Everybody wants grapes from this vineyard for its fabulous terroir, which usually yields wines of impeccable balance and lushness. This wine is light and delicate in structure, with beautifully firm acids and sweetly complex flavors of cherry pie, mocha and vanilla. It’s a pleasure to sip.
Compared to Double L, Garys’ is a shade more obvious, but that’s a royal comparison. This is a terrific wine in its own right, rich and fruity, wonderfully oaked, complex and totally satisfying in a Pinotesque way. It’s a firm, masculine, elegant wine, with beautiful acidity, and should hold well for a number of years.
Located in the middle of the appellation, Garys’ Vineyard wines often show a cool-warm combination of acidity and fruit-forwardness. This ’05, from Pinot master Dan Morgan Lee, shows brisk, zesty, squeezed-from-the-lime acids that boost exceptionally ripe cherry, strawberry and cola flavors that finish utterly dry and spicy. It will probably hang in there for a…
Morgan’s Pinot Noirs tend to be dark, full-bodied and dense. They’re not for fans of a more delicate interpretation, but winemaker Dan Lee is a master of the big California style. This ’09, from one of the most famous vineyards in the Highlands, certainly has heft, packed as it is with cherries, plums, dark chocolate and exotic spices. It’s very dry, and will pair…
The color is fairly light, a lovely translucent ruby, so the weight of this wine comes as something of a surprise. Boasts big flavors: ripe black cherry, and tart, concentrated cola and vanilla flavors enhanced with smoky, spicy oak. Yet the wine is nicely dry, and offset by acidity. Drink now and through 2010.
Acidity marks this fresh, young wine, giving a tension to the mouthfeel, and suggesting some time in the bottle to round it out. The underlying flavors are exquisite, suggesting cherries, raspberries, strawberries, pomegranates, Dr. Pepper cola and spice. The pedigree is obvious from the refined mouthfeel.
Made in the Morgan style, which is big and powerful in fruit. Detonates on the palate with jammy cherries, black raspberries and cola, sprinkled with cinnamon and cocoa. Bone dry, with some hefty tannins and acids. Tastes direct and immature now, but should develop in the cellar over the next 4–6 years.
Rich and complex, with an amazing array of flavors. Cherries, blackberries, spices, tobacco, soy, spicy cola and smoky oak are framed in luxuriously smooth, silky tannins and crisp acids. It will probably develop with a year or two of age.