2013 McIntyre Vineyard Chardonnay
The McIntyre Estate Vineyard is just a couple miles south of our own Double L Vineyard. Steve McIntyre helped “write the book” on sustainable farming; his was one of the first vineyards to be “certified sustainable” by CCVT. His concientious farming techniques combined with his mountainside soils and close proximity to Monterey Bay create a perfect terroir for growing sensational Chardonnay.
The fruit for this bottling (clone 96) was harvested on the McInytre Estate on October 3 of 2013. The 2013 growing season was almost textbook, with very few weather events to hamper slow, gentle ripening. A focused crop of exceptional Chardonnay fruit arrived at the Morgan Winery.
Hand sorted grapes were gently pressed in whole cluster, preserving the fruit, flavors and natural acidity. Barrel fermentation in the finest French oak was begun with inoculation of Montrachet yeast. After primary fermentation, the wine was allowed 10 months of barrel aging; 35% percent of the barrels were new French oak. One hundred percent of the wine was allowed to go through secondary, malo-lactic fermentation, adding a touch of butter and rounded mouthfeel to the McIntyre‘s tropical fruit character and bright acidity. This gives us our trademark “Morgan Balance.”
In the glass, the Morgan “McIntyre Vineyard” Chardonnay displays a beautiful light straw and golden hue. On the nose, classic tangerine flavors are joined by notes of white peach, dried apricot, minerals, and smoky oak. On the palate, those elements are echoed with the addition of orange zest, bananas, and floral characters. A touch of butterscotch from the ML and barrel aging is balanced by bright acidity and a long finish. This is an elegant, layered Chardonnay with myriad food-pairing possibilities. It should be served at cellar temperature (not too cold) and will go famously with flavorful seafood and poultry dishes as well as a buttery steak. It will reward short term, proper cellaring.
A History of Acclaim
“.... with passion fruit and pineapple dominating here. The acidity is allowed to really drive the flavors and give a more Chablis-like mouthfeel, with notes of nut, apple and lemon joining the island fruits in the long finish. This has some longevity in it -- lay some down next to your Mersault and see what happens five years on. Well done!”
93 Points - Wine Review Online