that can evolve with time, and in its youth is expressed as power. As it ages, it reveals a complex of herbs, such as fresh thyme, oregano, floral notes of rose petal and violet, rich mulberry, red cherry, raspberry fruit, and overtones of aromatic spices, cinnamon, vanilla and anise. The finish is quite long and becomes longer with age. It has been celebrated from its debut vintage to now.
Vineyard Notes
Mimi Casteel’s vineyard is a role model for regenerative farming, a method she has developed as she takes a thoughtful consideration of the consequences of her vineyard practices on the environment around and beyond her. It’s an impressive take, combining biodynamic and organic farming principles with science. We are proud to have fruit from her vineyard, which always displays a deep complexity and layers of flavor. This year’s selection is about 40% PN667 and the remainder classic Pommard Clone.
Production Notes
Because of the quality of Mimi’s fruit, we typically allow a greater proportion of whole cluster in this cuvée. However this year, Thomas Savre decided to include only 8% whole cluster fruit. The rest of the fruit is sorted, then destemmed gently so that mainly whole berries go into the fermenters for a more precise flavor profile. After fermentation, it is aged in 26% new oak and the rest in neutral oak barriques.
Food Pairing Notes
Its structure in youth makes it a prime candidate for pan-roasted duck breast, Lamb Provençale, Filet Mignon and hard cow’s milk cheeses like 18 month aged Gouda, Comté, Cantal, Parmesan, Abondance, Beaufort or other Alpine cheeses except Apenzell type. As it ages and reveals the deep fruit, spice and mineral qualities underlying a brighter fruit profile, it becomes more suited to roast chicken with morel mushrooms, braised rabbit with thyme, sous vide pork loin with thyme (6 hours at 133 degrees Fahrenheit is what Larry recommends).

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