96pts | Decanter "The overall impression is of a consummate balance between richness and freshness, with another layer of firm underlying acidity too, and the wine lingers enticingly." Top Chardonnay pick for Oregon. - Charles Curtis, MW
95pts | Wine Enthusiast "This sleek yet rich wine is packed with ripe citrus, Honeycrisp apple, peach and pineapple tones. Barrel fermented and aged in 40% new oak, it showcases spectacular fruit on the palate that is softened by creamy, lightly toasty barrel flavors." - Paul Gregutt
94pts | Wine & Spirits
93pts | Wine Spectator
The 2018 Lingua Franca Estate Chardonnay aroma is a combination of creamy lemon custard, grapefruit zest, jasmine and vanilla. While it has the richest aroma and texture of all our Chardonnays, it is still lively and bright, lifted by its underlying energy. It is an excellent expression of our vineyard and has already demonstrated the ability to age beautifully.
Lingua Franca Estate Chardonnay is sourced exclusively from our LSV vineyard that gives expression to a distinctively mineral quality in our white wines. Our Chardonnay blocks are located on the stoniest soils we have, over bedrock of 150 feet of red basalt. Half of our original Chardonnay vineyard acreage is planted from CH548 cuttings taken from the fabled Montrachet vineyard of Burgundy, and the rest is planted with our trusted CH clone 76.
The production of the Estate Chardonnay required a rigorous selection of the best barrels and extensive trials by our team. When the wines were tasted blind the consensus was that these parcels within the Chardonnay blocks were the finest representation of our Estate for this vintage. The wines selected had been aged in a combination of new 600-liter French oak barrels and neutral barriques for 11 months, and then the wines were put back in tank with their lees for five months prior to bottling.
Food Pairing Notes
The Estate Chardonnay deserves to be served with rich and subtle dishes, such as halibut with a chanterelle sauce, sablefish, turbot with a shellfish sauce, plank-smoked Copper River salmon with a dill sauce, lobster with a ginger butter, Bouillabaisse or black cod, sea bass, or other richer fish. For more casual dining, it would pair well with a béchamel or a simple cheese-rich dish, such as Truffle Mac ‘n Cheese.