Morgen Long

Seth Morgen Long is a young Oregon winemaker who focuses on site-driven Willamette Valley Chardonnay under the label, Morgen Long. After gaining a certification as Sommelier in 2009 and 2010, he created various opportunities to travel the world to discover the craft of winemaking from the inside out. Before starting Morgen Long in 2014, he worked with winemakers in the Willamette Valley, Oregon (2009, 2010, 2011), Central Otago, New Zealand (2011), Santa Cruz Mountains, California (2011) and in Meursault, Burgundy, France (2012, 2013). He is obsessive about Chardonnay and values deep ecology, approaching winemaking with the view that thoughtful, ethical decisions in the vineyard and attention to details in the winery allow for wine to be both delicious as well as authentic and transparent. Bringing this level of integrity to the art and business of winemaking, Seth uses traditional methods of production learned in around the world to make Oregon Chardonnay that is superlative and as age-worthy as it is enjoyable on release. Morgen Long Chardonnay is produced at Lingua Franca, a winery in the Eola-Amity Hills. Every effort is made to work with farmers who value ecology, sustainability and at best, live on and love the land they farm. Seth’s vision of Oregon Chardonnay honors history, grape, time and place, from vine to bottle.
"For a debut Chardonnay, it's clear that he has worked alongside people that know how to make great wine and now it is about to benefit Oregon. Look out for this guy." - Neal Martin, Wine Advocate

Wines

Willamette Valley ‘Sandi’ Chardonnay

Varietal: Chardonnay

Color: White

Farming Practice: Sustainable

Sustainable. Sourced from the Yamhill Vineyard, a 20 acre vyd south/southwest facing slope with shallow marine sediment loams and silts of a south facing slope between 430′-540′. The vines for these wines come from a 1 acre plot planted on its own rootstock in 1985. The clone is 108b, a Wente clone originally from Corton Charlemagne. This clone accumulates sugar and keeps acid at a slower rate than earlier ripening Dijon clones. The vineyard is dry farmed, has full grass cover crops, and has always been farmed sustainably. The fruit is hand-picked at night and pressed cold with mostly whole cluster and some with a light crushing. The more phenolic pressing near the end of the press cycle is hyper oxidized overnight (browing the juice) and added back into the rest of the juice after settling. The juice is settled briefly and transferred to a blend of once used, new, and neutral barrels. Named after his late mother, the Sandi bottling came from Seth’s two favorite barrels in 2015- one new Gauthier and one neutral barrel. The wine shows fluidity and density, structured by 50% new wood. Somewhat warmer ambient temperatures help encourage fermentations without additions of yeast, enzymes, water, sugar, acid (or malolactic bacteria). Bâttonage is used sparingly, if at all, throughout elevage and wines are topped weekly. Malo occurs naturally. After 11 months the wines are racked from barrel back into stainless steel to blend and age over a second winter on fine lees. This technique, employed by Burgundy luminaries such as Jean Marc Roulot, helps keep the wines in a reductive state. Bottling takes place the following Spring after 17-18 months. 22 cs were bottled unfined/unfiltered with DIAM 10 corks.

Willamette Valley Chardonnay

Varietal: Chardonnay

Color: White

Farming Practice: Sustainable

Sustainable. Sourced from the Yamhill Vineyard, a 20 acre vyd south/southwest facing slope with shallow marine sediment loams and silts of a south facing slope between 430′-540′. The vines for these wines come from a 1 acre plot planted on its own rootstock in 1985. The clone is 108b, a Wente clone originally from Corton Charlemagne. This clone accumulates sugar and keeps acid at a slower rate than earlier ripening Dijon clones. The vineyard is dry farmed, has full grass cover crops, and has always been farmed sustainably. The fruit is hand-picked at night and pressed cold with mostly whole cluster and some with a light crushing. The more phenolic pressing near the end of the press cycle is hyper oxidized overnight (browing the juice) and added back into the rest of the juice after settling. The juice is settled briefly and transferred to a once filled Damy and two neutral barrels for fermentation. Somewhat warmer ambient temperatures help encourage fermentations without additions of yeast, enzymes, water, sugar, acid (or malolactic bacteria). Bâttonage is used sparingly, if at all, throughout elevage and wines are topped weekly. Malo occurs naturally. After 11 months the wines are racked from barrel back into stainless steel to blend and age over a second winter on fine lees. This technique, employed by Burgundy luminaries such as Jean Marc Roulot, helps keep the wines in a reductive state. Bottling takes place the following Spring after 17-18 months. 50 cs were bottled under DIAM 10 corks.

Yamhill Vineyard Chardonnay

Varietal: Chardonnay

Color: White

Farming Practice: Sustainable

Sustainable. Sourced from the Yamhill Vineyard, a 20 acre vyd south/southwest facing slope with shallow marine sediment loams and silts of a south facing slope between 430′-540′. The vines for these wines come from a 1 acre plot planted on its own rootstock in 1985. The clone is 108b, a Wente clone originally from Corton Charlemagne. This clone accumulates sugar and keeps acid at a slower rate than earlier ripening Dijon clones. The vineyard is dry farmed, has full grass cover crops, and has always been farmed sustainably. The fruit is hand-picked at night and pressed cold with mostly whole cluster and some with a light crushing. The more phenolic pressing near the end of the press cycle is hyper oxidized overnight (browing the juice) and added back into the rest of the juice after settling. The juice is settled briefly and transferred to a blend of once used, new, and neutral barrels. The Yamill Vyd bottling is a blend of all 5 barrels produced in 2015. Somewhat warmer ambient temperatures help encourage fermentations without additions of yeast, enzymes, water, sugar, acid (or malolactic bacteria). Bâttonage is used sparingly, if at all, throughout elevage and wines are topped weekly. Malo occurs naturally. After 11 months the wines are racked from barrel back into stainless steel to blend and age over a second winter on fine lees. This technique, employed by Burgundy luminaries such as Jean Marc Roulot, helps keep the wines in a reductive state. Bottling takes place the following Spring after 17-18 months. 38 cs were bottled under DIAM 10 corks without fining or filtration.

Press