July 12, 2020 - Nice value pinot. Bought in Bayfield for company FY20 celebration and drank immediately. Nice flavors and balance. Not too acidic. I'd buy more for weeknight drinking. Held up for 3 nights under pump.
May 10, 2020 - Very good - black fruit ahead - pair very good with porchetta
January 3, 2020 - 88-light bodied. A little bitter when first opened, but kept getting better with air
July 29, 2019 - Am thinking this is my first Morgan, although I have two of their Chards in the cellar. This is what I call an "almost" wine. Plenty of lush red fruit and a decent amount of black pepper which I don't usually find in California Pinots but there is something in the finish that detracts. Almost a chemical taste but another reviewer found some cedar and maybe that is it.
July 19, 2019 - Dark smudgy cmimson. Leafy herbal gamay like nose. Not stemmy or green, just a bit Beaujolais like. Fat round and smooth on the palate. Some coffe and bitter chocolate (oak) but all round pleasant. No one coild object to this. A solid 89 bug not a rebuy.
Much better day two. Richer and rounder but perhaps a bit too sweet. Confected. Still an 89.
June 8, 2019 - From a bottle that had been opened ≈9 hrs prior, but recorked part of the way through
From the Double L (29%), Rosella’s, Boekenoogen, KW, & Tondré Vyds, planted in Arroyo Seco gravelly & Chualar loam soils of this very cool Region I (UCD) AVA; "The grapes were picked & hand-sorted in the vyd. Upon arriving at the winery, grapes where sorted a 2nd time before being destemmed. Whole berry fermentation was started using native & cultured yeast in small, open top tanks. 2x/day the cap was gently punched down. After fermentation, the wine was transferred into a combination of 38% new & 1 & 2 yr-old FR cooperage. The wine aged for 10 mos before being bottled." 14.0% ABV, 6.10 g/L T.A., & 3.56 pH;
N: Fragrant straws, cherries, with notes of flowers
P: Med, poss LM, body; RNDISH entry with NICE, almost swtish frt met by astringent pucker which pretty much works itself out by the LONG, very, VERY slightly tangy finish with a bitter/swtness to the firming, very, VERY fine tannins. Drink now with food, & through '21, poss '22. (Went nicely with the 2 different entrees I had.) My EXC-, & I'D entertain a plea for more for QPR. [As of early Aug '19, wine-searcher still shows numerous sources from $25-$32]. 93 pts Dunnuck, 92 Suckling, 91 ea Vinous (Raynolds) & RJonWine, and 90 WS.
Note: Also tasted 4/27/2019
April 27, 2019 - Winebar [2 Rosés, 2 Whts, & 8 Reds] from 04/26/19 + 3 Shared Bottles (Vintage Wines Ltd., San Diego, CA): From the Double L (29%), Rosella’s, Boekenoogen, KW, & Tondré Vyds, planted in Arroyo Seco gravelly & Chualar loam soils of this very cool Region I (UCD) AVA; "The grapes were picked & hand-sorted in the vyd. Upon arriving at the winery, grapes where sorted a 2nd time before being destemmed. Whole berry fermentation was started using native & cultured yeast in small, open top tanks. 2x/day the cap was gently punched down. After fermentation, the wine was transferred into a combination of 38% new & 1 & 2 yr-old FR cooperage. The wine aged for 10 mos before being bottled." 14.0% ABV, 6.10 g/L T.A., & 3.56 pH;
N: Straws, poss red rasps; Intensity lurking?
P: MF body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) firmed by a bit of astringent pucker which QUITE resolves as it transitions into the LONG, BALANCED finish with a tangy/swtness to the FEW, very, VERY fine tannins. A *lovely* wine for now & through '22, poss longer. My EXC. 93 pts Dunnuck, 92 Suckling, 91 ea Vinous (Raynolds) & RJonWine, and 90 WS. [Check with this vendor if interested in their very COMPETITIVE price.]
March 21, 2019 - The finish is short and the depth of character is somewhat shallow. Pleasant and good QPR.
January 18, 2019 - PNP. A light pretty ruby; translucent rim. Nose of pink grapefruit orange cranberry juice, cedar, dark roses. Juicy acidity and crunchy fruit on the palate. Not much character, but nothing unpleasant. Will decant and possibly comment later.
September 21, 2018 - Needs a couple years in the cellar. Opened up a bit after an hour but I think it needs more time for the acid to integrate with the fruit. Really enjoyed it nonetheless, lots of bright red fruit, sous boi, ash, maybe even a little cedar (could be the oak). Wait 2-5 years, I don’t see this as one for the long haul.