We’re deep into the holiday season, which is a period when a lot of wine gets consumed. Between office parties, potlucks, family dinners, Friendsgiving, Christmas, Chanukah, Kwanza, New Years and everything else going on, the opportunities to pull corks are seemingly endless. Kayce and I hosted Thanksgiving this year, which meant having enough wine on hand for eight very thirsty people.
Back in the spring, Morgan Winery asked if I’d like to receive samples. Morgan is located in the Santa Lucia Highlands of California, one of California’s lesser known wine producing regions. My only prior exposure to Morgan was their Santa Lucia chardonnay, which is available by the glass at a place I frequent and performs strongly in that role. I figured sure, why not. Then, two full cases showed up. Twelve wines, two bottles of each. Perfect, I thought, one set for Good Vitis and one set for Thanksgiving.
The Menenberg-Seifert Thanksgiving p/b Morgan Winery went well. The food and the wine delivered. Morgan makes a wide range of wines, and we were lucky enough to receive the grenache blanc, sauvignon blanc, Metallico (un-oaked chardonnay), Santa Lucia Highlands chardonnay, rosé of grenache, dry Double L riesling, off dry Double L riesling, Cotes de Crow’s southern Rhone-style blend, tempranillo, Twelve Clones pinot noir, Double L pinot noir and G17 syrah. No matter the food you put on your plate, there was a Morgan for it.
Part of what made the Morgan line up well-suited for the diversity of a Thanksgiving meal is the style the winery produces, which is driven by the climate and terroir of the Santa Lucia Highlands – referred to as “the SLH” to those in the know – and the broader Monterey area from which they grow and source their grapes. The SLH has, probably among others, two elements going for it that helps winemakers produce elegance and refinement: natural warmth absent the wind, and routine wind patterns that bring in cool air. The result, if leveraged like Morgan does, is bright acid combined with sturdy but smooth tannin. That’s a recipe for good food-pairing wine.
To understand how Morgan gets this profile, it helps to talk a bit about the SLH. The wine growing areas in the SLH are located on the inland slopes of the Salinas Mountains, which run north-south, paralleling California coast. Across the Salinas Valley from the vineyards lie the Gabilan Mountains. The warm air of the Salinas Valley pulls the cold air from cooler Monterey Bay located to the north down into the vineyards, which moderates temperatures.
I spoke with Sam Smith, Morgan’s winemaker, who told me that were it not for this wind phenomenon, SLH would be a warmer wine growing region that produced bigger wines. “The wind gives us a cool climate. We have foggy mornings that blow off by 11am, giving us generally a few hours of sun and low wind. But by 2pm, the wind starts ripping down the Valley off Monterey Bay and continues southward.”
“It has a big effect on ripening,” Sam explained. “It can close the stoma [little valves in the grape skins that regulate gas exchange] on the vines, which effectively helps develop acid and serious phenolic [tannin] structure” without a quick rate of sugar production. This explains why Morgan wines can exude a precise style consisting of both depth and restraint.
Morgan’s own, and the SLH’s only certified organic vineyard, Double L Vineyard
Morgan’s premier vineyard is called Double L. The 48-acre vineyard is long and skinny, effectively divided into two halves. The entire vineyard has loam soil, though the “upper field” has more clay and a higher water-retaining capacity, giving it more fertility than the “lower field” and its more lose sandy soil. Double L is the only certified organic vineyard in the appellation, and Morgan reserves its fruit exclusively for its own wines. Most of the Double L fruit goes into Double L designated wines, though the non-vineyard designate SLH chardonnay and Twelve Clones pinot noir receive a small amount of Double L fruit. The vineyard produces pinot noir, chardonnay, syrah and riesling.
With prior experience in Santa Barbara and the Northern Rhone, Sam Smith brought some of the right kind of know-how to Morgan and the SLHF, where he has been the head winemaker for the last four years. “The amount of natural acidity [in the SLH] is incredible,” Sam said when asked to compare the new-ish digs to his old ones, adding that “it’s one of the things I love about growing and making wine here.”
Sam pointed out something about this natural acidity that hadn’t crossed my mind: “[The naturally high acid] can be tough to make wine [in the SLH] without it being over-ripe” because the naturally high acidity gives growers the ability to extend hang time for the fruit on the vine, which leads to higher sugar accumulation in the grapes that results in “big, rich and boozy” wines. “If you have the intention [of making more restrained, elegant wines] and you are on top of sampling, you can nail your pick [dates] and hit great balance while retaining fruit-driven profiles. The balance that we can get in most vintages is killer.”
Speaking to this killer balance, we enjoyed the case of Morgan over a period of three days, and nearly every wine improved over the first 48 hours, if not the entire 72 hours, as we exposed it to more and more oxygen. This included some of the white wines as well, and is a sign of overall quality for a number of reasons. One important reason is that it indicates a hard-to-find quality in the balance of the structure of the wine, which is composed of acid, tannin, alcohol and fruit. Initial exposure to oxygen can help some wines fully express themselves, but extended exposure will degrade all wines and expose imbalances in the structure. 48-72 hours is a long period of exposure for a wine to survive, even with the bottles re-sealed, and Morgan gets two enthusiastic thumbs up for taking the oxygen and making the most of it.
