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Marchesi de' Frescobaldi is a Tuscan wine dynasty with roots in medieval Florence, having been in the wine business since the early 1300s. Now in its 30th generation, the family operates a portfolio of terroir-driven estates collectively known as "Frescobaldi Toscana." Frescobaldi has just expanded into Oregon's Willamette Valley with the acquisition of Domain Roy. Recently, we sat down with Lamberto Frescobaldi, the company's CEO, over a homemade pasta lunch, to speak about Frescobaldi's recent acquisitions and their winemaking philosophy.
Frescobaldi Toscana consists of nine iconic Tuscan estates. The estates feature different soils, elevations, and exposures, and are farmed and vinified to highlight their own identities. Frescobaldi frames this model of estate-by-estate expression as "respect for each terroir."
Beyond these nine Tuscan estates, the Frescobaldi family also owns several standalone icons, including the world-famous Ornellaia and Masseto in Bolgheri, Luce in Montalcino, and Attems in Friuli -- extending the group's footprint across key Italian appellations. The company has consolidated U.S. distribution of the Tuscan estates under VINTUS, reflecting the scale and cohesion of its operations.
Frescobaldi announced a definitive agreement on July 24, 2023, to acquire Domaine Roy & Fils -- its first U.S. winery. The acquisition included a 40-acre organically farmed estate in Oregon's Willamette Valley planted mainly to Pinot Noir; 35 acres of Chardonnay, and 5 acres split between the Iron Filbert vineyard in Dundee Hills AVA and Quartz Acorn in Yamhill-Carlton AVA. Also included was a two-level winery and hospitality building completed in 2015. Marc-André Roy, who founded the winery in 2012, remained a minority owner and board member.
JM: Frescobaldi has vineyards all over Italy, but until now, nothing elsewhere. What motivated you to choose Oregon as your first foreign wine venture?
LF: Our decision to come to Oregon was driven by curiosity and our constant pursuit of beauty and excellence, values that have always guided our work. Here we discovered not only an extraordinary terroir capable of producing wines of great elegance and character, but also a welcoming and genuine community with whom we share a passion for quality and respect for nature. It felt only natural to be inspired and to want to become part of this place.
JM: Pinot noir is not a varietal that has historically been associated with Frescobaldi. What was it about Pinot noir and Oregon Pinot noir that spurred your interest?
LF: Pinot Noir is actually a variety we have known, loved, and respected for over 150 years at our Pomino estate, even if we do not mention it on the label because it belongs to the appellation. So while it may not be historically associated with Frescobaldi as a brand, it is very much part of our heritage.
When we discovered Pinot Noir in Oregon, we found it expressed in a truly sublime way -- pure, elegant, and deeply connected to its terroir. That harmony between the grape and the land is what truly inspired us.
JM: Pinot noir, like Sangiovese, can be very expressive of its terroir; it can also be fickle, difficult to handle, and often does not adapt well to new environments. Both varietals also benefit from extended hang times. You have a long history with Sangiovese. How do you think that experience will shape your approach to producing Pinot noir wines?
LF: You're right -- both Sangiovese and Pinot Noir are complex, demanding varieties. They can grow in many places, but to reach true excellence, the areas become very limited. With Sangiovese, we have learned patience, respect for the land, and the importance of balance. These lessons guide us naturally as we approach Pinot Noir. In Oregon -- especially in Dundee -- we found something extraordinary. The way Pinot Noir expresses itself is simply remarkable, and it inspires us to apply our heritage and sensitivity from Sangiovese to this new adventure.
JM: Pinot noir is not widely grown in Italy outside of Franciacorta, but it can be found in regions as diverse as Alto Adige to the slopes of Mount Etna. Is there any region in Italy whose Pinot wines, stylistically, most closely resemble Oregon's Willamette Valley?
LF: We have been growing Pinot Noir at Pomino for a very long time, and we are both proud and enthusiastic about it. But every place has its own identity, and that is what makes this grape so fascinating.
Dundee is truly special -- it evoked a unique emotion in me from the very first day. In Italy, you can find beautiful expressions of Pinot Noir from Alto Adige to Mount Etna, and of course at Pomino, but I believe Oregon's Willamette Valley stands apart. Its style is unmistakable, and it cannot really be compared to anything else.
JM: How do you assess the export prospects for Oregon Pinot noir wines in Europe in general and Italy in particular?
LF: Pinot Noir and Chardonnay from Oregon could be offered anywhere in the world. That said, given the current political and economic context, it makes sense for us to focus on the United States for the moment, a place where I genuinely feel at home. We are confident in its quality and expression. While Europe and Italy remain essential markets, our priority now is to establish a strong presence and understanding of Oregon Pinot Noir in the US first.
JM: Thank you, Lamberto
Domain Roy's estates are in the Dundee Hills and Carlton Yamhill AVAs. These districts are very different climatically and geologically and produce significantly different wines. Below is a comparison of the two AVAs and tasting notes of Domain Roy's current range.
The Dundee Hills features predominantly red volcanic Jory soils. These iron-rich basaltic soils, 4-6 ft deep, provide excellent drainage. The Iron Filbert vineyard sits at an elevation of 300-500 ft, south-facing, with basalt boulders throughout. These fruit-forward wines typically show fresh red fruit, bright acidity, and a classic, silky balance.
