2023 Technical Specifications
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Ideal cellaring: 5 to 10 years after harvest date
Region St. Helena
Soil Bale soil series on foothills; hambright and felta soil series on hillside and ridge; shallow loamy topsoil over rocky alluvial subsoil
Harvest Dates September 2023
Estate Grown Yes
Fermentation Vessels Stainless steel tanks and Darnajou French oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and regeneratively farmed. Night-picked manually into small lugs and transported by refrigerated truck; clusters and individual berries were hand-sorted with Le Trieur. Fermentation used punch-downs and Gyrobox. The wine was raised for 16 months in French-oak barrels from selected artisan coopers. Recommended serving is 61–64°F (16–18°C) after one hour of decanting; the producer describes an aging arc of 30+ years.
Tasting Notes Jeb Dunnuck, December 2025: cassis, currants, scorched earth, chocolate and iron, with a full-bodied, layered, structured palate and fine tannins. Jonathan Cristaldi, March 2026: dark berries, Indian spice, loamy earth, tension and energy, with muscularity and finesse.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2022 Technical Specifications
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Ideal cellaring: 5 to 10 years after harvest date
Region St. Helena
Soil Bale soil series on foothills; hambright and felta soil series on hillside and ridge; shallow loamy topsoil over rocky alluvial subsoil
Harvest Dates September 2022
Estate Grown Yes
Fermentation Vessels Stainless steel tanks and Darnajou French oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed. Night-picked manually into small lugs and transported by refrigerated truck; clusters and individual berries were hand-sorted with Le Trieur. Fermentation used punch-downs and Gyrobox. The wine was raised for 16 months in French-oak barrels from selected artisan coopers. Recommended serving is 61–64°F (16–18°C) after one hour of decanting; the producer describes an aging arc of 30+ years.
Tasting Notes Jonathan Cristaldi, March 2025: blackberry, sweet tobacco, wet stone, loamy earth, violets and blue fruit; full-bodied, energetic and deeply rich, with crisp tannins and sustained length.
Critics Ratings 98
Sources: morletwines.com ↗ · Compare this vintage
2021 Technical Specifications
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Ideal cellaring: 5 to 10 years after harvest date
Region St. Helena
Soil Bale soil series on foothills; hambright and felta soil series on hillside and ridge; shallow loamy topsoil over rocky alluvial subsoil
Harvest Dates September 2021
Estate Grown Yes
Fermentation Vessels Stainless steel tanks and Darnajou French oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed. Night-picked manually into small lugs and transported by refrigerated truck; clusters and individual berries were hand-sorted with Le Trieur. Fermentation used punch-downs and Gyrobox. The wine was raised for 16 months in French-oak barrels from selected artisan coopers. Recommended serving is 61–64°F (16–18°C) after one hour of decanting; the producer describes an aging arc of 30+ years.
Tasting Notes Lisa Perrotti-Brown MW, February 2024: blackberry, black plum, cassis, crushed rock, star anise, lilac and mossy bark, with energetic fruit and fine-grained tannins. Jeb Dunnuck, December 2023: dark cherry, currant, smoked tobacco, charcoal and gravelly earth; concentrated and balanced.
Critics Ratings 99
Sources: morletwines.com ↗ · Compare this vintage
2020 Technical Specifications
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Ideal cellaring: 5 to 10 years after harvest date
Region St. Helena
Soil Bale soil series on foothills; hambright and felta soil series on hillside and ridge; shallow loamy topsoil over rocky alluvial subsoil
Harvest Dates September 2020
Estate Grown Yes
Fermentation Vessels Stainless steel tanks and Darnajou French oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed. Night-picked manually into small lugs and transported by refrigerated truck; clusters and individual berries were hand-sorted with Le Trieur. Fermentation used punch-downs and Gyrobox. The wine was raised for 16 months in French-oak barrels from selected artisan coopers. Recommended serving is 61–64°F (16–18°C) after one hour of decanting; the producer describes an aging arc of 30+ years.
Tasting Notes Jonathan Cristaldi, June 2023: elegant and pure, with bright energy, silken tannins, toffee and toasted oak. Lisa Perrotti-Brown MW, February 2024: baked plum, cassis, kirsch, iron, lavender and licorice, with muscular fruit and grainy tannins. Joe Czerwinski, August 2024: full-bodied, chocolaty and long, with soft dusty tannins.
Critics Ratings 97
Sources: morletwines.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Ideal cellaring: 5 to 10 years after harvest date
Region St. Helena
Soil Bale soil series on foothills; hambright and felta soil series on hillside and ridge; shallow loamy topsoil over rocky alluvial subsoil
Harvest Dates September 2019
Estate Grown Yes
Fermentation Vessels Stainless steel tanks and Darnajou French oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed. Night-picked manually into small lugs and transported by refrigerated truck; clusters and individual berries were hand-sorted with Le Trieur. Fermentation used punch-downs and Gyrobox. The wine was raised for 16 months in French-oak barrels from selected artisan coopers. Recommended serving is 61–64°F (16–18°C) after one hour of decanting; the producer describes an aging arc of 30+ years.
Tasting Notes Lisa Perrotti-Brown MW, August 2022: blackcurrant, blackberry, boysenberry, camphor, violet, chocolate and cedar; full-bodied and rich, with fine-grained tannins, freshness and a long perfumed finish.
Critics Ratings 100
Sources: morletwines.com ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Ideal cellaring: 5 to 10 years after harvest date
Region St. Helena
Soil Bale soil series on foothills; hambright and felta soil series on hillside and ridge; shallow loamy topsoil over rocky alluvial subsoil
Harvest Dates September 2015
Estate Grown Yes
Fermentation Vessels Stainless steel tanks and Darnajou French oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed. Night-picked manually into small lugs and transported by refrigerated truck; clusters and individual berries were hand-sorted with Le Trieur. Fermentation used punch-downs and Gyrobox. The wine was raised for 16 months in French-oak barrels from selected artisan coopers. Recommended serving is 61–64°F (16–18°C) after one hour of decanting; the producer describes an aging arc of 30+ years.
Tasting Notes Lisa Perrotti-Brown MW, September 2017: red and black currants, cedar, bay leaf, tobacco, anise and fertile loam, with ripe grainy tannins and a lively backbone. Jeb Dunnuck, June 2018: dark fruit, crushed rock and lead pencil, with a concentrated, structured and mineral palate.
Sources: morletwines.com ↗ · Compare this vintage
2010 Technical Specifications
Grape Varieties 100% Cabernet Sauvignon
Drinking Window Ideal cellaring: 5 to 10 years after harvest date
Region St. Helena
Soil Bale soil series on foothills; hambright and felta soil series on hillside and ridge; shallow loamy topsoil over rocky alluvial subsoil
Harvest Dates September 2010
Estate Grown Yes
Fermentation Vessels Stainless steel tanks and Darnajou French oak puncheons
Natural Yeast Yes
Oak Types French oak
Unfined Yes
Unfiltered Yes
Production Details Organically and sustainably farmed. Night-picked manually into small lugs and transported by refrigerated truck; clusters and individual berries were hand-sorted with Le Trieur. Fermentation used punch-downs and Gyrobox. The wine was raised for 16 months in French-oak barrels from selected artisan coopers. Recommended serving is 61–64°F (16–18°C) after one hour of decanting; the producer describes an aging arc of 30+ years.
Tasting Notes Antonio Galloni, December 2012: red berries, flowers, mint, mocha, espresso and violets; deep and powerful, with firm tannins, complexity and a voluptuous finish.
Critics Ratings 97
Sources: morletwines.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1576061 | — | — | wine-searcher.com ↗ |