I want to focus in on four wines that stood out to me. The first two are the Double L rieslings, the dry and off-dry versions. People don’t think of California in the discussion of riesling, and it’s to their detriment. I’ve been an advocate for several California rieslings, especially the bottle produced by Smith-Madrone off Spring Mountain in Napa. But in full disclosure, I haven’t looked to the SLH for the variety, so I was surprised when the Morgan shipment included two rieslings. After tasting them, I can add “pleasant” to “surprised.”
Sam treats the riesling similarly to the other grapes planted in Double L. He typically does not drop fruit, getting between 4 and 5 acres a ton while retaining sufficient acid and aromatics. Sam noted that part of the Double L riesling signature is an herbal, minty quality and white tea freshness, which struck me on the finish of both wines, especially the dry version. The balance of these wines is what really impressed. Riesling can be a controversial grape for some: if it has high acid and poor balance, the acid is accentuated in unfortunate ways. In America, where the prevailing palate is highly sensitive to acid, that balance better be spot-on. I put the Morgan rieslings in the category of those I’d pour for riesling skeptics.
2018 Morgan Riesling Double L Vineyard Dry – The nose boasts a nice range of tropical fruits – think honeyed pineapple and guava – plus lemon-lime citrus, mint and dried green herbs. It’s a full-bodied wine with medium weight and lush acid that carries traditional varietal flavors of lime pith, banana leaf, herbal tea, crushed rock minerality and an unusual nice hit of spearmint. A very well-balanced riesling with immediate appeal and medium-range upside. 89 points. Value: A-.
2018 Morgan Riesling Double L Vineyard Off Dry – The very pleasant nose offers guava, pineapple, honeysuckle, limeade, yellow peach and some stone minerality. It gets towards the heavier end of medium body with the residual sugar adding body and balance to the modest acid, the latter of which could be turned up just a bit. Flavors hit on honeyed tropical fruits, including guava, pineapple and banana, plus white tea leaf, sea mist and some slate minerality. In a welcomed turn of events, the acid comes on a bit more on the finish and leaves the mouth with a slightly gritty sensation and herbal flavor. 89 points. Value: A-.
Staying on the Double L train, I want to talk briefly about the Double L pinot noir, which was the strongest wine in the lineup. The depth and seamlessness of the tannins, especially after 48 hours of oxygen exposure, where what stood out as quite impressive. The grapes for this wine, and generally all of Morgan’s reds, are entirely destemmed. This means the tannin development comes primarily from the skins which accumulate high quantities of something called anthocyanin, which is the smoother type of tannin as compared to the corser phenolic tannins that come from seeds and stems.
We discussed how Sam gets these gorgeous tannins, and he walked me through his vineyard approach which revolves around opening the canopy (the leaves) while protecting the grape clusters from sun burn. On the side of the grapes that get morning sun, which presents a low risk of sun burn, Sam and his team completely clear the leaves. On the other side, which gets the more radiant afternoon sun, they do what is called “tunneling,” which means removing the leaves that are between the clusters and the vine, while leaving the leaves on the outside of the clusters.
Sam finds that this approach strikes the right level of tannin development and produces tannins that mature in the vineyard, which he points out are the easiest to extract when making the wine and require little else be done in the winemaking to achieve tannin development. The Double L pinot gets a relatively short amount of maceration, just one to one-and-a-half weeks on the skins. He limits fermentation temperatures to 85 degrees in order to avoid over-extraction and retain aromatics. Most agitation is push down, with just a bit of pump over at the beginning. Cold soak comes only in the “voluntary” form, meaning the time between crushing the grapes and when fermentation begins. The goal is to “nail the structure and aromatics. If you do, that’s the holy grail.” He seems to be on the right track with this one.
2017 Morgan Pinot Noir Double L Vineyard – Smells like a cool climate pinot with crushed red berries and plums, baking spice, tangerine peel and dark cocoa. It’s medium bodied with dense, fine grain and balanced acid. I think another 2-3 years of cellaring will help this unwind a bit. I’d love to have it in five years. Right now it’s offering juicy strawberry and blackberry to go with baking spice, dark cocoa and scorched earth. The depth is there, the complexity is there, it just needs more time. 72 hours out from initial opening, it’s really singing a beautiful structure and aroma. This is promising stuff. 92 points. Value: A-.
If the Double L pinot noir was the strongest Morgan I tasted, the G17 Syrah may be the most promising. It also happens to be the wine with which Sam is doing some whole cluster experimentation because syrah “sucks up whole cluster” better than the other red varieties Morgan is producing. The goal with the experimentation is to add aromatics and flavors without adding woody or green notes. “Whole cluster is similar to new oak,” Sam explained, “you want new oak to help frame the wine, but if it tastes like oak then that sucks.”
