|Course||Pairing / Description||Wine|
|Hors D' Oeuvres||
Snow Crab Claw And Olive Salad
Red Onion, Tomato And Lemon Vinaigrette
Grilled Mushroom Brochettes
Roasted Pepper Pesto, Feta And Basil Chiffonade
Produced from southern Monterey County Sauvignon Blanc, Semillon, and Sauvignon Musque. The nose shows good intensity with herbal, gooseberry, grapefruit, and sweet grass aromas and flavors. A deft touch of Bordeaux barrel contact adds texture. The flavors are carried in a crisp, lively fashion on the palate that keeps the fruit as the focus. This balanced wine concludes with a complex, lengthy finish.
|Morgan Sauvignon Blanc 2009
Roasted Zucchini And Sweet Summer Corn Gratin
Roasted Plum Tomatoes, Bacon And White Cheddar
A classically balanced wine, with the complexity that reminds one of old world wines, yet showing new world richness. Hand sorted grapes are gently pressed as whole clusters to yield the highest quality juice. Green apple and pear are noted along with gingersnap, fresh cream and mineral notes. Richly textured with plenty of crisp acidity, the integration of fruit, terroir, French oak and acidity is apparent in a long and harmonious finish which will be well served with flavorful seafood and poultry dishes as well as a buttery steak.
|Morgan DBL L Chardonnay 2007
Rosemary And Garlic Crusted Pork Tenderloin
Roasted Baby Beets, Fingerling Potato And Spinach With Pinot Butter
This wine showcases the strawberry, black cherry & cassis fruit of the appellation with spice and mineral qualities. Many tasters note similarities to wines from the Cote de Beaune. Complexity is built with a minimum of twelve different clonal varieties of Pinot Noir in the blend, and the style shows structure while maintaining finesse. The vintage started late and ran about a month later than normal, due to a cold, wet spring that delayed the fruit set. The summer weather was typical for the region. The Pinot Noir harvest eventually finished in late October, with average crop loads showing intensely flavored fruit that retained much of its natural acidity The primary fermentation finishes in 10-12 days. The wine is transferred to a combination of medium and medium+ toast Burgundy barrels, of which 40% are new, for malo-lactic fermentation and 11 months of aging. The results from Wine & Spirits 22nd Annual Restaurant Poll show that Morgan's Twelve Clones Pinot Noir is one of the top 25 most demanded Pinot Noirs in U.S. restaurants.
|Morgan 12 Clones Pinot Noir 2008
Char Grilled Skirt Steak
Olive Oil Fried Baby Green Beans, Garlic And Bell Pepper Chimmichurri
Garys’ Vineyard is situated in the Santa Lucia Highlands, 4 miles south of the Double L property. Garys‘ 42 acres, established in 1997, is planted to the “Pisoni” clone of Pinot Noir. This estate has gained a reputation for producing some of California’s most sought after Pinots. The vineyards of the Highlands produced a small crop of very high quality fruit in 2008. A dry winter was followed by alternating heat and chill spells. The stress from the abnormal weather yielded small intensely flavored berries. The autumn weather was typical, leading to a clean harvest of Gary’s Pinot Noir. On October 8th one acre of Garys’ famed Pinot Noir was harvested. The grapes were sorted in the vineyard and again at the winery before being destemmed. Whole berry fermentation was started with native yeasts in small open top tanks. The cap was manually punched down for optimum extraction and structure with soft tannins. The wine was transferred to a combination of medium and medium- plus toast Burgundy barrels, 50% new, for malo-lactic fermentation and 11 months of aging. This wine will prove an excellent match to roast salmon, duck, or lamb preparations. “A powerful blast of jammy raspberry, cherry and blackberry fruit. Not particularly subtly, but dramatic, and while purists will find it oversized, its a true expression of this central Santa Lucia Highlands vineyard. Give it 4-6 years in the cellar.” - Wine Enthusiast 89 Points
|Morgan Gary’s Vineyard Pinot Noir 2008
Savory Brie, Pretzel And Leek Bread Pudding
Lightly Sweetened Gorgonzola Fondue With Fried Basil Leaf
Morgan Cotes du Crow’s is a blend of 50% Syrah and 50% Grenache from central and southern Monterey County. Here, the fog burns off early allowing ample sunshine to warm temperatures to the mid to upper 80’s during the summer and fall. The rising warm air draws the cool winds from Monterey Bay in the late afternoon. By night time, temperatures cool to the low 50’s.The growing season started slow in 2009; cool, wet weather in late spring delayed the fruit by 5 - 10 days. August was more temperate, with less fog than normal. Warm weather allowed sugars to catch up, not necessarily flavor. Patience was key. October’s “Fall Effect” brought cool nights and shorter days with moderate heat, resulting in well developed flavors and balancing acidity. They finished the harvest for the ‘09 Cotes du Crow’s on October 27th. The wine was fermented in open top tanks and received manual punch-downs. This enabled good extraction and structure development with pleasant tannins. After fermentation, the wine was transferred to French oak barrels. Using 18% new oak gives the wine subtle spice and vanilla characters without over powering the elegant fruit profile. This Rhone-style blend has a rich ruby red color, highlighted with purple edges. Strawberry jam, black tea and clove aromas jump out of the glass. The wine is medium-bodied with soft tannins; it offers a mouthful of cranberry, dried herbs and spice. Its weight and balance make it a perfect pairing with anything off the grill.
|Morgan Cotes Du Crows Blend 2009