95pts Tasting Panel

Juicy and vibrant, with tart grapefruit zest coming up on initial entry. Brimming with kiwi, caramel, lanolin, and a stoney middle, it is opulent and expressive. A dynamic white that sets the standard as the only certified organic vineyard in the Santa Lucia Highlands.

94pts James Suckling

Aromas of lemon pith, pastry, oyster shells and macadamia nuts. The palate is medium-bodied with a laser-like acidity and creamy mouthfeel, giving notes of lime curd, orange peel and grapefruit. Very tightly wound, with underlying power.

93pts Wine Enthusiast

Subtle, steely aromas pop with lime pith and melon rind on the nose of this single-vineyard expression from a historic vineyard. The palate is very tightly wound, offering crushed rock, turned earth and citrus pith flavors that pick up warmer hints of toasted nut by the finish.

91pts Robert Parker's Wine Advocate

The 2022 Chardonnay Double L Vineyard strikes a balance between classic and contemporary, offering an old-school Central Coast Chardonnay updated for a modern audience. The nose is creamy and orchard-fruited with lifted, floral accents, transitioning to a ripe but balanced palate that finishes on the elegant side of decadent—aged for 10 months in 33% new French oak.

Winemaker Notes

Conscientiously farmed since the original plantings in 1997, today Morgan’s Double L Estate Vineyard is the only certified organic vineyard in the Santa Lucia Highlands. Located at the northern end of the AVA, the vineyard’s north-south row orientation provides optimal wind and sun exposure.  

The grapes were picked when the flavor and acid balance was optimal, then hand-sorted and gently pressed to yield the highest quality juice. The juice was fermented in 33% new French oak. Full malolactic and lees stirring were conducted to obtain a medium plus body, balanced by fresh acidity.

Aromas of citrus, toffee, and baking spices are followed on the palate by flavors of tangerine, lemon, and hints of caramel. The Double L Chardonnay will pair wonderfully with ricotta-stuffed squash blossoms or scallops with garlic butter.