Alex Shaw, JJ Buckley, March 2012

Silky, luscious, and brimming with dark fruit balanced beautifully by notes of cedar, cigar box, wild spice and a hint of forest floor. Broad and balanced on the palate, with finely integrated tannins offseting the dark fruit and providing structure straight through a finish that seems to linger for minutes. Made from Beckstoffer To-Kalon fruit, it's no surprise this is drop-dead gorgeous and built to easily age for two decades. Bravo!

95 points,

Robert Parker's Wine Advocate, December 2012

The 2009 Cabernet Sauvignon Coeur de Vallee is wonderfully open, silky and expressive from start to finish. Freshly cut flowers, red berries, mint and sweet spices all make an appearance in this polished, hugely refined Cabernet. Hints of tobacco and cedar add to the overall impression of pure refinement. In 2009, the Coeur de Vallee includes 24% Cabernet Franc, which gives the wine much of its sensual inner perfume and sweetness. Anticipated maturity: 2017-2029. -Antonio Galloni

92 -94 points,

Stephen Tanzer's IWC, May 2011

Full ruby-red. Cassis, minerals and chocolatey oak on the nose. Broad, chewy and complex, with considerable power to the flavors of dark berries, mint and chocolate. Finishes with substantial dusty tannins. Like the 2009 Passionnement, this is a bit more obviously structured than the 2008 example, but is it as rich?

94 points,

Wine Spectator, July 2012

Rich, full and extracted, with dense dried currant, blackberry, tar, licorice and mocha flavors. Impeccably balanced, ending with ripe, fine-grained tannins that give the flavors traction. Best from 2014 through 2029.-J.L.

About Winery

Luc & Jodie Morlet produce vineyard designated wines and unique cuvées of Chardonnay, Pinot Noir, Syrah, Sémillon with Sauvignon Blanc and Muscadelle from Sonoma County as well as Cabernet Sauvignon from the Napa Valley.

Luc Morlet represents the fourth generation of a French winemaking family. Growing up in Avenay-Val d'Or, he spent all his spare time working on his family's estate. His university studies of viticulture and winemaking were put into practice during years of work in vineyards and wineries in Burgundy, Bordeaux, and the south of France.

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