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Lingua Franca LLC

Wine Specs
Pinot Noir
Eola Amity Hills
Harvest Date
Early September
25% new and 75% old French oak barriques for 12 months
Alcohol %
Wine Spectator
Wine Enthusiast

2016 Lingua Franca Estate Pinot Noir

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The first vintage of our Estate Pinot Noir sourced from the most elegant barrels of Pinot noir from our 66-acre LS Vineyard adjacent to the winery.  This wine presents a nose of fresh fruit, enveloped in floral and herbaceous notes followed on the palate with red and black fruits, black tea, and gentle brown spice with velvety tannins and a long slightly mineral finish.  A great companion to light summer meals, especially grilled or roasted salmon or herbed chicken.


Forbes Magazine named the 2016 Estate Pinot Noir one of the best Pinot Noirs in the Willamette Valley. Click here to read the full article.

"2016 Lingua Franca Estate Pinot Noir delivers red and black fruit, spice, dried roses, slate-driven minerality, smooth, focused, complex, long finish." -- Michelle Williams, Forbes

Silver TEXSOM International Wine Award

93pts | Wine Spectator -- Tim Fish   "Deep . . . yet retains a sense of focus and polish, offering dark cherry, black tea and spice box flavors that take on momentum toward refined tannins."

96pts | Gismondi

Wine Profile
Tasting Notes
The wine is medium intense, complex with floral, mineral, flint and red cherry, black plum fruit tones, and a long finish.
Vineyard Notes
The vintage marks the first release from our Estate, a vineyard site that has been coveted for decades and finally planted by Larry Stone. It is beautifully located in the heart of the Eola-Amity Hills, dry farmed organically on Jory and Nekia soils.
Production Notes
The fruit is sorted in the vineyard, then sorted by hand, finally by a special destemmer/sorter, handled so as to preserve the terroir of this remarkable site.LFE Pinot Noir has about 25% whole cluster fruit in 2016 for added structure. The grapes are fed bin by bin, not pumped, into small format stainless steel fermenting tanks of between 2 to 5 tons capacity. Fermentation begins with gentle pump overs and may include one or two punch downs towards the end of the cuvasion. The foulage and pigeage are done traditionally by foot. After fermentation, the wines age in a combination of 25% new and 75% old French oak barriques for 12 months and four in tank, prior to bottling.
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