Morgan Chardonnay 2006

Winemaker's Notes:

Winemaker's Tasting Notes: Aromas and flavors include pineapple, lemongrass, butterscotch, nuttiness, lime, a hint of green tea, pear, walnut, and minerals. This wine shows richness and intensity, and the splendid integration of fruit flavors, oak, minerality and acidity that is a hallmark of well-made Santa Lucia Highlands Chardonnays. Winemaking Notes: The grapes were whole cluster pressed to preserve the primary fruit flavors. The must was barrel fermented in 30% new French oak. Some lots were allowed to ferment in tank down to 7 or 8 brix, then transferred to barrel to finish. The wine is aged on the lees, with monthly stirrings over a 9-month period. Sixty-five percent of the wine underwent malo-lactic fermentation to soften the acidity and enrich the mouth feel. A month before bottling, the wine was racked off the lees, and the blend was assembled. Vineyard Notes: Some very fine Santa Lucia Highlands vineyards are sourced for this wine. The primary one is our own Double L Vineyard, which contributes 55% of the blend. There are 6 different Chardonnay clones, planted densely, to 6x5 spacing. It is organically farmed and is the major contributor of complexity and minerality to the wine. The Chardonnay clones at Double L are Dijon clones 95, 96, and 76, 4 (Martini), 15 (Swiss), and 108 (Hillside). Additional sources in the Santa Lucia Highlands include Rosella's, Vinco, Black Mountain, and the Lucia Highlands vineyards. The strong Salinas Valley winds concentrate flavors by thickening grape skins and lengthening the growing season. Vintage Notes: The 2006 vintage started late and ran about a month later than normal, due to a cold, wet spring that delayed the fruit set. The summer weather was typical for the region. The Chardonnay harvest commenced on October 6, and did not finish until November 10, with average crop loads showing intensely flavored fruit that retained much of its natural acidity. Return to Morgan Wine List