2023 Lingua Franca Avni Willamette Valley Pinot Noir

$69

Total $69
Total
Description

Lingua Franca is the exploration of Oregon with an open mind, focused on picking fruit
optimally for freshness, tension and complexity—based on the varying conditions
of the season and the terroir of individual vineyard blocks which are farmed by organic
and regenerative farming principals. The land, the way it’s farmed and the quality of
the light on east-facing slopes in the Willamette Valley are what shape the wines

Vintage: 2023

ABV: 13.5%

Winter was extremely cold, with a historic ice storm that left the region without power for two weeks. It remained cool and wet throughout early spring, but warmed up in time to have a major heat dome event at the end of June with record-breaking 47°C temperatures. The resiliency of our non-irrigated soils, having fractured basalt as both an insulator as well as source of stored water meant that our vines had almost no negative effect and remained verdant all the way through. The heat event reduced mildew pressure from a wet spring and the harvest proceeded with fruit in perfect balance and excellent, moderately cool conditions.

ABV 13.0%

Vintage 2021

Varietal Pinot Noir

Appellation Willamette Valley, Oregon

Vineyard 70% Lingua Franca Estate

Aging 16% new and 84% old French oak barriques for 12 months and 4 in tank prior to bottling

pH 3.55

Vineyard sources: Over 70% of the fruit this vintage comes from the Lingua Franca Estate (30% upper blocks, 40% lower). The remaining 30% is sourced from our best neighbouring vineyards in the Eola-Amity Hills, including Hope Well, elevating the complexity while retaining the round, savoury character of this cuvée.
Vinification: Hand-harvested, the grapes were fed by bin into medium sized stainless steel and cement tanks and fermented spontaneously with 18% whole cluster fruit.
The wines aged 16% new and 84% old French oak barriques for 12 months and 4 in tank prior to bottling. 9% of the total, Ponzi Heritage Pommard clone from LSV Block 23 was fermented using 100% whole cluster carbonic fermentation.