Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot .
Located on the hillsides of Knights Valley, near Calistoga, this vineyard benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the Bordeaux red varietals. Handcrafted by using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet.
Dark red with a hue of purple. Intense and complex bouquet of red, black and blue berries intermixed with notes of blueberries, minerals (graphite, wet river rocks) licorice, fresh blond tobacco and a hint of lavender. Full bodied, the palate is reminiscent of the nose, with a richly tannic yet round frame and a great intensity. The hillside tannins and the classical aromatic complexity create a harmonious ensemble, leading to a very long and elegant finish. Built to age for decades, this collectible wine opens up after a few years of cellaring and is particularly representative of this special vineyard from the hillside of Knights Valley. Mon Chevalier features the interaction of the loamy, well drained and rocky volcanic soil, the typical sunny mountain climate and the low-interventionistic Morlet winemaking approach.
Propietary Name Mon Chevalier
Name Meaning My Knight Named after our son, Paul Morlet
Type of wine Vineyard designated
Appellation Knights Valley
Vineyard singularity Morlet Family Estate Hillside 1100-1200 feet elevation Rhyolitic, loam & volcanic ash
Typical harvest date End of October
Picking Manual, small lugs, refer truck
Sorting Cluster by cluster, berry per berry
Fermentation Through native yeast Tank and Puncheons
Upbringing 16 months French oak from artisan coopers
Bottling Unfiltered
Cellaring time Decades
Serving Room temperature
Decanting recommended
Review:
The estate-grown 2016 Cabernet Sauvignon Mon Chevalier is a blend of 94% Cabernet Sauvignon, 4% Cabernet Franc, 1% Malbec and 1% Petit Verdot. Very deep purple-black in color, it charges forth with intense notes of crushed black cherries, black berry preserves and cassis scents with touches of spearmint, Indian spices, espresso and dried lavender plus a waft of roses. Full-bodied, the palate reveals incredible restraint, slowly revealing earth and black fruit layers framed by firm, grainy tannins and just enough freshness, finishing very long and spicy.
-Wine Advocate 96+ Points
Moving to the top releases, the 2016 Cabernet Sauvignon Mon Chevalier comes from Knights Valley and was brought up in puncheons. A gorgeous bouquet of sandalwood, violets, loamy earth, and incense as well as some iron-laced black and blue fruits flow to a rounded, supple, incredibly textured Cabernet that has sweet tannins, a stacked mid-palate, and a great finish. It’s already terrific yet will keep for 20-25 years or more.
-Jeb Dunnuck 96 Points
Mt Monster Cabernet Sauvignon is 100 percent Cabernet
Winemaking: Our Cabernet is fermeneted in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7-1- days on skins to aide in the extraction of soft fleshy tannins and build wine structure. French and American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
Tasting notes: Deep purple in colour. Classic aromas of lifted blackcurrant, blackberry and mint on the nose. Flavours follow through of sweet berry-fruit accented by fresh muddled mint. Elegant, structured palate with big velvety tannins.
Mt Monster Shiraz is 100 percent Shiraz
Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.
French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.
Mt Monster Shiraz is 100 percent Shiraz
Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.
French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.
Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.
Paul Hobbs Beckstoffer Dr. Crane Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
Grown on the west side of St. Helena, this distinctive cabernet sauvignon clearly displays its origins with a rich garnet hue and sophisticated aromas of cacao bean, crème de cassis, and sweet tobacco on the nose. Layered, with a superb structure, the wine offers impressions of blueberry coulis, black raspberry, and savory herbs like Herbs de Provence. The weighty mid-palate unveils anise spice and a graphite mineral note that combines with a fresh acidity that extends the long finish.
Review:
Needing plenty of air to show at its best, the 2019 Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard is a sensational, gorgeous Napa Valley Cabernet that delivers the goods like only this region can. Pure Cabernet magic on the nose, with deep blackcurrants, smoked tobacco, lead pencil, and a kiss of spring flowers as well as a beautiful Pessac-Leognan-like scorched earth character, it hits the palate with full-bodied richness, silky tannins, no hard edges, and a great, great finish. It's one of those wines that builds incrementally on the palate and it's only after the second or third sip that you realize how special this wine is. It also offers that rare mix of power and elegance that's the hallmark of all great wines. It needs a couple of hours in the decanter if drinking any time soon. Hats off to Paul Hobbs for an incredible Napa Valley Cabernet Sauvignon.
-Jeb Dunnuck 100 Points
Segla Rauzan Margaux is made from 54% Cabernet Sauvignon, 41% Merlot, 4% Petit Verdot, 1% Cabernet Franc.
Deep ruby in appearance, Segla delivers aromas of blueberry and vanilla on the nose. On the palate it is medium bodied with silky tannins.
Review:
Takes a very fresh approach, with an open-knit feel to the mulled raspberry and red currant fruit. Pretty lilac, incense and singed apple wood notes underscore the fruit, while silky but persistent tannins carry the finish. Shows latent depth and precise balance, so don't let this early charm fool you, as this should unfurl beautifully in the cellar. Best from 2022 through 2040. 10,000 cases made.
-Wine Spectator 95 Points
Checkerboard Kings Row Red is made from Cabernet Sauvignon, Merlot, Petit Verdot.
2019 Checkerboard Kings Row is produced from grapes grown in the Aurora Vineyard which is located in a small valley midway up Diamond Mountain on a large knoll at an elevation of 1,200 feet. The knoll projects off the mountainside, giving the vineyard full southern exposure, open light from the east and west, and protection from Napa Valley’s summer fog. Six acres are planted in the knoll’s rich, volcanic soils that are riddled with basalt cobble and loamy clay. The remaining six acres are planted in a deep gravely mix of white volcanic ash and chips of decomposed Rhyolite that were washed down from the steep, rocky crags of Diamond Mountain above. 2019 Checkerboard Kings Row is a complex wine showcasing the Bordeaux varietals grown in the Aurora Vineyard. The nose is a swirl of dark red fruits, baking spice, and sandalwood. On the palate, the fruit dominates and offers hints of dried crushed herbs, black pepper, and freshly pressed espresso. There’s a juicy core which is persistent from the approach through to the finish.
The grapes for this wine were grown in the Oak Knoll District of Napa Valley, where soils are transitional from gravel to silty clay loam. The climate is moderate to cool with marine air until mid-morning and frequent late afternoon breezes that maintain cooler temperatures and ensure a longer growing season. Chardonnay from this region showcase flavors of crisp apple, mineral notes and tropical fruit with good acidity.
Aromas of lemon curd, sweet butter, brioche and sun-ripened peach mingle with notes of nutmeg and vanilla bean. The palate is creamy, with zesty lemon overtones and minerality persisting on the finish.