2024 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Ideal cellaring 4–6 years after harvest; stated aging arc 20–25 years
Region Fort Ross-Seaview
Soil Goldridge sedimentary soil
Orientation South-Eastern Exposure
Fermentation Vessels Stainless-steel tanks and French-oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Vineyard-designated Fort Ross-Seaview Pinot Noir from the second ridge inland from the Pacific, at 1,100–1,300 feet. The sheet lists October as the typical harvest period. Grapes are manually night-picked into small lugs and transported by refrigerated truck, then sorted cluster-by-cluster and berry-by-berry by hand with Le Trieur. Native-yeast fermentation includes punch downs in stainless-steel tanks and French-oak puncheons with Gyrobox. Maturation is 14 months in French-oak barrels from selected artisan coopers. Recommended service is 59–61°F (15–16°C), with one hour of decanting.
Tasting Notes Lisa Perrotti-Brown MW, The Wine Palate, April 2026: raspberry pie, red roses, kirsch, red-currant jelly, lavender, leather and crushed-rock aromas; red-berry and mineral layers, fine-grained tannins, freshness, and a long earthy finish.
Critics Ratings 97
Sources: morletwines.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Ideal cellaring 4–6 years after harvest; stated aging arc 20–25 years
Region Fort Ross-Seaview
Soil Goldridge sedimentary soil
Orientation South-Eastern Exposure
Fermentation Vessels Stainless-steel tanks and French-oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Vineyard-designated Fort Ross-Seaview Pinot Noir from the second ridge inland from the Pacific, at 1,100–1,300 feet. The sheet lists October as the typical harvest period. Grapes are manually night-picked into small lugs and transported by refrigerated truck, then sorted cluster-by-cluster and berry-by-berry by hand with Le Trieur. Native-yeast fermentation includes punch downs in stainless-steel tanks and French-oak puncheons with Gyrobox. Maturation is 14 months in French-oak barrels from selected artisan coopers. Recommended service is 59–61°F (15–16°C), with one hour of decanting.
Tasting Notes Audrey Frick, JebDunnuck.com, June 2024: leather, porcini, dark minerals and black raspberries; plush but balanced texture, ripe tannins, expansive palate and a clean, long, earthy finish.
Critics Ratings 97
Sources: morletwines.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Ideal cellaring 4–6 years after harvest; stated aging arc 20–25 years
Region Fort Ross-Seaview
Soil Goldridge sedimentary soil
Orientation South-Eastern Exposure
Fermentation Vessels Stainless-steel tanks and French-oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Vineyard-designated Fort Ross-Seaview Pinot Noir from the second ridge inland from the Pacific, at 1,100–1,300 feet. The sheet lists October as the typical harvest period. Grapes are manually night-picked into small lugs and transported by refrigerated truck, then sorted cluster-by-cluster and berry-by-berry by hand with Le Trieur. Native-yeast fermentation includes punch downs in stainless-steel tanks and French-oak puncheons with Gyrobox. Maturation is 14 months in French-oak barrels from selected artisan coopers. Recommended service is 59–61°F (15–16°C), with one hour of decanting.
Tasting Notes Audrey Frick, JebDunnuck.com, June 2024: leather, wild berries, violets and forest earth; plush texture, velvety tannins, balanced acidity, weightless harmony, great length and an earthy finish.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Ideal cellaring 4–6 years after harvest; stated aging arc 20–25 years
Region Fort Ross-Seaview
Soil Goldridge sedimentary soil
Orientation South-Eastern Exposure
Fermentation Vessels Stainless-steel tanks and French-oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Vineyard-designated Fort Ross-Seaview Pinot Noir from the second ridge inland from the Pacific, at 1,100–1,300 feet. The sheet lists October as the typical harvest period. Grapes are manually night-picked into small lugs and transported by refrigerated truck, then sorted cluster-by-cluster and berry-by-berry by hand with Le Trieur. Native-yeast fermentation includes punch downs in stainless-steel tanks and French-oak puncheons with Gyrobox. Maturation is 14 months in French-oak barrels from selected artisan coopers. Recommended service is 59–61°F (15–16°C), with one hour of decanting.
Tasting Notes Lisa Perrotti-Brown MW, The Wine Independent, August 2022: wild thyme, damp soil and cedar opening to cherry pie, raspberry preserves and mulberries; red-fruit and earthy layers, fine-grained tannins, freshness and a savory finish.
Critics Ratings 95
Sources: morletwines.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Ideal cellaring 4–6 years after harvest; stated aging arc 20–25 years
Region Fort Ross-Seaview
Soil Goldridge sedimentary soil
Orientation South-Eastern Exposure
Fermentation Vessels Stainless-steel tanks and French-oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Vineyard-designated Fort Ross-Seaview Pinot Noir from the second ridge inland from the Pacific, at 1,100–1,300 feet. The sheet lists October as the typical harvest period. Grapes are manually night-picked into small lugs and transported by refrigerated truck, then sorted cluster-by-cluster and berry-by-berry by hand with Le Trieur. Native-yeast fermentation includes punch downs in stainless-steel tanks and French-oak puncheons with Gyrobox. Maturation is 14 months in French-oak barrels from selected artisan coopers. Recommended service is 59–61°F (15–16°C), with one hour of decanting.
Tasting Notes Lisa Perrotti-Brown MW, The Wine Independent, August 2022: raspberry preserves, candied violets, chocolate-covered cherries, mossy bark and black truffle; full-bodied cherry-cordial and savory layers, fine tannins, freshness and a long finish.
Critics Ratings 97
Sources: morletwines.com ↗ · Compare this vintage
2018 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Ideal cellaring 4–6 years after harvest; stated aging arc 20–25 years
Region Fort Ross-Seaview
Soil Goldridge sedimentary soil
Orientation South-Eastern Exposure
Fermentation Vessels Stainless-steel tanks and French-oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Vineyard-designated Fort Ross-Seaview Pinot Noir from the second ridge inland from the Pacific, at 1,100–1,300 feet. The sheet lists October as the typical harvest period. Grapes are manually night-picked into small lugs and transported by refrigerated truck, then sorted cluster-by-cluster and berry-by-berry by hand with Le Trieur. Native-yeast fermentation includes punch downs in stainless-steel tanks and French-oak puncheons with Gyrobox. Maturation is 14 months in French-oak barrels from selected artisan coopers. Recommended service is 59–61°F (15–16°C), with one hour of decanting.
Tasting Notes Lisa Perrotti-Brown MW, Robert Parker Wine Advocate, January 2021: cranberry jelly, pomegranate, raspberry preserves, underbrush, dried lavender and orange peel; dense red-fruit and earthy layers, fine tannins, freshness and a lifted finish.
Critics Ratings 96
Sources: morletwines.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1453490 | — | — | wine-searcher.com ↗ |