‘Cœur de Vallée’ - Morlet Family Vineyards

Wine Varietals

Cabernet Sauvignon

Cabernet Franc

Sémillon-Sauvignon Blanc

Chardonnay

Pinot Noir

Syrah

Late Harvest Sémillon

All Wines

‘Cœur de Vallée’

Oakville, Napa Valley Cabernet Sauvignon

“Such an impressive wine with staggering concentration and great density – the pick of the US releases on La Place this year, and also perhaps the most Bordelais.”

Colin Hay, Sept. 2024

The ‘Cœur de Vallée’ vineyard is situated in the world-renowned Oakville appellation, in the heart of the Napa Valley. The To Kalon Creek meanders through the spectacular property, which is planted to Cabernet Sauvignon and Cabernet Franc. The beautiful view of Mount Saint John is a reminder of the alluvial fan that provided the well-draining soil, comprised of 40 to 60% of gravel. It is the confluence of the amazing pedigree of surrounding properties and the alluvial material originating from the Mayacamas Range that makes this vineyard so special. Handcrafted using classical winemaking techniques, this wine is named after its vineyard namesake. It is ‘Heart of the Valley’ or ‘Cœur de Vallée.’

Winemaker notes:

Deep purple. Intense and complex bouquet of red, black and blueberries intermixed with notes of cassis, Quesch plum, blond tobacco and a hint of black pepper. Full-bodied, the palate is reminiscent of the nose, with a creamy texture, richness, powerful mid-palate and beautiful depth. The silky tannins and complex aromas create a harmonious ensemble, leading to a very long and smooth finish. The collectible ‘Cœur de Vallée’ will age gracefully for decades.

Luc Morlet

Grape vines with bunches of grapes hanging off vine

Property Name

‘Cœur de Vallée’

Name Meaning

Heart of the Valley

Typical composition

Cabernet Sauvignon (94%), Cabernet Franc (6%)

Type of wine

Vineyard designated

Appellation

Oakville, Napa Valley

Vineyard singularity

Morlet Family ‘Cœur de Vallée’ estate vineyard; Bale soils; loamy topsoil on loamy & clay-loamy subsoils; consisting of 40%-60% of gravel

Farming

Organic & sustainable farming by full-time, year-round Morlet Farming team

Typical harvest date

Early October

Picking

Night pick; manual; small lugs; refrigerated truck

Sorting

Cluster-by-cluster & berry-per-berry by hand; Le Trieur™

Fermentation

Through native yeast; punch downs in stainless steel tanks & Darnajou French oak puncheons; Gyrobox™

Upbringing

16 months in French oak barrels from selected artisan coopers

Bottling

Unfined, unfiltered

Ideal cellaring

5 to 10 years after harvest date

Arc of aging

30+ years

Serving

61-64°F (16-18°C); Decant 1 hour prior to serving