Adjust the font-size to save space and fit your needs.
Toggle the view of the overview and additional details.
Remove specific press pieces by highlighting and deleting the desired text and/or images.
Customize & Print
Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.
Morgan
G17 Syrah
United States, California, Santa Lucia Highlands
Red
Winery Overview
Organic and sustainable farming paired with minimalist winemaking create wines of balance, structure, and elegance at Morgan Winery.
With more than thirty years’ experience, Dan Lee and the Morgan label have been synonymous with artisan, vineyard-centric wines from the Santa Lucia Highlands and Monterey. Coming from a small town in California’s Central Valley, Dan Morgan Lee had prepared initially for the study of veterinary medicine at the University of California, Davis. It was late in his college career that he discovered enology satisfied his interest in both science and agriculture. Immediately enrolling in the graduate enology program, Dan completed his studies and was hired as winemaker at Jekel Winery in Monterey County.
After serving his apprenticeship at Jekel, Dan moved up the road to Durney Vineyard where he continued to make Monterey wines. While making wine full-time for Durney, Dan aspired to craft his own label. It was at a meeting of the Monterey County Winegrowers Association that he shared his vision with a banker. In addition to becoming his business advisor, that banker would also become Dan's wife.
In 1982, Dan and Donna Lee opened the doors of Morgan Winery. Their very first Monterey Chardonnay earned a Gold Medal at the LA County Fair and a Platinum Medal from Wine & Spirits Magazine. Since then, Morgan has become one of the Central Coast’s most recognized labels, earning “Winery of the Year” honors from Wine & Spirits in 1996 and from the San Francisco Chronicle in 2003. Morgan Winery is now mentioned alongside the pioneering growers and producers who saw the potential of Monterey County long before the world recognized it as one of the top sites for Burgundy varieties in California.
Able to pick and choose fruit sources from around the state, Dan eventually turned more of his attention to the Santa Lucia Highlands and single vineyard releases. Dan and Donna invested in their belief in the Highlands with the purchase of the Double L Vineyard in 1996. The vineyard was developed and named “Double L” (“Double Luck” in honor of the couple’s twin daughters). Now considered one of the best know vineyards in the Santa Lucia Highlands, Double L is certified sustainable and organic, and Dan and Donna’s children work at the winery and continue the Morgan Winery legacy.
The 65 acre property of Morgan Winery is on a southeastern facing "bench" of the Santa Lucia mountain range, sloping from 150" to 550' elevation and the vines are 18 years old on average. Prior to purchase in 1996, the ranch was used for cattle grazing and row crop production (sugar beets, dry beans). At the time of purchase, the Santa Lucia Highlands AVA had very recently been established and was relatively unknown. The soils on the ranch were weak, depleted of nutrients; Dan's interest in responsible farming led to the Double L's organic certification in 2001. The vineyard now holds both sustainability and organic certifications
Terroir
G17 is a blend of 86% Syrah, 10% Grenache, and 4% Tempranillo sourced primarily from the Santa Lucia Highlands Appellation of Monterey County. Soils are arroyo seco and placentia loams (granitic). Cloudy mornings, mid-day sunshine with strong winds, and evening fog create a cool Region I type climate. The long growing season allows for gentle ripening, creating intense flavors with balanced acidity. The name “G17” refers to one of Monterey County's best-known route, linking several of our grape growing appellations.
Viticulture
The 2019 vintage commenced with bud break in late March, after a cold February and yearly precipitation 16% above average. Though the growing season began 10 days late, slightly warmer than average temperatures starting in April helped the vines catch up. A rain event in May gave the vines an extra drink, though also increasing mildew concerns. The warm temperatures helped to achieve wines with great phenolic, acid, and flavor balance.
Vinification
The wine was fermented in open top tanks and received daily punch-downs. This enabled optimal extraction and structure development, while maintaining elegant yet chalky tannins.
Aging
After fermentation, the wine was transferred to French oak barrels. The 18% new oak gives the wine subtle spice and vanilla characters, without overpowering the elegant fruit profile.
Tasting Notes
This Rhone-style blend has a garnet color highlighted with purple edges. Aromasof red plum, black fruits, violets, and hints of clove jump out of the glass. Thewine is medium-plus bodied with crisp acidity, offering a mouthful of red andblack fruits supported by licorice. Its weight and balance make it a perfect pairingwith anything off the grill.
