2016 Morgan's Las Brisas Pinot Noir


Evan’s Ranch Morgan’sPinot Noir is named for my daughter Morgan, who is a fourth generation member of my family to be involved with our ranch and winery here in the beautiful Santa Ynez Valley. 

The grapes for the 2016 Morgan’scame from a steep, north-facing slope on Evan’s Ranch that boasts gravelly loam soils and dense plantings of ten high-quality clones of Pinot Noir.  It is the middle slope on the ranch and, as is frequently the case in Burgundy, consistently yields the best grapes and wines.  We fermented the fruit, in traditional Burgundian fashion, in small open-top tanks with daily punchdowns to thoroughly macerate the juice and skins, then aged the wine in French oak barrels for 10 months before bottling it last August.

What’s special about Morgan’s Pinot Noir, aside from my daughter’s name adorning the label, is its amazing concentration and intensity of classic varietal aromas and flavors.  Fresh, deep and dense, its lovely black raspberry, dark cherry, pomegranate and blackberry aromas mingle with enticing clove, mint leaf and tea spice scents in the delightfully fragrant, complex nose.  On the palate, Morgan’sPinot Noir is mouthfilling and richly textured with deeply concentrated cherry, raspberry, pomegranate and berry flavors that pick up zesty mineral and tea-leaf spice tones in the long, persistent finish.  With bright acidity and round, supple tannins, this perfectly balanced, firmly structured wine is impressive now, but will reveal the full amplitude of its charms with another 3-5 years’ aging.

We hope you find it as special as we do.

Cheers,

Dan Gainey

 


Wine Details

Composition:

100% Evan's Ranch Pinot Noir:

  • 63% Clone 667
  • 26% Clone 115
  • 11% Clone 114

Harvest Dates:
September 5th - 13th, 2016

Barrel Aging:
10 months in 22% new French oak

Fermentation:
5-day cold soak: small open-top tanks with daily punchdowns; 10-day maceration

Bottled:
August 10th, 2017

Alcohol:
14.1%

TA:
0.67 g/100ml

pH:
3.41