Morgen Long, Chardonnay 2019, Willamette Valley, OR

This unique rosé is a pale golden pink, with complex aromas of pear, raspberry, citrus, creamsicle, brioche and butter. It’s medium bodied, zippy but creamy, with a burst of raspberry and citrus on the palate and brioche on the finish.

COUNTRY: USA

STATE: WA

APPELLATION (AVA): Willamette Valley

VINEYARD: 50% X Omni Vineyard, 35% Durant Vineyard, 10% Loubejac Vineyard, 5% Seven Springs Vineyard Pinot Noir and Gamay lees

VINTAGE: 2019

GRAPES: 95% Chardonnay, 5% Pinot Noir and Gamay lees

SOIL: mixed volcanic basalt and marine sediment

PRACTICE: Organic, sustainable

VINIFICATION: Partial malolactic fermentation. Aged in neutral oak on the lees for 12 months and then aged in stainless steel on the lees. Racked off the Chardonnay lees and then transferred to Pinot Noir and Gamay lees for two months (hence the rosé). Filtered.

STYLE: Still

COLOR: Pale pink

BODY: Medium

TASTE: Dry

PRIMARY AROMAS: pear, raspberry, citrus, creamsicle, brioche, butter

FLAVOR: raspberry, citrus, brioche

FORMAT: 750ml

ALCOHOL: 12.79%

SERVICE AND SUGGESTION: Serve chilled. Pair with a raw kale, pear, and mozzarella salad.

ABOUT THE PRODUCER: Seth Morgen

“I worked my first harvests in the Willamette Valley during sommelier training in 2009 and 2010. I traveled in 2011 for harvests in Central Otago and the Santa Cruz Mountains before returning to the Willamette Valley for my third harvest in one year. In 2012, I worked harvest in Meursault at Domaine de Montille. I returned to de Montille in the fall of 2013 to focus on Chardonnay. In Meursault, I discovered the blueprint for my life’s great work in the Willamette Valley. I am the first winemaker in Oregon 100% focused on Willamette Valley Chardonnay. Sincerity and reverence guide me. Each fall, I begin again, grateful for the harvest. Each winter, I attend to the wines. Each spring, I bottle. Each summer, I host. Morgen Long is named after my family.” (morgenlong.com)

ABOUT THE VINEYARD(S):

X Omni Vineyard: Eola-Amity Hills AVA. A masterpiece created by Craig Willams, X Omni is located about as far south as the Eola-Amity Hills goes. More than 70 tons of rocks were pulled during the early phase of development, which began in 2012. The dense plantings are cordon-pruned and feature 15 distinct clones of Chardonnay. I am grateful to source from two unique blocks, both planted between 2014 and 2016. There is a bit of Aligote in one of the blocks, which is pressed and vinified with the Chardonnay. The vines are on rootstock, every other row is cultivated and this is the only site I work with access to irrigation. The mixed volcanic basalt soils are primarily Nekia and Gelderman with some Jory, and face south-southeast to north between 475’-515’ with slopes between 2-10%. Farming is slowly transitioning towards organic, LIVE-certified without herbicides by Stirling Fox/SWiG. (morgenlong.com)

Durant Vineyard: Dundee Hills AVA. I receive a mix of Dijon clones (95 and 76) from this east facing slope just up the hill from The Eyrie Vineyards Original Vines. The non-irrigated vines are on rootstock in volcanic basalt soils and were planted in 2000. The rows in the Southside block sit around 425’ elevation. It is farmed sustainably by Paul Durant. (morgenlong.com)

Loubejac Vineyard: Willamette Valley AVA. 2008-planted Dijon 96 Chardonnay is farmed sustainably and without irrigation in gentle sloping Helmick silt loam and Willakenzie silty clay loam soils. As hill tilts to the east, the block of chardonnay is planted at modest density with rows running due north down the slope 400-350’. A unique exposure  yields fruit with firm acidity, at modest sugar, with good flavor maturity, typically as one of the last Dijon clone picks. It is farmed by Bruno Corneaux, and NW Wine Co. (morgenlong.com)