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Lingua Franca Bunker Hill is made from 100 percent Chardonnay.
Pale yellow-green color 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.
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.
Review:
Estate bottled, the 2022 Chardonnay Bunker Hill is the counterpart to the Chardonnay Estate. It pours a bright pale yellow with a tinge of green and has a lovely incense of delicate toast lifting from the glass, followed by notes of white flowers, fresh green pear, and pleasing reduction. This wine comes from a site where the grapes get thicker skins from the wind, leading to firmer structure, and on the palate, this wine is medium to full-bodied, with a pithy, chalky texture. Drink 2024-2034.
-Jeb Dunnuck 94 Points
Lingua Franca The Plow Pinot Noir is made from 100 percent Pinot Noir.
A large proportion of fruit from some of our finest sites, 48% coming from Blocks 1 - 3, planted with PN777 clone. Another 44% is sourced from two blocks of the bold PN 115. The elegant and nuanced PN777 Pinot Noir grown on Gelderman-Jory soils creates the top notes of mineral, rose petal and savory elements while the PN115 provides the fruit, body and weight of the wine.
The fruit was sorted in the vineyard, hand-picked, then fermented with wild yeast in medium sized concrete and stainless-steel tanks. The Estate Pinot had 21% whole cluster fermentation without any carbonic. The rest of the fruit was destemmed with only whole berries selected for the final wine. The grapes are sorted first in the vineyard and then by hand and machine at the crushpad. Only whole berries are carried by forklift to the stainless-steel fermenters. Fermentation is spontaneous with wild yeast. Punch downs are done by traditional pigeage. After fermentation, the Estate Pinot Noir 2021 was aged in a combination of 25% new and 75% old French oak barriques for 12 months and four in tank, prior to bottling.
Loin of lamb, Filet Mignon, veal chop, veal scallopini, pasta with Bolognese sauce, charcuterie, hard cheeses, hamburger, Viennese boiled beef (Tafelspitz), Wienerschnitzel, Kalbi, Bulgogi. Teriyaki, Vietnamese shaking beef, Chinese broccoli beef or Feast of the Immortals? Experimentation is welcome!
Review:
The 2022 Pinot Noir Estate saw 20% whole clusters and 20% new oak. A representation of the vineyard, the blend can vary from year to year. The 2022 is a ripe ruby color and opens to notes of spice and ripe raspberries. Medium-bodied, it’s a great appellation wine, with ripe tannins and a great finish. Drink 2024-2036. A few thousand cases were produced.
-Jeb Dunnuck 94 Points
Lismore Pinot Noir is made from 100 percent Pinot Noir
Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.
The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.
Lodovico Barolo di Barolo is made from 100% Nebbiolo.
Barolo di Barolo is a blend of 2 different vineyards in Barolo: PREDA and SARMASSA, both in the village of Barolo. The somewhat different soils, exposures and microclimates of the Preda and Sarmassa vineyards combine to produce a well-balanced, harmonious wine packed with the fresh, elegant aromas supplied by La Preda, and the full body and structure catered for by Sarmassa.
Loads of blackberry and red berry with vanilla oak character. full and concentrated, displaying seamless tannins and gorgeous fruit. Complex and complete, full-bodied, with lots of fruit and round tannins. It's long and fruity. It will be at its best after 2-3 years stored lying down in cool, dark surroundings. Serving recommended in large glasses at a temperature of 17-18°C.
Pair with aged cheeses, red meat, rich/earthy dishes, truffle risotto, pasta with sausages and mushrooms. Braised or roasted meats.
Lodovico Stofuori Timorasso Bianco is made from 100% Timorasso.
The name 'sto fuori' means that it is out of the Timorasso classic area ( that is south -east Piedmont) and also a little bit of ‘madness’ because to plant Timorasso in Langhe you must be Fuori ( italian expression to say a little mad).
Yellow straw color with notes of broom flowers, pear aroma and crushed stones.. Fresh in the mouth, tasty with lovely touches of mineral and grapefruit. Tangy acidity keeps it fresh and bright.
It’s a perfect wine to pair with fish, white meat with aromatic herbs and cheese where it reaches its elegance and fragrance.
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Showing 1489 to 1494 of 1834 (306 Pages)
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Klipsun Cabernet Sauvignon Red Mountain is made from 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah.
The 2017 vintage started out with a cool, wet winter, with significantly above average snowfall in eastern Washington. Red Mountain had a 24% increase in rainfall in 2017 over the 10 year average. Going into spring, the cool trend continued. As a result, bud break at Klipsun was behind the historical average and significantly behind the most recent warm vintages of 2013 2016. Bloom was also slightly delayed. Because of the cool weather, set was lighter than usual which translated into significantly less fruit in 2017.
The early part of the summer saw average temperatures followed by above average temperatures in July and August. As a result, he at accumulation was a bit above average for the season, despite the cool start. And because of the smaller than normal yield, harvest began right on schedule, perhaps even a bit early for some of the whites. In the second half of September, when Klipsun traditionally harvests all the reds, the temperatures cooled considerably, which delayed ripening. This allowed for luxurious amounts of hang time without the threat of increased sugar accumulation, stretching harvest into the first week of October. A s a result, all fruit going into the 2017 Klipsun Cabernet Sauvignon could be picked at perfect sugars levels with great fruit maturity and flavors. Overall, the quality of t he 2017 harvest is as high as the 2016. However, the style is slightly different. The 2017 wine has a firmer structure, more spice & mocha in the nose and will take a few mo re years than the 2016 to reach a perfect balance between fruit and tannin.
Review:
The 2017 Cabernet Sauvignon Red Mountain is composed of 84% Cabernet Sauvignon, 4% Merlot, 4% Malbec and 8% Syrah, which immediately emanates with aromas of dark roasted espresso bean, toasted oak, dried tobacco and dusty black fruit tones of cassis, currant and blackberries covered in dark cocoa powder. Full-bodied, generous in complexity and still tight in the mouth, the wine unpacks layers of cedar and vanilla tones with dusty purple flowers and bitter dark chocolate across the mid-palate, giving way to fine-grained tannins that will loosen with time. As the wine sits on the palate, the 100% French oak regimen is on full display for all to see. The wine lingering long and continues to evolve in the mouth, ending with a drying finish that highlights the oak and terroir. It’s still a baby, and I would keep it in the cellar for another few years before popping the cork—this will effortlessly coast for more than a decade. The 2017 vintage marks the second release of this wine, with 6,300 bottles produced. It comes from its namesake vineyard, first planted in 1984 on Red Mountain. I’m keeping my eye on this producer. I’m impressed, and even though the oak may be a bit much at the moment, it's still delicious. - Wine Advocate 94+ Points
Its rosy appearance is delicate in color and an expressive nose lends charm to this blend. A palate dominated by wild berries: gooseberry and raspberry that reveal themselves in a crisp, silky mouthfeel enhanced with a touch of minerality.
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