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Lingua Franca LLC

Wine Specs
Vintage
2023
Appellation
Willamette Valley
Aging
Aged for 12 months in neutral oak barrels
Alcohol %
12.7

2023 Lingua Franca l'Atelier Gamay Noir Willamette Valley

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$45.00
 
SKU: 4001432223

L'Atelier, meaning "workshop" in French, was sparked in 2016 through a collaboration with award-winning Austrian winemaker Stefan Wellanschitz, marking the beginning of an annual tradition that draws inspiration from around the globe. With this label, we venture beyond the celebrated realms of Chardonnay and Pinot Noir to embrace the diverse tapestry of Oregon viticulture, embodying our relentless pursuit of knowledge and passion for pushing the boundaries of conventional winemaking. 

This year, we're delighted to introduce the L'Atelier Gamay. Lingua Franca does not grow Gamay, though there has been excellent Gamay grown in the Eola-Amity Hills.  The source of this fruit comes from mid-slope Chehalem Mountain, with Wellsdale-Dupee  soils, that are similar in origin to the better known Willakenzie loamy, seabed gravel soils of nearby Ribbon Ridge. 

Wine Profile
Vineyard Notes
L’Atelier Gamay 2023 is sourced from a single family vineyard on the way up to Bald Peak in the hills above Newberg. The Gamay was planted in 2017 with a Beaujolais originating Clone 358. The weather is warmer here than in Eola-Amity Hills and the vineyard has a southwestern exposure, allowing the rich fruit of Gamay to develop its potential. Unlike our acidic, volcanic LF Estate soils, the soils here are alkaline, which, again, Gamay favors.
Production Notes
At the crush pad the fruit was divided into three equal portions to fermented as destemmed fruit, whole cluster fruit and carbonic maceration were. Each part has slightly different characteristics: the carbonic fruit displayed the beautiful aromatics and spice of Gamay; the whole cluster fruit had more structure and depth, traditionally associated with traditional Cru Beaujolais; and the destemmed part had a rounder mid-palate texture with rich red fruits. The parts then were reassembled to make the final cuvee, the whole more complex than any individual part. Thomas characterizes the wine as being “Pinot-esque, but still close to Gamay with spices and a characteristic purple hue.”

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