Issue link: http://winesandvines.uberflip.com/i/59079
MANA GEMENT moved along with asbestos. The floor of the second story also was replaced. In the process of renovation, the contrac- tors discovered that someone had sawn through a vital beam to install plumbing; the beam had to be replaced, but it was used as a header over the entrance to a small addition that holds a bathroom, office, case goods storage and a space with sinks, refrig- erators and storage for hospitality. The addition also ties the original stone winery to the hillside and eventually will provide a hospitality opening to a cave. The second phase of the effort in a few years will involve digging the cave with an entrance within the winery and the major portal between the Morlets' house and the winery. Because of the small scale of the equipment Morlet uses, he plans to install the crush equipment in the cave; it won't need a high ceiling like larger operations do. They plan to age their wines in the cave; for now a portion of those barrels are in a rented facility. Luc suggested the idea for a sorter to Ed Barr of P&L specialties, helped with development and received a finished Le Trieur sorter for his help. Morlet also does additional sorting. He transfers grapes to tanks using gravity with a tilting adapter he developed for a forklift. Because Morlet had acquired the equip- ment he needed, his only purchases for the new winery were the forklift and a scale. He already had a bladder press for whites and a basket press for reds, along with other equipment. Crush time Morlet picks grapes at physiological maturi- ty by taste, and all fruit is harvested at night or early in the morning. The small bins are stacked, wrapped and kept cold, and they use a refrigerated truck (which the winery owns) to transport the fruit to the winery. The clusters for white wines go through sorting, into a bladder press and then into French oak barrels. The red grapes are triple sorted—in the field, via the vibrating sorting table, then by hand before being fermented in the open-top wooden pun- cheons or small stainless steel tanks before entering a basket press. All wines use natu- ral yeast and bacteria for fermentation. The Morlets now produce about 4,400 cases and have a permit for 20,000 gal- lons (8,333 cases.) The wines largely are sold direct, but Morlet Family Vineyards has some dis- tribution. The Morlets have typical Napa County tasting permits, which allow tasting www.powerflexfence.com Premium Products at affordable prices... • Gripples & Torq Tool • Heavy Duty Tensioners • Hi-Tensile Wire (40 year life) • Knipex Tools (Lifetime Warranty) • Professional Wire Dispenser • Premium Crimp Tools & Sleeves Professionals Prefer PowerFlex by appointment only (it's conducted in a corner of the first floor) and limited events. Although the Morlets' permit allows for almost twice the present production, they intend to stay small enough for Luc to continue to handcraft the wines as well as fully support his consulting clients. Jodie has retired from teaching to manage the winery. The couple still has plenty to do at the winery itself, including the second phase of their project: digging the cave, land- scaping and planting more vines. Coming from a family long in the wine business, Luc Morlet hopes that his young children will one day follow in his footsteps to cre- ate a wine dynasty in California like that of his family in Champagne. Current offerings The Morlets' portfolio features a variety of wines. The home estate is planted with 2 acres of Cabernet Sauvignon and is the exclusive fruit source for the Morlet Es- tate label. They own a 6-acre vineyard on 12 acres in the foothills facing the western slopes of Mount St. Helena in Knights Valley near Calistoga. This Cabernet Sauvignon vineyard provides the fruit for their Mon Chevalier label. 417-741-1230 • info@powerflexfence.com Wines & Vines APRiL 2012 43