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Morlet Family Vineyards Mon Chevalier Cabernet Sauvignon is made from 94% Cabernet Sauvignon 6% Cabernet Franc .

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 2017 'Mon Chevalier' is rich, deep and unctuous, with all the character that makes wines from this site so exciting. Graphite, inky blue/purplish fruit, spice and lavender infuse the 2017 with tremendous complexity. In the glass, the 2017 is savory, rich and expansive, not to mention hugely appealing.

-Vinous 96 Points

Napa Cellars Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon. 

Napa Cellars Cabernet Sauvignon brims with ripe, concentrated aromas of black currant, loganberry and fig, underscored by threads of warm spice and mocha.

Review:

Aged 21 months in French and Hungarian oak, notes of toasty, spiced cocoa, cassis, and clove are the preamble for the palate’s introduction to this most approachable red. Deep and savory, with black tea, plum, and graphite. Tannins are supple and easy going, and acidity is bright, establishing an energetic finish. - The Tasting Panel, July/August 2025

-Tasting Panel/Somm Journal 92 Points

This Pinot Grigio is grown at the foot of the remains of what was once the stunning villa of the della Scala family, one of the most influencial families in Verona from the early 1200's to the late 1300's. The much admired ruler of Verona, Cangrande I della Scala, summered at this villa. Cangrande I was a great warrior, diplomatic prince and an important patron of the arts. He championed the works of Dante, Patrarch and Giotto. He created beautiful architecture throughout the city in the ornate, gothic style of his time. This label is a reproduction of the design taken from a fragment of the ornate and intricate art that once covered the ceilings of the villa. In Italian, Ornato means ornate or adorned. This label celebrates the beautiful, complex taste of the Della Scala family and the Gothic art of that period.

Color: Brilliant straw colored wine with golden reflections.
Bouquet: Fresh and floral bouquet with a hint of pears, apricots and bananas blended with the intense aroma of acacia flowers. 
Taste: Fresh and inviting with bright fruit and an easy drinking style with a pleasing hint of almonds in the aftertaste.

Vineyard: Rich in limestone the soil is of alluvial origin. The vineyards are located in the province of Verona. The agricultre is sustainable. No chemical fertilizers, herbicides or pesticides are used. The vineyards are South facing at 300 meters above sea level.

Harvest: September – by hand. The grapes are picked as they ripen to keep the acidity high. The grapes are brought to the cellar and refrigerated within a half hour of picking to keep oxidation to a minimum.

The grapes are soft pressed and the juice is placed in stainless steel along with the skins for a brief maceration of 12 hours at 8-10° C. The must is then racked and lightly filtered. Fermentation then takes place with selected indigenous yeast under controlled temperatures. Of 16-18°C. The fermentation is slow and cool to emhance the natural aromas of the grapes. The finished wine is placed in stainless steel holding tanks until bottled.

Aging: 3-4 months in stainless steel.
Alcohol: 12%
Acidity: 5.30

Seafood dishes, risottos with scampi, spaghetti with clams, sole in white wine.

Ottella Lugana DOC Riserva Molceo is made from 100% Trebbiano di Lugana - 25-30 years old.

The wine is produced in the area of San Benedetto di Lugana in estate vineyards that are most suitable due to the high content of white clay.

COLOR • Golden, clear, intense.
NOSE • It immediately opens with fruity notes that are enchanting, penetrating and complex. Characterized by hints of citrus fruits, flowers and fine mineral and elegant notes.
PALATE • Complex and intense blend of mineral flavors; captivating, long, lively, both in the persistence and in the strength of the flavors, mingling with unmissable citrus sensation. A delicate evolution, fine flesh, perfect longevity.
Since 2009 it has won every year the TRE BICCHIERI GAMBERO ROSSO award.

The harvest and selection of the grapes are done strictly by hand, in small 17 kg crates.
PLANTING LAYOUT AND YIELD • Double bow Guyot, yield around 8,000 kg. of grapes per hectare, equivalent to 5,040 liters of wine or 63%.
HARVEST PERIOD • Harvest late in October.
FINING AND FERMENTATION • Delicate, soft pressing of the whole bunch for most of the production, the rest with gentle destemming by oscillation. Thereafter, a strict protocol of vinification: partial malolactic fermentation, fining for 16 months on the yeast and fine lees, which mostly takes place in stainless steel tanks (80%) and the rest in wooden tonneaux and barriques.

Stimulating with marine or freshwater fish, it also goes well with savory or fatty meat (goose or pork). Enjoyable with seasoned, herbal cheeses of various types and elaborate dishes.

 Review:

This riserva Lugana opens with aromas of baked nectarine with an almond crumble, followed by wafting notes of pressed wildflowers and poached lemon peel. The palate is rich, showing a lime and tropical-fruit cream note topped with sea salt, but balanced by the electric acidity on the finish. Super tasty!

-Wine Enthusiast 93 Points

Elegant and delicate in its sensorial profile, it shows notes of rose petals, linden, geraniums, hawthorn and lime. Medium-full body, radiant and essential in taste, it shows grace and personality and a truly Mediterranean aftertasting. Nice and tasty, fresh and vibrant! One of the best Lugana tastings. Drink now or grow old.

-Raffaele Vecchione - WinesCritic.com 94 Points

Paradigm Cabernet Sauvignon is made from 90% Cabernet Sauvignon, 8% Merlot, 1% Petit Verdot, 1% Cabernet Franc

20 months in French oak (only about a third of that is new oak) and for 20 more months in bottle before release

Our winemaking "style" is solely determined by this place or terrior we call "Paradigm." Winemaking is agriculture when you own your vineyards and are able to farm them to promote the very best Earth will give you. All of our selections of wines are made from five varietals on the estate. Every wine is 100% farmed and grown by us.

Complexity in our wines supported by luscious fruit and acidity is our hallmark. Our efforts during harvest and barrel cellaring concentrate on maintaining the freshness from the first day we handpicked each vineyard block. Simple winemaking protocols are employed while crucial “timing” oriented winemaking decisions rule each day.

Dark Cabernet color with beautiful aromas of black cherry, cassis, plus 5-spice, vanilla. Big, ripe and mouthcoating across the palate. The flavors are similar to the aromas with ripe fruit, berry/cherry pie, moderate tannins, and nice length. This wine shows enough structure to be age-worth, yet soft and balanced enough to enjoy upon release. Flavors linger in this tasty, dense wine. Tastes like Oakville. -Heidi Barrett

Review:

"Pretty cassis and blackberry fruits as well as notes of cedar pencil, spicy oak, and tobacco emerge from the 2016 Cabernet Sauvignon Oakville. Medium-bodied, it has a balanced, elegant texture, moderate tannins, and a good finish. It's a complex, classy wine to enjoy over the coming decade or more. This is a classic, workhorse styled Cabernet from winemaker Heidi Barrett with lots to love. The blend is 87% Cabernet Sauvignon, 7% Merlot, 4% Petit Verdot, and the balance Cabernet Franc, all aged 20 months in French oak."

- Jeb Dunnuck (March 2021), 90 pts

At the foot of Spring Mountain, the vineyard produces soil and mineral-driven cabernet sauvignon with aromas of ripe blackcurrant and damp earth. A dense palate of blackberry and cassis flavors harmonize with intense mineral expressions bolstered by soft, lush tannins.

Review:

Superb aromas of blackberries, currants, crushed stones, conifer and wet earth. Menthol, too. Full-bodied with a dense center-palate, yet it remains agile and persistent. Lovely character and richness at the finish, but not overpowering. Another three or four years will make it better, but already gorgeous.

-James Suckling 98 Points