TERROIR
Montañita de Oro highlights the best of Monterey County’s mountain pinot sites. At an average elevation of 1,100 ft in the 2024 vintage, high-toned aromatics and rich fruit are framed by persistent freshness and elegant structure.

Pelio Vineyard (51%) is located just west of Laureles Grade in Carmel Valley, in what will soon officially be the Carmel Coast AVA. At 1000 ft and seven miles from Monterey Bay, this site pushes the boundaries on cool-climate viticulture. Up to a few feet of clay loam topsoil, littered with diatomaceous shale, sit over shale bedrock- evidence that this area was under the sea until about 12 million years ago. Planted in 2003 and organically farmed, Pelio lends itself to wines exploding with fresh fruit, dusty herbs, and bright acidity.

Michaud Vineyard (27%) was planted by Michael Michaud in 1995, after he spent 19 years as head winemaker for Chalone Vineyard. The vineyard  sits at 1550 ft in the northwest corner of Chalone AVA, located at the foot of Pinnacles National Park in the Gabilan Mountains, immediately east of the Salinas Valley. The appellation is characterized by an arid, high desert climate, where hot days are followed by cold and generally clear nights. Decomposed granite soil is the norm here, though pockets of limestone are also found. Wines from Michaud lend themselves to elegant structure and distinctive earthiness.

Double L Vineyard (22%) was planted in 1997 and is Morgan Winery’s estate vineyard, and to this day is the only certified organic site in the SLH. The Santa Lucia Highlands is a mountainside appellation that divides the Santa Lucia range to the west from the Salinas Valley floor to the east. Located between 200 and 600 ft in the cool, northern section of the AVA, the vines at Double L are planted in sandy and clay granitic loams, and are blasted by afternoon wind and sun. Wines from Double L burst with rich fruit and spice, bright acidity, and silky texture.

TASTING
Bright red. Wild cherry, cherry cola, garrigue, and pine forest are followed by raspberry hard candy and sassafrass. A medium body is supported by fresh acidity and elegant, almost weightless tannins.

TECH
Alcohol 13.3%
pH 3.61
60% whole cluster fermentation
Native fermentations started by pieds de cuve from the vineyards
11 months élévage in 22% new, 10% second-fill, and 68% neutral French oak barrels
15 barrels • 364 cases produced
Unfined & lightly filtered

PRESS
94 WE
94 JD