2024 Technical Specifications
Grape Varieties 65% Sémillon, 34% Sauvignon Blanc, 1% Muscadelle
Region Sonoma County
Soil Loamy to gravelly soils
Sites Cuvée blend of five vineyards
Fermentation Vessels Barrels
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Production Details The five-vineyard cuvée came from dry-farmed Sonoma County vineyards. The structured vineyard section describes 50–100-year-old vines, one cluster per shoot, and Sauvignon Blanc Musqué. Grapes were night-picked manually into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine was barrel-fermented with native yeast and matured for 14 months in French oak from selected artisan coopers, sur lies with bâtonnage. It was bottled unfined with coarse filtration to prevent malolactic fermentation. The producer advises cellaring for 3–5 years after harvest, describes a 15–20-year aging arc, and recommends 55–59°F (13–15°C). The sheet is headed 2024 but its harvest entry says September–October 2023; that internally inconsistent date is not proposed as the 2024 harvest date.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Palate, April 2026) described grapefruit oil, passion fruit, gooseberry, lime blossom, chalk dust and dill seed, with citrus and tropical fruit and a long chalky finish. Audrey Frick (JebDunnuck.com, June 2026) described sherbet, cantaloupe, toasted almond, silky texture and delicate waxiness, noting that the wine was fully dry and that the oak framed the fruit and spice.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties 63% Sémillon, 36% Sauvignon Blanc, 1% Muscadelle
Region Sonoma County
Soil Loamy to gravelly soils
Harvest Dates September–October 2023
Sites Cuvée blend of five vineyards
Fermentation Vessels Barrels
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Production Details The five-vineyard cuvée came from dry-farmed Sonoma County vineyards, with one cluster per shoot and Sauvignon Blanc Musqué. Grapes were night-picked manually into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine was barrel-fermented with native yeast and matured for 14 months in French oak from selected artisan coopers, sur lies with bâtonnage. It was bottled unfined with coarse filtration to prevent malolactic fermentation. The producer advises cellaring for 3–5 years after harvest, describes a 15–20-year aging arc, and recommends 55–59°F (13–15°C). Vine age is unresolved: the structured vineyard section says 50–100-year-old vines, while Audrey Frick's review printed on the same sheet says the wine came from 30-year-old dry-farmed vines.
Tasting Notes Audrey Frick (JebDunnuck.com, July 2025) described beeswax, salted pineapple, wet stones, white peach and quince, with a full-bodied but light-footed, seamless and mouthwatering palate and creamy spice on the finish.
Sources: morletwines.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties 65% Sémillon, 34% Sauvignon Blanc, 1% Muscadelle
Region Sonoma County
Soil Loamy to gravelly soils
Harvest Dates September–October 2022
Sites Cuvée blend of five vineyards
Fermentation Vessels Barrels
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Production Details Fruit came from five dry-farmed Sonoma County vineyards with 50–100-year-old vines, one cluster per shoot, and Sauvignon Blanc Musqué. Grapes were night-picked manually into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine was barrel-fermented with native yeast and matured for 14 months in French oak from selected artisan coopers, sur lies with bâtonnage. It was bottled unfined with coarse filtration to prevent malolactic fermentation. The producer advises cellaring for 3–5 years after harvest, describes a 15–20-year aging arc, and recommends 55–59°F (13–15°C).
Tasting Notes Joe Czerwinski (Robert Parker Wine Advocate, August 2024) described spring flowers, candied lemon, ripe fig and honeycomb, with a bold, concentrated palate and long elegant finish. Audrey Frick (JebDunnuck.com, June 2024) described melon, pineapple rind, candle wax, tropical flowers, salted grapefruit and citrus oils, with a rounded, viscous palate and long finish.
Critics Ratings 97
Sources: morletwines.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties 68% Sémillon, 31% Sauvignon Blanc, 1% Muscadelle
Region Sonoma County
Soil Loamy to gravelly soils
Harvest Dates September–October 2021
Sites Cuvée blend of five vineyards
Fermentation Vessels Barrels
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Production Details Fruit came from five dry-farmed Sonoma County vineyards with 50–100-year-old vines, one cluster per shoot, and Sauvignon Blanc Musqué. Grapes were night-picked manually into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine was barrel-fermented with native yeast and matured for 14 months in French oak from selected artisan coopers, sur lies with bâtonnage. It was bottled unfined with coarse filtration to prevent malolactic fermentation. The producer advises cellaring for 3–5 years after harvest, describes a 15–20-year aging arc, and recommends 55–59°F (13–15°C).
Tasting Notes Audrey Frick (JebDunnuck.com, June 2024) described fresh currants, candle wax, jasmine and white pepper, with concentrated texture and an even spine of acidity. Lisa Perrotti-Brown MW (The Wine Independent, February 2024) described grapefruit oil, yellow apple, honeycomb, lime blossom, paraffin wax and sea spray, with an oily texture, tightly knit citrus and savory layers, and a long steely finish.
Critics Ratings 99
Sources: morletwines.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties 69% Sémillon, 30% Sauvignon Blanc, 1% Muscadelle
Region Sonoma County
Soil Loamy to gravelly soils
Harvest Dates September–October 2019
Sites Cuvée blend of five vineyards
Fermentation Vessels Barrels
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Production Details Fruit came from five dry-farmed Sonoma County vineyards with 50–100-year-old vines, one cluster per shoot, and Sauvignon Blanc Musqué. Grapes were night-picked manually into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine was barrel-fermented with native yeast and matured for 14 months in French oak from selected artisan coopers, sur lies with bâtonnage. It was bottled unfined with coarse filtration to prevent malolactic fermentation. The producer advises cellaring for 3–5 years after harvest, describes a 15–20-year aging arc, and recommends 55–59°F (13–15°C).
Tasting Notes Jeb Dunnuck (JebDunnuck.com, December 2021) described crushed citrus, honeyed lime, white flowers, green almond and crushed-stone minerality, with bright acidity and a concentrated, seamless texture. Lisa Perrotti-Brown MW (The Wine Independent, August 2022) described mandarin peel, Golden Delicious apple, honeycomb, lemongrass and shaved almond, with rich savory layers and a lively backbone.
Critics Ratings 99
Sources: morletwines.com ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties 66% Sémillon, 32% Sauvignon Blanc, 2% Muscadelle
Region Sonoma County
Soil Loamy to gravelly soils
Harvest Dates September–October 2006
Sites Cuvée blend of five vineyards
Fermentation Vessels Barrels
Indigenous Yeast Yes
Oak Types French oak
Unfined Yes
Production Details Fruit came from five dry-farmed Sonoma County vineyards with 50–100-year-old vines, one cluster per shoot, and Sauvignon Blanc Musqué. Grapes were night-picked manually into small lugs, transported by refrigerated truck, and sorted cluster by cluster. The wine was barrel-fermented with native yeast and matured for 14 months in French oak from selected artisan coopers, sur lies with bâtonnage. It was bottled unfined with coarse filtration to prevent malolactic fermentation. The producer advises cellaring for 3–5 years after harvest, describes a 15–20-year aging arc, and recommends 55–59°F (13–15°C).
Tasting Notes Doug Wilder (Purely Domestic Wine Report, December 2014) described white peach, brioche, chalk, dried citrus, spice and apricot. Robert M. Parker Jr. (Robert Parker Wine Advocate, December 2007) described honeyed figs, lemongrass, melon and citrus oil, with a full-bodied, dry and textured palate.
Critics Ratings 96
Sources: morletwines.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1338290 | — | — | wine-searcher.com ↗ |