Wine Varietals
Cabernet Sauvignon
Cabernet Sauvignon
Cabernet Franc
Cabernet Franc
Sémillon-Sauvignon Blanc
Sémillon-Sauvignon Blanc
Chardonnay
Chardonnay
Pinot Noir
Pinot Noir
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Syrah
Late Harvest Sémillon
Late Harvest Sémillon
All Wines
Mon Chevalier Symbol

‘Mon Chevalier’

Knights Valley Cabernet Sauvignon

“Mon Chevalier may be the finest wine I have ever tasted from Knights Valley… Brilliant winemaking and meticulous attention to detail in the vineyard and winery have resulted in a prodigious effort.”

Robert M. Parker, Jr., Dec. 2010

Located on the foothills of Knights Valley, our vineyard, comprised of rocky and loamy clay Red Hills soil, benefits from its proximity to Mount St. Helena, whose warm and windy climate is ideal for the long ripening of the red Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. Handcrafted using classical winemaking techniques, this special wine is dedicated to our son, Paul Morlet. It is ‘My Knight’ or ‘Mon Chevalier.’

Winemaker Notes

Dark red with a hue of purple, ‘Mon Chevalier’ boasts an intense and complex bouquet of red, black and blueberries intermixed with notes of 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 classical aromatic complexity create a harmonious ensemble leading to a very long finish. Built to age for decades, this collectible wine opens up after a few years of cellaring.

Luc Morlet

Property Name

‘Mon Chevalier’

Name Meaning

My Knight; named in honor of our son Paul Morlet

Typical composition

Cabernet Sauvignon (86%) Cabernet Franc (8%) Merlot (3%) Malbec (2%)
Petit Verdot (1%)

Type of wine

Vineyard designated

Appellation

Knights Valley

Vineyard singularity

Morlet Family ‘Mon Chevalier’ estate vineyard; 500-600 feet elevation; Rhyolitic loam & volcanic ash

Farming

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

Typical harvest date

End of 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

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