Wine Specs
Vintage
2023
Varietal
Pinot Noir
Appellation
Eola Amity Hills
Harvest Date
9/14-23
Alcohol %
14
2023 Lingua Franca Estate Pinot Noir
Estate Pinot 2023 has a mixture of 10 vineyard blocks contributing from 5-14% each, with a mean of 10%. This is by far the most diverse edition of Estate Pinot Noir, making a complete change from the 2022 Estate Pinot Noir. The Estate Pinot Noir 2023 may become the most representative of our complete terroir flavor profile, which will make it interesting to observe as it matures.
Wine Profile
Tasting Notes
The nature of this vintage is to thrill. Estate Pinot Noir 2023 has a very lifted aromatic nose with roses, spices of clove and cinnamon, black cardamon, pomegranate and crushed rock. On the palate the fresh pomegranate, raspberry, undertones of black cherry and tea notes with a savory herb element and bright pomegranate finish which has great length. It is very fresh, well defined with many layers and unfolds slowly on the palate. The finish is mulberry and red current, with a light vanilla richness at the edges. The wine gains richness as it evolves in the glass but never loses its energy and excitement.
Production Notes
The fruit was sorted in the vineyard, hand-picked, then wild-yeast fermented in medium sized concrete and stainless-steel tanks. The Estate Pinot 2023 has less than 2% whole cluster, the least of any vintage. The grapes are sorted first in the vineyard and then by hand and machine at the crushpad, with only whole berries being selected for fermentation. Bins of whole berries and whole cluster are carried by forklift to the stainless-steel fermenters. Fermentation is spontaneous with wild yeasts as is malolactic. Punch downs are done by traditional pigeage. After fermentation, the Estate Pinot Noir 2022 is aged in a combination of 24% new and 76% old French oak barriques for 12 months and six in tank, prior to bottling.
Winemaker Notes
The growing season in 2023 started off with a pattern that had prevailed for the previous two years with a cold wet spring, though never with any frost or other extreme event. The cool spring weather led into a beautifully warm second week of May with temperatures in the mid 80s in the Eola-Amity Hills that promoted shoot growth. This set up for a good flowering in June. There were no real extremes of heat this summer but with overall very helpful warm to an occasional hot day throughout the season. Picking began mid- September in good weather and each block could be picked at exactly the right time.
Food Pairing Notes
Loin of lamb, Filet Mignon, veal chop, veal scallopini with mushroom sauce, pasta with Bolognese sauce, charcuterie, hard cheeses, hamburger, Viennese boiled beef, Wienerschnitzel, Kalbi, Bulgogi. Teriyaki, Vietnamese shaking beef, Chinese broccoli beef or Feast of the Immortals? Experimentation is welcome!
