Morgado
Steiner Vineyard Chardonnay
California, USA
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.
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.
We had this at DOMODOMO, and frankly, it fell short. Over-oaked, somewhat flabby and non-descript. From my cellar, sniff... 😏
We had this at DOMODOMO, and frankly, it fell short. Over-oaked, somewhat flabby and non-descript. From my cellar, sniff... 😏
Oct 21st, 2019The 16 vintage is a stunner. Presents butterscotch, hay, figs and hazelnuts on the nose. Palate is dominated with overripe lychees. The oak is in the foreground, and with cellaring, should fall back. Acids are soft and combine with the oak to give a lush, rounded texture. This goes toe-to-toe with Aubert, and holds it own.
Powder room update - With the plumber dispatched, I worked with my tiling guy to bring this home. It’s an unusual sink, so wanted to show you how it works. The water needs to hit perpendicular to the stone, then, it works like a charm.
Happy Easter to those who adhere to the Christian faith 🐣🐇
The 16 vintage is a stunner. Presents butterscotch, hay, figs and hazelnuts on the nose. Palate is dominated with overripe lychees. The oak is in the foreground, and with cellaring, should fall back. Acids are soft and combine with the oak to give a lush, rounded texture. This goes toe-to-toe with Aubert, and holds it own.
Powder room update - With the plumber dispatched, I worked with my tiling guy to bring this home. It’s an unusual sink, so wanted to show you how it works. The water needs to hit perpendicular to the stone, then, it works like a charm.
Happy Easter to those who adhere to the Christian faith 🐣🐇
Not as full, rich and dense as the 15, but still very enjoyable. Notes of caramel and butterscotch on the nose. Palate is soft and round with neutral acidity. Picks up pace with white flowers and a kiss of white fruits. Displays smoothness, as opposed to chiseled texture. It’s a pleasure to taste this with the winemaker; Kimberly Hatcher. Elements Restaurant, Princeton, NJ.
Not as full, rich and dense as the 15, but still very enjoyable. Notes of caramel and butterscotch on the nose. Palate is soft and round with neutral acidity. Picks up pace with white flowers and a kiss of white fruits. Displays smoothness, as opposed to chiseled texture. It’s a pleasure to taste this with the winemaker; Kimberly Hatcher. Elements Restaurant, Princeton, NJ.
Mar 28th, 2019
LOVE this Chardonnay. To me, it was like Goldilocks: not too this, not too that - just right...there’s oak, but not too much, there’s acid, but not too much, there’s fruit, but not too much, it’s Cali but not too much, it’s Burg, but not too much...you get the idea. I think this has broad appeal (except if you only like a “Steel” Chard). Paired so well with truffle pizza and then a lemon (!) pizza.
Completely new to me so thank you @Ron R @Anne-marie Beausejour for sharing this gem with us!
LOVE this Chardonnay. To me, it was like Goldilocks: not too this, not too that - just right...there’s oak, but not too much, there’s acid, but not too much, there’s fruit, but not too much, it’s Cali but not too much, it’s Burg, but not too much...you get the idea. I think this has broad appeal (except if you only like a “Steel” Chard). Paired so well with truffle pizza and then a lemon (!) pizza.
Completely new to me so thank you @Ron R @Anne-marie Beausejour for sharing this gem with us!
Initial oak and sweet wheat on the nose. Bold chardonnay, very complex. Medium low acidity. Deep apricot, butterscotch and sweet peach.
Initial oak and sweet wheat on the nose. Bold chardonnay, very complex. Medium low acidity. Deep apricot, butterscotch and sweet peach.
Jun 1st, 2019
Delicious somewhat Oaky chard. Still got some way to go to fully develop the creamy vanilla finish. But you have to like oak!!
Delicious somewhat Oaky chard. Still got some way to go to fully develop the creamy vanilla finish. But you have to like oak!!
First time trying this and all I am getting is a nutty flavor and no fruit at all. Will let other couple bottles rest for a bit and hope this was just an off bottle.
First time trying this and all I am getting is a nutty flavor and no fruit at all. Will let other couple bottles rest for a bit and hope this was just an off bottle.
Jun 11th, 2017