2023 Technical Specifications
Grape Varieties 100% Cabernet Franc
Drinking Window Ideal cellaring is 5–10 years after harvest; stated aging arc is 30+ years
Classification Vineyard designated
Region Oakville
Soil Alluvial bale soils alongside to kalon creek; loamy topsoil over loamy and clay-loamy subsoils, With 40–60% gravel
Harvest Dates September 2023
Sites Morlet Family ‘Cœur de Vallée’ Vineyard
Fermentation Vessels Stainless-steel tanks and Darnajou French-oak puncheons
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and regeneratively farmed; night-picked manually into small lugs and transported refrigerated; hand-sorted cluster-by-cluster and berry-by-berry using Le Trieur; punch-down fermentation with Gyrobox; matured 16 months in French-oak barrels from selected artisan coopers. Serving recommendation: 61–64°F (16–18°C), with one hour of decanting.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Palate, July 2025): wild blueberries, kirsch, forest floor, pencil shavings, dark chocolate, coffee beans, lavender and lilacs; full-bodied, fine-grained tannins, seamless freshness and a long, perfumed finish
Critics Ratings 100
Sources: morletwines.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties 100% Cabernet Franc
Drinking Window Ideal cellaring is 5–10 years after harvest; stated aging arc is 30+ years
Classification Vineyard designated
Region Oakville
Soil Alluvial bale soils alongside to kalon creek; loamy topsoil over loamy and clay-loamy subsoils, With 40–60% gravel
Harvest Dates September 2022
Sites Morlet Family ‘Cœur de Vallée’ Vineyard
Fermentation Vessels Stainless-steel tanks and Darnajou French-oak puncheons
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed; night-picked manually into small lugs and transported refrigerated; hand-sorted cluster-by-cluster and berry-by-berry using Le Trieur; punch-down fermentation with Gyrobox; matured 16 months in French-oak barrels from selected artisan coopers. Serving recommendation: 61–64°F (16–18°C), with one hour of decanting.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Palate, July 2025): black cherries, wild blueberries, black raspberries, pencil lead, garrigue and damp loam, with grainy tannins, freshness and a long spicy finish. Anthony Mueller (October 2025): black cherry, spiced blackberry and elegant oak spices, with focus and freshness.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties 100% Cabernet Franc
Drinking Window Ideal cellaring is 5–10 years after harvest; stated aging arc is 30+ years
Classification Vineyard designated
Region Oakville
Soil Alluvial bale soils alongside to kalon creek; loamy topsoil over loamy and clay-loamy subsoils, With 40–60% gravel
Harvest Dates October 2021
Sites Morlet Family ‘Cœur de Vallée’ Vineyard
Fermentation Vessels Stainless-steel tanks and Darnajou French-oak puncheons
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed; night-picked manually into small lugs and transported refrigerated; hand-sorted cluster-by-cluster and berry-by-berry using Le Trieur; punch-down fermentation with Gyrobox; matured 16 months in French-oak barrels from selected artisan coopers. Serving recommendation: 61–64°F (16–18°C), with one hour of decanting.
Tasting Notes Jeb Dunnuck (December 2023): red and black fruits, pencil shavings, violets, spring flowers and chocolate, with full-bodied richness and ultra-fine tannins. Lisa Perrotti-Brown MW (The Wine Independent, February 2024): iron ore, kirsch, blackberry preserves, fragrant earth and cardamom, with fine-grained tannins, tension and a long perfumed finish.
Critics Ratings 100
Sources: morletwines.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties 100% Cabernet Franc
Drinking Window Ideal cellaring is 5–10 years after harvest; stated aging arc is 30+ years
Classification Vineyard designated
Region Oakville
Soil Alluvial bale soils alongside to kalon creek; loamy topsoil over loamy and clay-loamy subsoils, With 40–60% gravel
Harvest Dates September 2020
Sites Morlet Family ‘Cœur de Vallée’ Vineyard
Fermentation Vessels Stainless-steel tanks and Darnajou French-oak puncheons
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed; night-picked manually into small lugs and transported refrigerated; hand-sorted cluster-by-cluster and berry-by-berry using Le Trieur; punch-down fermentation with Gyrobox; matured 16 months in French-oak barrels from selected artisan coopers. Serving recommendation: 61–64°F (16–18°C), with one hour of decanting.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Independent, February 2024): blackberry preserves, preserved plums, kirsch, rose oil, Darjeeling tea, graphite and lavender; full-bodied, firm and grainy, with muscular fruit and a long earthy finish
Critics Ratings 97
Sources: morletwines.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties 100% Cabernet Franc
Drinking Window Ideal cellaring is 5–10 years after harvest; stated aging arc is 30+ years
Classification Vineyard designated
Region Oakville
Soil Alluvial bale soils alongside to kalon creek; loamy topsoil over loamy and clay-loamy subsoils, With 40–60% gravel
Harvest Dates October 2019
Sites Morlet Family ‘Cœur de Vallée’ Vineyard
Fermentation Vessels Stainless-steel tanks and Darnajou French-oak puncheons
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed; night-picked manually into small lugs and transported refrigerated; hand-sorted cluster-by-cluster and berry-by-berry using Le Trieur; punch-down fermentation with Gyrobox; matured 16 months in French-oak barrels from selected artisan coopers. Serving recommendation: 61–64°F (16–18°C), with one hour of decanting.
Tasting Notes Jeb Dunnuck (March 2022): red and black currants, flowers, leather, sandalwood and violets, with full-bodied richness, silky tannins and finesse. Lisa Perrotti-Brown MW (The Wine Independent, August 2022): blackberry preserves, mulberries, candied violets, blueberry pie, garrigue, pencil lead, coffee bean and tree bark, with firm tannins, freshness and mineral length.
Critics Ratings 100
Sources: morletwines.com ↗ · Compare this vintage
2010 Technical Specifications
Grape Varieties 100% Cabernet Franc
Drinking Window Ideal cellaring is 5–10 years after harvest; stated aging arc is 30+ years
Classification Vineyard designated
Region Oakville
Harvest Dates October 2010
Sites Beckstoffer To Kalon Vineyard
Fermentation Vessels Stainless-steel tanks and Darnajou French-oak puncheons
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed; night-picked manually into small lugs and transported refrigerated; hand-sorted cluster-by-cluster and berry-by-berry using Le Trieur; punch-down fermentation with Gyrobox; matured 16 months in French-oak barrels from selected artisan coopers. Serving recommendation: 61–64°F (16–18°C), with one hour of decanting.
Tasting Notes Luc Morlet winemaker notes (March 2013): crème de cassis, brandy-soaked red and black berries, dried plum, redcurrant, coffee liqueur, mocha and cedar; full-bodied, concentrated and seamless, with fine tannins and a long finish
Sources: morletwines.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1582039 | — | — | wine-searcher.com ↗ |