Double L is Morgan Winery's organically farmed vineyard, and contributes Chardonnay, Pinot Noir, and Syrah to our primary blends and is the source of some of our finest wines.
The Vineyard
is located in the northern end of the Santa Lucia Highlands sub-appellation of Monterey, which runs down the northeast facing slopes of the coastal Santa Lucia range, overlooking the Salinas Valley, beginning about 12 miles south of the Monterey Bay. It is named "Double Luck" for the Lee's twin daughters.
The vineyard was initially planted in 1997 & 1998 with 6 x 5 spacing, resulting in 1452 plants per acre. The rows are aligned on a N-S axis for optimum sun exposure and interception of cool breezes from the Monterey Bay. The strong Salinas Valley winds concentrate flavors by thickening grape skins and slowing photosynthesis. Grapes grown here typically get 4-5 weeks more hang time than most CA regions.
Organically grown fruit produces the clearest expression of terroir. Monterey County Certified Organic, accredited by the USDA, certifies Double L Vineyard as an organically farmed vineyard, the only such one in the appellation.
Double L has 26 acres of Pinot Noir in production with 12 different clonal selections on 6 different rootstocks, for complexity in the finished wines.
Soils are sandy loam, deep and well drained, with decomposed granite and traces of limestone. Rainfall averages 15 inches per year. This area's average summertime high of 75 degrees is one of the coolest wine grape growing regions in America during the growing season. Yields are held to under 5 lbs. per vine for maximum flavor concentration.
The Vintage
The 2006 vintage started late and ran about a month later than normal, due to a cold, wet spring that delayed the fruit set. The summer weather was typical for the region. The Pinot Noir harvest eventually finished in late October, with average crop loads showing intensely flavored fruit that retained much of its natural acidity.
Vinification and Aging
The grapes are completely de-stemmed. Fermentation, most of which is whole-berry, is in open top fermenters with manual punch down for optimum extraction and structure with soft tannins. The wine's clonal makeup is 60% of Pommard 4, 21% of Dijon clone 777, & 19% of Dijon clone 667.
After fermentation, the wine is transferred to a combination of medium and medium + toast Burgundy barrels, 50% of which are new. The remainder are 2nd and 3rd year barrels for malo-lactic fermentation and 11 months of aging.
Aromas, Flavors, and Palate Impressions
The wine shows a medium depth color. On the nose, the wine shows anise, cassis, fresh mint, with hints of nuts and cola. The palate impressions include black cherry, vanilla, toasty oak, cranberry, fresh herbs, leather. The wine shows breadth across the palate, with acidity and structure that suggest the wine will age well.
Reviews
Bronze Medal, Green Wine Competition, May 2008
Gold Medal Winner, Appellation America: Best-of-Appellation, August 2008
