We're pleased to offer a new allocation of Morgen Long Chardonnays, who most certainly must be included among the top producers in Oregon. Seth has been making wine here in the Willamette Valley since 2009 and started his own label in 2014. His focus on prime vineyard sites and meticulous care in the winery bear out in the finished wine. This is wine that must be tried by anyone who appreciates a great Chardonnay.
The notes below come directly from Seth and have been edited for brevity. He is not only meticulous in his winemaking and if you wish to dig deeper give us a call for more details.
Willamette Valley 2020
20 bottles available, $40 per bottle
Delicate, vivid aromatics of pink grapefruit, key lime, Asian pear, lemon balm, pine sap and crushed rocks. Austere green citrus flavors are steely smooth with wet mineral flourishes, delicate and electric. 25% X-Omni, 60% Yamhill, 15% Durant.
Vinification Notes: Each lot was uniquely pressed carefully with a maximum juice yield in mind; all juice was browned for 12 hours before being sulfured. After 24 hours of settling on organic yeast hulls, the must was racked off solids. Ambient yeast fermentation started in tank with pied de cuve, and before the must was racked to oak and stainless drums. Primary fermentation progressed slowly in each lot, alongside malolactic. It was complete in early April 2021. The final blend has 26% new oak and was made in August 2021 when the wines were racked off lees into steel for a second winter. Cold stabilized and polish filtered before bottling in February 2022.
Eola-Amity 2020
12 bottles available, $50 per bottle
Demure aromas of lime leaf, grapefruit pith, rosemary and crushed rocks with ginger pastry and truffle butter. Bristling acidity and chalky minerals are subtly enriched by white wood spice, peach pit, candied citrus pith. 50% Seven Springs, 50% X-Omni.
Vinification Notes: Whole cluster pressed; the juice for both lots was allowed to brown and was not sulfured. After 24 hours of cold settling on organic yeast hulls, the must was racked off all solids into stainless steel tanks. Once ambient yeast fermentation started, it was racked into fourth fill 228L barrel with a small tartaric acid addition. Primary fermentation completed in ten days for Seven Springs and sixty days for X Omni. After malolactic completed in late December, the two barrels were sulfured and racked to new oak. It aged for 8.5 months in 100% new oak before being racked off lees into steel for a second winter. Cold stabilized and polish filtered in February 2022.
Durant 2020
12 bottles available, $65 per bottle
Generous and striking aromas of white nectarine toast, peach pit, ginger, lemon waffle, and wet, musky minerals. Densely packed and layered flavors, a chalky texture and energetic acidity gives the wine dimension as it finishes long with notes of citrus, stone fruit and sandalwood.
Vinification Notes: Crushed into the press, the juice was allowed to brown for 12 hours before being sulfured. No press cuts were made before a maximum juice yield was reached. After 24 hours of cold settling, the juice was racked off solids into a warming stainless tank and a pied de cuve was added. Once ambient yeast fermentation started, the must was racked into oak. Primary fermentation finished in mid-January and malolactic completed in mid-February. Durant aged for 11.5 months in 40% new French oak before being racked off lees into steel for a second winter. Cold stabilized and polish filtered before bottling in early February 2022.
Seven Springs 2020
22 bottles available, $75 per bottle
Spiced and chalky aromas of salted pineapple, baked lemon, ginger and lemongrass mingle with wet rocks and dried chamomile. Firm with austere structure, delicately sweet fruit flavors have an ephemeral cotton candy texture and finish weightless and long.
Vinification Notes: Whole cluster pressed; the juice was allowed to brown for 12 hours before being sulfured. One press cut was made and the hard press was isolated. After 24 hours of cold settling on organic yeast hulls, the heart was racked off of all solids into a warming stainless tank and a fermenting pied de cuve was introduced. Once ambient yeast fermentation started, the must was chaptalized 0.5% and racked to oak. It was bone dry in two weeks and malolactic engaged, completing between late December and early January. It aged for 11.5 months in 60% new French oak before being racked off lees into steel for a second winter. Cold stabilized and polish filtered in February 2022.
X-Omni 2020
14 bottles available, $95 per bottle
Profoundly complex aromas of ginger, lemongrass, orange oil, almond pastry with hints of acacia, mint, lime curd, and green mango. Bright acidity, silken texture, and sleek flavors smoothed by white oak spice, finishing long with power and elegance.
Vinification Notes: Whole cluster pressed, the juice was allowed to brown for 12 hours before being sulfured. One press cut was made, and the hard press settled separate with no sulfur. After 24 hours of cold settling on organic yeast hulls, the heart was racked off all solids into warming stainless tank with a pied de cuve. Once ambient yeast fermentation started, the must was racked into oak. It was bone dry in 2-3 weeks and malolactic engaged, completing between early November and early January. X Omni Block 5 aged for 11.5 months in 60% new French oak before being racked off lees into steel for a second winter. Cold stabilized and polish filtered before bottling in February 2022.
