Andrew Schirmer

9.0

White pepper, earth, slate; nice acidity. Terrific food wine, well-matched with spicy dishes & lamb. — 20 days ago

with Alsu

David T

Independent Sommelier/Wine Educator

9.3

I have to be completely honest. This producer was not even on my radar. I tasted it at Elyse while tasting Montagu. We met the Winemaker-Kimberly Hatcher. In addition to being a Winemaker, she is a hero as a full time Firefighter in the Napa Valley. She also sports one hell of a ripped physique. Not sure where she finds the time.

I normally have an aversion to Santa Rita Hills Pinot as they are normally too extracted for me. Not the case here. It runs just short of that marker.

The 2018 Morgado drinks surprisingly well this young. The mouthfeel is sexy, rich, lush & full. The fruits are nicely ripened & just a touch candied; black plum, blackberries, dark cherries, raspberries mulberries & blueberries. Softly layered baking spices-cinnamon, nutmeg, clove & vanillin. Soft savory grilled meats, understated tobacco & soft leather, dark rich soils, black licorice, mixed berry cola, crushed rock powder, limestone/sandstone, soft wood use, black fruit tea with purple, dark, red & blue florals set in lavender. The round acidity is near perfect. The finish is as glorious as the start...rich, elegant, well knitted & balanced fruit and earth & persists minutes.

One of the nice surprises on our Napa experience. — 9 months ago

Ron R

9.2

Honey, butterscotch and viscosity are the main descriptors that come to mind on the nose and palate. I think I also detected some slight oxidation. Excellent night with the WNH group. — a year ago

with Mo and Anne-marie

Andre Oliver

9.0

Excellent Porto. Inexpensive but among the best in its category. If you want to have an idea of what a Porto should taste, this is your “reference point”.
— 3 months ago

Ron R

9.6

Immense showing. Powerful and rich. Nose is so interesting, displaying cinnamon, nutmeg and brown sugar. First thing that hits me on the palate are the dusty tannins, backed up by bright acidity. Notes of overripe cherries on the finish. Decadence in a glass. — 8 months ago

with Anne-marie

Shay A

9.3

WNH Morgado Virtual Wine Tasting with winemaker Kimberley Hatcher and mentor Russell Bevan.

When I saw this as an option to try for the tasting, I immediately jumped at the opportunity to try Sugarloaf mountain cab franc and merlot fruit. I love these types of blends. In the glass, it sports my favorite color of wine...deep red and black, and a hint of purple. At this point, I noticed a Jekyl & Hyde with this wine when it came to temperature. Right at pop and at cellar temp, the cab franc was very expressive with notes of violets, potpourri, herbs de Provence and a brambly character. When it warmed in the decanter following a few hours, the merlot dominates and sports fondue dipped black cherries, underripe blackberries and high percentage dark chocolate. It gets a bit clumsy as it warms, so I suggest keeping this cool. The palate shows added notes of tobacco leaves, black currant, juicy dark fruits and a youthful finish. Powerful, but sexy. I think this improves with another few years in bottle. — a year ago

with Mike, Shawn and 5 others

Vino Joe

8.9

Not blowing me away. A bit syrupy unfocused and disappointing. Narrow profile. Blackberry and a little bit spicy. Resonates well though. I don’t think I would get this one again. — 6 months ago

JKT

9.0

Still great value from 90s TJ10. Thanksgiving use for saucing! — 8 months ago

Laith A

9.4

Big, dense, hedonistic but still complex without being clumsy .. lots of dark fruit, mild tannins and just a joy to drink.. great with prime New York strip steaks!! — 10 months ago

Shay A

9.3

WNH Morgado Virtual Wine Tasting with winemaker Kimberley Hatcher and mentor Russell Bevan.

Coming from Steiner Vineyard in Bennett Valley (not familiar with the vineyard at all), this 2016 is, for me, in the same vein as a Kongsgaard or Hudson Chardonnay. When poured in the glass, it was golden and appeared oxidized. I anticipated it to be heavy and overly rich, but it wasn’t. Aromatically it showed honey roasted nuts, touch of orange marmalade, and herb crusted yellow fruits. On the palate, there is really nice acidity followed by more herbal yellow fruits, lemon cream pie crust and a finish showing a mix of cotton candy and lanolin. This goes through a similar “death and resurrection” type winemaking process (if I’m not mistaken), a process that John Kongsgaard made famous. It has a very Hudson/Carneros feel to it. Very enjoyable now. — a year ago

with Carl, Eric and 6 others