2022 Lingua Franca L'Atelier Sauvignon Blanc

$45

$25

(44% off)

Total $25
Total

L'Atelier, meaning "workshop" in French, was sparked in 2016 through a collaboration with award-winning Austrian winemaker Stefan Wellanschitz, marking the beginning of an annual tradition that draws inspiration from around the globe. With this label, we venture beyond the celebrated realms of Chardonnay and Pinot Noir to embrace the diverse tapestry of Oregon viticulture, embodying our relentless pursuit of knowledge and passion for pushing the boundaries of conventional winemaking. 

This year, we're delighted to introduce the L'Atelier Sauvignon Blanc. Sourced 100% from the organically farmed Green Springs Farm in the Van Duzer AVA, this wine offers a harmonious blend of lemon zest, white flowers, and vanilla with a luscious texture and mouthwatering finish that delight on their own, yet lend to an incredibly versatile wine for pairing.

White Flowers
Lemon Zest
Vanilla

Fresh Herbs
Flowers

Vintage 2020

Appellation Willamette Valley

The L'Atelier Sauvignon Blanc 2022 is a stunning example of the variety, a classic interpretation that is reminiscent of the great Sancerres and Bordeaux Blanc of yesteryear and so it pairs will with dishes that these great wines also paired with. This will pair nicely with a wide range of lighter seafood dishes such as ceviches, spicy Thai chili sauces, Korean gojuchang-based sauces and noodles, Bibimbap, lemon chicken, white flaky fish with classic beurre blanc or a sorrel sauce or watercress sauce. They are also excellent with vegetable dishes with broccoli, cauliflower, cabbage—any vegetable that is brightened with lemon juice and even with lemon and chili.

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.