Tongue 'n Cheek was created out of a discussion between Dominique Lafon and Larry over what role whole cluster fermentations should play in the production of Pinot Noir at Lingua Franca. Larry advocated for a reasoned use of some whole cluster in most of the Pinot cuvées but with lighter, fruitier wines receiving less whole cluster, and the finer lots of fruit having up to 50% or higher on occasion, as the lignification of the stems and overall ripeness dictated to varying degrees from vintage to vintage.