Lingua Franca Estate Pinot Noir is sourced from several parcels throughout the Lingua Franca Estate Vineyard in Willamette Valley's Eola-Amity Hills. The elegant and nuanced 777 Pinot Noir grown on Gelderman-Jory soils creates the top notes of mineral, floral and savory elements while the 115 provides the fruit, body and weight of the wine. Lingua Franca Estate Pinot Noir begins with a heady scent of roses, violets and raspberries and blackberries. On the palate, the wine is round and rich, with a silky texture and lingering flavors.
This graceful and nuanced wine was picked at the beginning of harvest from select blocks in our Estate vineyard that were beautifully developed well before the onset of the unprecedented challenges of this vintage. The resulting 2020 Lingua Franca Estate Pinot Noir begins with a heady scent of roses, violets, raspberries, and blackberries. On the palate, the wine is structured, with a velvety texture and lingering flavors.
Fortunately, several blocks of our organically grown Pinot Noir at the vineyard ripened early and we harvested as much as we could. The Lingua Franca Estate Pinot Noir crop was of exceptional promise, even though we were only able to make a small fraction of the expected amount. The total for this cuvée, our largest Pinot Noir cuvée of the vintage, is 228 9-Liter cases.
Very little of this wine has been made due to the challenges of the vintage, but this exceptional fruit was hand-picked in the cool night of September 10th, sorted by hand and then machine, 100% destemmed, fermented in 5-ton concrete tanks with wild yeast, and then aged predominantly in barriques of 228 Liters. After 11 months the wine was moved into closed stainless steel tank for 6 months to come together prior to bottling. Due to the quality of the fruit, the wine was aged in 33% new French oak, a higher proportion of new oak than is usual for Lingua Franca.
Food Pairing Notes
This vintage of Estate Pinot Noir is versatile with porcini risotto, roast chicken with morel or porcini mushrooms, grilled quail, rabbit fricassee, grilled lamb loin, braised lamb, richer pasta sauces such as Bolognese, Lasagne a la béchamel, Moussaka, or veal chop. It can also be enjoyed with charcuterie and barbequed brisket.