2023 Lingua Franca Estate Eola - Amity Hill's Willamette Valley Chardonnay

$110

Total $110
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

Estate Chardonnay 2023 is multi-faceted. It possesses both richness and sinewy texture. The nose has a flintiness and an oyster like salinity that is uniquely intense in this vintage. On the palate it continues with a seashell character, yellow flowers, white smoke and green apple. It is thrilling, taught, mouthwatering and sublime.

Vintage: 2023

ABV: 13.5%

Estate Chardonnay 2023 is multi-faceted. It possesses both richness and sinewy texture. Thenose has a flintiness and an oyster like salinity that is uniquely intense in this vintage. On the palate it continues with a seashell character, yellow flowers, white smoke and green apple. It is thrilling, taught, mouthwatering and sublime.

ABV 13.0%

Vintage 2023

Varietal Chardonnay

Appellation Eola- Amity Hills , Oregon

Aging After 11 months aging on lees, the wines were combined in tank with their lees for five months prior to bottling.

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. The cool spring weather led into a beautifully warm second week of May with temperatures in the mid 80s that promoted shoot growth to set up for a good flowering in June. Though we had the occasional hot day we didn't experience the extreme heat spikes we'd seen in previous summers. Picking began at the end of September in ideal conditions. These promise to be among our most successful wines ever.

Vineyard SourcesLingua Franca Estate Chardonnay issourced entirely from the original blocks planted by Larry Stone in 2012, which yielded balanced, yet full flavored fruit and maturity in 2023.
VinificationThe fruit is field sorted, hand-picked, then 77% whole cluster pressed, 23% crushed and pressed, then settled in tank for 24 hours on average, barrel fermented with wild yeast in a combination of 25% new, lightly toasted 500-liter puncheons, and 75% old French oak puncheons and barriques from diverse coopers. Full malolactic fermentation completed spontaneously in each barrel. After 11 months aging on lees, the wines were combined in tank with their lees for five months prior to bottling.