Morgan
Morgan Winery was one of the first to establish themselves under the Santa Lucia Highlands AVA which was granted status in the early 1990’s. It was 1996 when Dan and Donna Lee invested in 65 acres of property near the Monterey Bay to plant their vineyards. However when the Morgan vineyards were first planted the soil was not in its optimal condition. They decided to enhance the land with organic nutrients and in 2001 they became the first Certified Organic vineyard in the Santa Lucia Highlands. While some Syrah, Riesling and Pinot Gris is planted, the bulk of Morgan wines are produced from Pinot Noir and Chardonnay grapes. Morgan’s Double L vineyard is their pride and joy and the origin of their flagship Pinot Noir and Chardonnay wines. These wines are consistently at the top of our Morgan wine ratings. The proximity to the Monterey Bay provides a cool, nighttime fog protecting the vineyard plantings while the warmer days can elicit wonderful fruit and acidity from the grapes leading to well balanced and elegant wines. Take a look below for our full compilation of Morgan wine reviews.
Morgan 2006 Garys' Vineyard Pinot Noir (Santa Lucia Highlands)
- $62
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.
— S.H.
(3/1/2009)
Morgan 2006 Rosella’s Vineyard Pinot Noir (Santa Lucia Highlands)
- $62
Very similar to last year’s bottling, Morgan’s ’06 is pale in color, dry, silky and a little aloof. It’s like a shy person who opens up when you get to know them. With firm acidity framing cranberry, rose petal, red cherry, grilled mushroom and spice flavors, it should begin to open up in a year or so.
— S.H.
(3/1/2009)
Morgan 2007 Double L Vineyard Pinot Noir (Santa Lucia Highlands)
- $48
A big, thick, heavy Pinot Noir, showing the ripe flavors that a good Santa Lucia Highlands Pinot Noir usually has. Floods the mouth with raspberry and cherry pie filling, currants, red plums, cola and rhubarbs. Nothing shy about it. Good now with lamb chops or a nice steak, and should do interesting things over the next six years.
— S.H.
(12/31/2009)
Morgan 2007 Garys' Vineyard Pinot Noir (Santa Lucia Highlands)
- Online Exclusive
- $48
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.
— S.H.
(3/1/2010)
Morgan 2008 Rosella’s Vineyard Pinot Noir (Santa Lucia Highlands)
- $48
This is the kind of Pinot Noir that has made the variety the enormous success it is. It’s a rich, full-bodied wine, packed with cherry, red currant, bacon and sandalwood flavors, with an edge of acidity and tannins. For all the sweet fruit and oak, it’s totally dry. Shows true Santa Lucia terroir, and could age for 4–6 years.
— S.H.
(7/1/2011)
Morgan 2009 Tondre Grapefield Pinot Noir (Santa Lucia Highlands)
- $50
Big for a Pinot Noir, but that’s Santa Lucia and Tondre for you. It could almost be Grenache, but it sure is delicious. Floods the mouth with raspberries, cherries, spices and oak; full-bodied, with some hefty tannins, but it never loses Pinot’s essential silkiness. Drink now–2015.
— S.H.
(6/1/2012)
Morgan 2001 Double L Vineyard Pinot Noir (Santa Lucia Highlands)
- $42
There’s a wealth of extracted fruit here that astonishes for its sweet ripeness, strength and complexity. Cherries and raspberries star, along with coffee, mocha and all sorts of Asian spices. All this flavor is wrapped in a silky, crisp wine with a lilting, airy texture.
— S.H.
(8/1/2004)
Morgan 2002 Rosella’s Vineyard Chardonnay (Santa Lucia Highlands)
- $34
So ripe, yet so crisp in acids, a Chard that showcases the Burgundian climate of its appellation. Oozes bright, pure, spicy tropical fruit and mineral flavors that are totally dry. Oak and lees contribute buttered toast, vanilla and a chewy creaminess.
— S.H.
(3/1/2005)
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