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Lingua Franca Bunker Hill Willamette Valley Chardonnay 2022
  • Lingua Franca Bunker Hill Willamette Valley Chardonnay 2022
Lingua Franca Bunker Hill Willamette Valley Chardonnay 2022

Lingua Franca

Lingua Franca Bunker Hill Willamette Valley Chardonnay 2022

$130.00

Pale yellow-green colour with a predominantly mineral aroma of flint, river stone, green apples, and green olives, later fresh herbs, lemon zest and yellow flowers emerge. On the palate it is precise and taught, with wet stone and saline notes, crisp green apples and thyme. The finish is persistent and firm, with a mouthwatering mineral quality. This is a vintage with finely chiseled features at Bunker Hill. Our Bunker Hill Estate Vineyard in the South Salem Hills and is the oldest source of fruit for any of our wines, having been planted in 1995 to CH76. It is among the earliest of the Dijon-clone plantings in Oregon, situated on the remnant of a pioneer farm.

Vintage: 2022

ABV: 13.3%
Tasting Notes

A cold and rainy spring led to a late frost that devastated the Chardonnay crop. However, the end of June brought a weeklong heat wave of 35-40°C that helped kickstart the period of bloom. July was calm and moderate with little rain. Set was complete, even, and recordbreaking in its potential yield where vines had been unaffected by the frost. This came very late and forecasted a Chardonnay harvest that could come no earlier than the last week of September.
Vineyard Notes

The grapes were picked to maximize freshness and tension in the finished wine. 67% Whole cluster pressed, 33% crushed and then
pressed, settled in tank for 24 hours on average, then barrel fermented in a combination of 26% new, 600 liter puncheons
and 74% old French oak barriques and puncheons 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.
Awards & Accolades

95 pts - "Aromatics of dried chamomile, seaspray and lemon zest
transition to a palate that holds juicy Meyer lemon pulp, tangerine
rind and fresh-cut Granny Smith apples.”

Decanter, August 2024
Food Pairing

The grapes were picked to maximise freshness and tension in the finished wine. 67% Whole cluster pressed, 33% crushed and then pressed, settled in tank for 24 hours on average, then barrel fermented in a combination of 26%new, 600-litre puncheons and 74% old French oak barriques and puncheons 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.

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