2024 Technical Specifications
Grape Varieties Chardonnay
Drinking Window 15–20 years
Classification Vineyard designated
Region Russian River Valley
Soil Goldridge and volcanic soils; the goldridge soil contains metamorphic rock
Orientation Southern Exposure
Grape Clone Old Wente field selection
Fermentation Vessels Barrel
Indigenous Yeast Yes
Oak Types French oak from selected artisan coopers
Unfined Yes
Unfiltered Yes
Production Details The hillside riverbank vineyard is 35–100 feet in elevation. Grapes were picked manually at night into small lugs, moved by refrigerated truck, and sorted cluster by cluster. The wine matured for 14 months in French oak barrels, underwent malolactic fermentation, and remained sur lies with bâtonnage. The producer recommends cellaring for 3–5 years after harvest, serving at 55–59°F (13–15°C), and decanting when young.
Tasting Notes Luc Morlet's January 2026 notes describe candied William pear, candied citrus fruit, delicately toasted hazelnut and wet stone, with rich concentration, a full body, natural acidity, strong minerality and a long finish.
Critics Ratings 98
2022 Technical Specifications
Grape Varieties Chardonnay
Drinking Window 15–20 years
Classification Vineyard designated
Region Russian River Valley
Soil Goldridge and volcanic soils; the goldridge soil contains metamorphic rock
Orientation Southern Exposure
Grape Clone Old Wente field selection
Fermentation Vessels Barrel
Indigenous Yeast Yes
Oak Types French oak from selected artisan coopers
Unfined Yes
Unfiltered Yes
Production Details The hillside riverbank vineyard is 35–100 feet in elevation. Grapes were picked manually at night into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine matured for 14 months in French oak barrels, underwent malolactic fermentation, and remained sur lies with bâtonnage. Recommended service is 55–59°F (13–15°C), with decanting when young; the producer advises 3–5 years of cellaring after harvest.
Tasting Notes Audrey Frick's June 2024 review describes flint, ripe white peach, lemon oil, beeswax and toasted incense, with full body, richness, concentration and a persistent finish.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Chardonnay
Drinking Window 15–20 years
Classification Vineyard designated
Region Russian River Valley
Soil Goldridge and volcanic soils; the goldridge soil contains metamorphic rock
Orientation Southern Exposure
Grape Clone Old Wente field selection
Fermentation Vessels Barrel
Indigenous Yeast Yes
Oak Types French oak from selected artisan coopers
Unfined Yes
Unfiltered Yes
Production Details The hillside riverbank vineyard is 35–100 feet in elevation. Grapes were picked manually at night into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine matured for 14 months in French oak barrels, underwent malolactic fermentation, and remained sur lies with bâtonnage. Recommended service is 55–59°F (13–15°C), with decanting when young; the producer advises 3–5 years of cellaring after harvest.
Tasting Notes Jeb Dunnuck's June 2024 review describes preserved citrus, wet stone, wildflowers, vanilla bean and fresh pear, with tension, concentration, elegance and persistent energy.
Critics Ratings 99
Sources: morletwines.com ↗ · Compare this vintage
2007 Technical Specifications
Grape Varieties Chardonnay
Drinking Window 15–20 years
Classification Vineyard designated
Region Russian River Valley
Soil Goldridge and volcanic soils; the goldridge soil contains metamorphic rock
Orientation Southern Exposure
Grape Clone Old Wente field selection
Fermentation Vessels Barrel
Indigenous Yeast Yes
Oak Types French oak from selected artisan coopers
Unfined Yes
Unfiltered Yes
Production Details The hillside riverbank vineyard is 35–100 feet in elevation. Grapes were picked manually at night into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine matured for 14 months in French oak barrels, underwent malolactic fermentation, and remained sur lies with bâtonnage. Recommended service is 55–59°F (13–15°C), with decanting when young; the producer advises 3–5 years of cellaring after harvest. Robert M. Parker Jr. assigned a qualified score of 95+ points in February 2010.
Tasting Notes Robert M. Parker Jr.'s February 2010 review describes honeysuckle, caramelized tropical fruit, brioche and spice box in a structured, tannic, full-bodied and intense style.
Sources: morletwines.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1371637 | — | — | wine-searcher.com ↗ |