2024 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Ideal cellaring 3–5 years after harvest; stated aging arc 15–20 years
Region Sonoma Coast
Soil Goldridge and volcanic soils
Sites Fort Ross-Seaview and Russian River Valley
Fermentation Vessels Barrel
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Cuvée selected from the best barrels. Grapes are manually picked at night into small lugs, transported by refrigerated truck, and sorted cluster-by-cluster. Fermentation is in barrel with native yeast; maturation is 14 months in French oak barrels from selected artisan coopers, with malolactic fermentation and sur-lie bâtonnage. October is identified only as the typical harvest month. The stated serving range is 13–15°C, with decanting recommended when young.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Palate, April 2026): pear, yellow apple, marzipan, honeysuckle, wet rock, cedar, allspice, creamy texture, orchard fruit, toast, mineral and spice. Audrey Frick (JebDunnuck.com, June 2026): toast, spice, poached pear, white peach, salty earth, candied citrus, airy texture, focused acidity and a long finish.
Critics Ratings 99
Sources: morletwines.com ↗ · Compare this vintage
2023 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Ideal cellaring 3–5 years after harvest; stated aging arc 15–20 years
Region Sonoma Coast
Soil Goldridge and volcanic soils
Sites Fort Ross-Seaview and Russian River Valley
Fermentation Vessels Barrel
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Cuvée selected from the best barrels. Grapes are manually picked at night into small lugs, transported by refrigerated truck, and sorted cluster-by-cluster. Fermentation is in barrel with native yeast; maturation is 14 months in French oak barrels from selected artisan coopers, with malolactic fermentation and sur-lie bâtonnage. October is identified only as the typical harvest month. The stated serving range is 13–15°C, with decanting recommended when young.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Palate, July 2025): allspice, candied ginger, honeysuckle, pineapple cake, cedar, apple butter, dense orchard and tropical fruit, acidity and exceptional length. Audrey Frick (JebDunnuck.com, July 2025): lime oil, flint, tarragon, green apple, savory and oak spice, vibrant acidity and a long stony finish.
Critics Ratings 99
Sources: morletwines.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Ideal cellaring 3–5 years after harvest; stated aging arc 15–20 years
Region Sonoma Coast
Soil Goldridge and volcanic soils
Sites Fort Ross-Seaview and Russian River Valley
Grape Clone Old Wente
Fermentation Vessels Barrel
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Cuvée selected from the best barrels. Grapes are manually picked at night into small lugs, transported by refrigerated truck, and sorted cluster-by-cluster. Fermentation is in barrel with native yeast; maturation is 14 months in French oak barrels from selected artisan coopers, with malolactic fermentation and sur-lie bâtonnage. October is identified only as the typical harvest month. The stated serving range is 13–15°C, with decanting recommended when young.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Independent, February 2024; 98–100-point range): apple butter, nectarine, persimmon, allspice, anise, ginger ale, cashew, tropical fruit, energetic acidity and creamy texture. Audrey Frick (JebDunnuck.com, June 2024): white pepper, lime blossom, white peach, melon, almond, citrus pith and silky texture.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Ideal cellaring 3–5 years after harvest; stated aging arc 15–20 years
Region Sonoma Coast
Soil Goldridge and volcanic soils
Sites Fort Ross-Seaview and Russian River Valley
Fermentation Vessels Barrel
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Cuvée selected from the best barrels. Grapes are manually picked at night into small lugs, transported by refrigerated truck, and sorted cluster-by-cluster. Fermentation is in barrel with native yeast; maturation is 14 months in French oak barrels from selected artisan coopers, with malolactic fermentation and sur-lie bâtonnage. October is identified only as the typical harvest month. The stated serving range is 13–15°C, with decanting recommended when young.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Independent, February 2024): lemon curd, yuzu, grapefruit, sea spray, lime leaf, nutmeg, toasted almond, beeswax, citrus, baking spice and crisp freshness. Audrey Frick (JebDunnuck.com, June 2024): flint, pineapple, candied lemon, flowers, delicate spice, mineral persistence and a long finish.
Critics Ratings 100
Sources: morletwines.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Ideal cellaring 3–5 years after harvest; stated aging arc 15–20 years
Region Sonoma Coast
Soil Goldridge and volcanic soils
Sites Fort Ross-Seaview and Russian River Valley
Fermentation Vessels Barrel
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Best-barrel selection sourced from the Ma Douce and Ma Princesse vineyards. Grapes are manually picked at night into small lugs, transported by refrigerated truck, and sorted cluster-by-cluster. Fermentation is in barrel with native yeast; maturation is 14 months in French oak barrels from selected artisan coopers, with malolactic fermentation and sur-lie bâtonnage. October is identified only as the typical harvest month. The stated serving range is 13–15°C, with decanting recommended when young.
Tasting Notes Lisa Perrotti-Brown MW (The Wine Independent, August 2022): ripe pear, honeyed peach, pineapple cake, crème brûlée, almond pastry, citrus, savory layers and a chalky finish. Jeb Dunnuck (March 2022; 95–98-point range): lemon oil, honeysuckle, stone and citrus fruit, richness, acidity and balance.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Ideal cellaring 3–5 years after harvest; stated aging arc 15–20 years
Region Sonoma Coast
Soil Goldridge and volcanic soils
Sites Fort Ross-Seaview and Russian River Valley
Fermentation Vessels Barrel
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Cuvée selected from the best barrels. Grapes are manually picked at night into small lugs, transported by refrigerated truck, and sorted cluster-by-cluster. Fermentation is in barrel with native yeast; maturation is 14 months in French oak barrels from selected artisan coopers, with malolactic fermentation and sur-lie bâtonnage. October is identified only as the typical harvest month. The stated serving range is 13–15°C, with decanting recommended when young.
Tasting Notes Doug Wilder (Purely Domestic Wine Report, April 2016): caramel, dried citrus, pear, granite, licorice, flowers, lemon bar, apple skin, slate, toast, honeyed citrus and warm stone fruit.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2006 Technical Specifications
Grape Varieties Chardonnay
Drinking Window Ideal cellaring 3–5 years after harvest; stated aging arc 15–20 years
Region Sonoma Coast
Soil Goldridge and volcanic soils
Sites Fort Ross-Seaview and Russian River Valley
Fermentation Vessels Barrel
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Cuvée selected from the best barrels. Grapes are manually picked at night into small lugs, transported by refrigerated truck, and sorted cluster-by-cluster. Fermentation is in barrel with native yeast; maturation is 14 months in French oak barrels from selected artisan coopers, with malolactic fermentation and sur-lie bâtonnage. October is identified only as the typical harvest month. The stated serving range is 13–15°C, with decanting recommended when young.
Tasting Notes Stephen Tanzer (International Wine Cellar, May 2008; 93+ points): lemon drop, fresh herbs, strong minerality, liquid stone, apricot pit, subtlety and a long finish.
Sources: morletwines.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1371624 | — | — | wine-searcher.com ↗ |