The Yamhill-Carlton AVA features ancient marine sedimentary soils. The Willakenzie-type soils are coarse-grained and fast-draining, and among the oldest in the Willamette Valley. The AVA sits in a horseshoe-shaped rain shadow of the Coast Range. It's generally warmer and drier than the Dundee Hills, with earlier ripening and naturally lower acidity, showcasing robust, earthy wines featuring silky tannins and dark fruit.
Climate-wise, the Dundee Hills are protected from more extreme weather. They have a moderate rainfall, most of which falls in the winter, with warmer nights compared to the valley floor, promoting steady ripening and acid retention.
Yamhill-Carlton, on the other hand, is in the Coast Range rain shadow. The lower rainfall and quick-draining marine sediments result in earlier cessation of vegetative growth and more complete ripening with modest acidity.
Chardonnay from the Dundee Hills features citrus and orchard fruit, prominent florals, brisk acidity, a wet stone/"iron-dust" minerality, leaner frame, and subtle pastry/lees notes. Conversely, Chardonnay from Yamhill-Carlton features riper stone and tropical fruit notes with a rounded mouthfeel, distinct saline/mineral finish, and slightly softer acidity.
Pinot Noir from the Dundee Hills features red fruit flavors of raspberry and cherry, earthy and black tea notes along with silky tannins, and pronounced acidity. Yamhill-Carlton Pinot noir wines feature darker fruit flavors of black cherry, blackberry, and fig, and in warmer years, even prune. These wines are more robust, with silkier tannins showcasing espresso, cocoa, and pipe-tobacco notes along with a distinctive wet stone minerality.
The grapes are organically farmed from Chardonnay clones 95 & 76. They are whole-cluster pressed, 100% barrel fermented using native yeasts, get complete malolactic treatment, and spend roughly 11 months on lees. Recent vintages typically employ 5% new French oak.
The wine features aromas of lemon oil, apple, peach, and herbal chamomile notes, accompanied by a wet stone/metallic minerality along with subtle honeycomb and croissant notes from barrel fermentation and frequent lees stirring.
The palate showcases a tangy citrus and orchard fruit core, along with the robustness that accompanies a complete malolactic and barrel fermentation. A light almond cookie and slightly waxy character add texture without excessive oak elements.
The finish is long and flavorful with lingering notes of citrus zest, wet-stone minerality, and a subtle sweet and spice element.
The Yamhill-Carlton estate sits on ancient marine sedimentary soils. The wine utilizes clones 95 & 76. Like their Dundee Hills cousins, the grapes are whole-cluster pressed, employ native-yeast, are 100% barrel fermented, receive complete Malolactic treatment, and spend 11 months on the lees. It's matured in 100% neutral French oak.
The wine features aromas of stone and tropical fruits, especially ripe nectarine and guava, along with lemon zest, faint gun flint, and a distinctive sea-spray salinity.
It's rounder mid-palate than its Dundee cousin, with lush peach/nectarine and yellow plum flavors and a slight savory/saline note. The finish is long and silky, with lingering notes of stone fruits and mineral salinity.
This wine combines fruit from both the Iron Filbert and Quartz Acorn estate vineyards. A typical bottling consists of 55% free-run and 45% press, with 11 months on the lees, and is matured in approximately 20% new oak.
The wine is red-fruit forward, featuring aromas of Bing cherry and red raspberry, along with rose petal, black tea, and a light balsamic and spice note. The palate showcases red fruit and baking spices with balanced acidity and fine, smooth tannins. The finish is medium length and silky with a lingering, tangy cherry and a touch of stony minerality.
The wine is produced from the Quartz Acorn vineyard. It's 100% destemmed, utilizes native yeast for a 20-day ferment in stainless steel tanks, spends 11 months on the lees, and is matured in 10% new oak.
The wine features dark fruit aromas of ripe fig, blackberry, and black cherry, along with rosemary, graphite, fresh earth, and a touch of leather. It's smooth and velvety on the palate, with mouth-coating black fruit, savory herb, and cocoa/espresso hints on the mid-palate. The acidity is brisk but softer-edged, typical of Dundee. The finish is long and plush with lingering notes of blue and black-fruit, cocoa, and well-integrated tannins.
For more than seven centuries, Marchesi de' Frescobaldi has cultivated Tuscany estate by estate, championing a "respect for each terroir" that privileges soils, altitude, and exposure over a single house style. Today, that philosophy stretches beyond Italy. With the purchase of Domaine Roy & Fils in Oregon's Willamette Valley, Frescobaldi adds Pinot Noir and Chardonnay from Dundee Hills and Yamhill-Carlton to a portfolio that already spans Chianti's varied districts plus Tuscan icons such as Ornellaia, Masseto, and Luce.
Frescobaldi's arrival in Oregon neatly mirrors the family's Tuscan playbook: invest in distinctive sites, farm meticulously, and let place -- not brand -- set the style. Dundee's red volcanic Jory and Yamhill-Carlton's ancient Willakenzie marine sediments promise two explicit expressions under one banner.
At the same time, centuries of Sangiovese know-how inspire a sensitive approach to Pinot Noir. If the group succeeds on its own terms -- precision farming, restrained winemaking, patient market building -- Frescobaldi's Willamette wines should read less like an "Italian in America" and more like what they aim to be: authentic Oregon voices rendered with Old-World style and discipline.