While whole clusters are an interesting experiment, picking the grapes on time is the most important thing. “There’s a real risk of waiting too long to pick. To a large extent the earlier you pick it, the more savory and floral it’s going to be. You have to check the syrah’s ripeness pretty closely and that’s what helps retain the elegance.” I asked Sam about the future of syrah in the SLH, and he pointed out that the granite origin of the loam soil is “a natural for syrah; you pair them and it’s a no brainer.” His Rhone experience shows through in the quality and profile of this wine.
2017 Morgan Syrah G17 – The nose is a bit meaty, offering bloody red meat and gamey aromas to go with dark cherry and strawberry. I get the sense the nose is a bit underdeveloped. It’s almost full bodied with clean, juicy acid and fine grained tannins that have reached an advanced stage of integration for the youth of this wine, though it seems to lack just a bit in depth. The overall structure finds good balance and a slightly grippy texture. Sweet cherry and strawberry, blackberry, saline, tar, black pepper and blood orange. Another great value from Morgan. 90 points. Value: A.
I’ll conclude by making a genuine pitch for trying Morgan’s wines. In addition to the four discussed above, I’d also recommend the SLH chardonnay as a great value American chardonnay (yes, it’s not buttery or heavy, don’t worry) and the grenache blanc as a great entry-level wine for experimenting with something a bit different. Regardless of which wines you ultimately pick up, they represent an honest effort to produce high quality wines from an area where elegance and balance are achievable in unique ways.
Other wines reviewed:
2017 Morgan Cotes du Crow’s (grenache, syrah and tempranillo) – The ripe nose offers ripe cherry, raspberry, spiced plum sauce, freshly tanned leather and purple florals. It’s medium bodied but coats the palate with vibrant acid and finely grained tannin that together form a good balance and pleasant mouthfeel. The fruit is mostly red and slightly sweet, featuring plum, raspberry and cherry. There are some earthy notes of wet dirt and chai spice that come in on the finish. 89 points. Value: A.
2017 Morgan Grenache Blanc – The mineral-driven nose wafts seashell, petrol, sharp lemon, Marcona almond and slate. Blind I might’ve called a 5 year-old dry riesling based on the aromas. It’s on the lighter side in terms of weight with clean, pure acid that leaves a juicy finish. The flavors include lemon, raw yellow corn (minus the sweetness), thyme, orange pith, sea water and a riesling-esque minerality. Blind I might’ve called it a young riesling based on the flavors. A very intriguing if simple wine that with extended air takes on additional complexity. 89 points. Value: A.
2018 Morgan Rosé of Grenache – The nose shows signs of watermelon, strawberry fresca, lime sorbet and white pepper. It’s barely medium bodied with juicy acid and a modest acid backbone. The balance and texture are both nice. Flavors include cherry Sprite, tart strawberry, tart cherry and white pepper. Overall a fresh rosé with flavors that pop off the acid. 89 points. Value: C-.
2017 Morgan Metallico Chardonnay – The nose offers classic chardonnay aromas of lanolin, creme brûlée, banana peel, white tea and buttered popcorn. Surprisingly heavy for an un-oaked wine, the acid is appropriately leveled and nicely integrated. Unencumbered by oak, Meyer lemon, grass, limesickle, firm peach, cantaloupe, white tea and a streak of salinity fill the palate. An expressive Chardonnay. 88 points. Value: A.
2017 Morgan Monterey County Sauvignon Blanc – A slightly soapy aroma blows off early, revealing white peach, starfruit, honeydew, lemongrass and just a hint of spearmint. The body is almost medium in weight with a slightly creamy finish and bright acid. This is a clean wine. Flavors include bitter herbs and greens, lemon, firm peach, honeysuckle and white flowers. An impressive wine for the price. 88 points. Value: A.
2017 Morgan Santa Lucia Highlands chardonnay – Classic chardonnay aromas of vanilla curd, lemon, creme brûlée, lime zest, preserved apricot and salted popcorn. It’s medium bodied with crisp acid that provides a bit of textural grip. There’s just a slight edge of creaminess. Lemon-lime, orange sorbet, green apple, vanilla curd and a sea spray kind of minerality that brightens the wine. This is tasty stuff. 90 points. Value: A.
2017 Morgan Tempranillo – Aromas include blackberry, black plum, prune, Maraschino cherry, sweet leather and tobacco. It’s a bright medium body with densely grained fine tannin and nice acidity. Flavors are a variety of cherry pie filling, raspberry, leather, tar, violet and a healthy dose of cracked black pepper. This is a fun chugger that offers a lot of food pairing coverage. 90 points. Value: B.
2017 Morgan Twelve Clones Pinot Noir – The nose wafts crushed red berries and plum, scorched earth, underbrush fungal aromas and baking spices – pretty much everything you would figure in a pinot noir. Very true to type. It’s a round, soft medium body with nice acid and fine tannin. I get the sense there’s some extra depth to this one that a few years will unwind. Right now, it offers strawberry, raspberry, huckleberry, rhubarb, cinnamon, bell pepper and moist earth. Excellent value. 90 points. Value: A+.