2022 Lingua Franca Avni Chardonnay Willamette Valley


Old price


Discounted price

(50% off)

Total $20

The aroma is complex with layers of mineral, citrus, white flowers, and spice. On the palate the wine is balanced, vibrant, and round with a clean finish. The natural acidity of the region is rounded by labor-intensive barrel fermentation and aging, and a spontaneous Malolactic fermentation. Avni 2022 has nuances of lemon peel, green apple, river stone, and a softer edge of pear and quince in the background.

ABV 13%

Vintage 2022

Appellation Willamette Valley

Aging 26% new, 600-liter puncheons, 74% neutral large wooden casks and old French oak puncheons and barriques for 11 months sur lie.

The 2022 Avni Chardonnay is sourced from multiple vineyards in the region, focusing on fruit grown on shallow volcanic soils. Sources include vineyards in the Eola-Amity Hills and near Lingua Franca’s Bunker Hill Estate Vineyard, as well as from selected vineyards in the Chehalem Mountains, Yamhill Carlton, and from a unique site in the Van Duzer Corridor with marine sediments.

This wine marries well with a wide range of fish dishes, such as simply poached or sautéed fish dishes with herbed butter, garlic butter, or a classic Beurre Blanc sauce or nage. Beacause of its creaminess it would work with richer shellfish dishes with sauces as well, even a sauce Nantua or Armoricain. Roast chicken with butter, thyme and lemon or a breaded veal scallopini dish with a squeeze of lemon. It also would be excellent with a variety of more powerful sashimi or sushi, such as Unagi, Anago, Shirako, Sake, Otoro, Chutoro or Maguro. Western smoked salmon or gravlax, or grilled salmon with a dill mayonnaise. Experimentation is welcome!

Winter was extremely cold, with a historic ice-storm that left the region without power for over two weeks. It remained cool and wet throughout early spring but warmed up, in time to have a major heat dome event at the end of June with a record-breaking 116 F temperature scorching trees and killing vegetation all over the region. The resiliency of the non-irrigated soils in our vineyards, having fractured basalt as an insulating influence as well as the source of stored rainwater, meant that our vines almost had no negative effect and were verdant all the way through and after the experience. The heat event had the positive effect on our vineyard that helped to reduce the mildew pressure we normally experience after a wet spring.