Launching our new Wine Collection next week!
"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
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.
WINES
Morgen long Willamette Valley Chardonnay
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00% Willamette Valley Chardonnay from six non-irrigated vineyards planted between 1968-2012. 40% Seven Springs Vineyard, 20% Durant, 15% Loubejac, 15% AlexEli, 7% Yamhill, 3% The Eyrie. Hand-picked between September 10th and October 2nd, 2018, each site was pressed uniquely. Fermentation with ambient yeasts began in a mix of new 350L puncheons, neutral 228L barrels and stainless steel. Six of the nine barrels fermented dry in four weeks and uninoculated malolactic finished in December. Three of nine barrels fermented dry in the spring, slowed down by malolactic that completed in late October. After one year in 25% new oak 350L puncheons and 75% neutral 228L barrels, Chardonnay was blended for a second winter in stainless steel. Lightly fined with bentonite, this wine was bottled without filtration after 18 months aging, in March 2020. 200 cases made.
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Morgen Long Durant Chardonnay
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Sustainable. 100% Willamette Valley Chardonnay from Durant Vineyard. Non-irrigated, sustainably farmed Dijon 76 and 95 Chardonnay. Planted in pure Jory silty clay loam soil over volcanic basalt in 1999/2000 on rootstock. Vines spaced 4×9, facing east around 400’ on a gentle slope. Hand-picked on September 10th, 2018, Durant Chardonnay was crushed before pressing and the juice was lightly sulfured after 12 hours of settling. Ambient yeast fermentations began in steel and completed in 350L and 228L French oak barrels within four weeks. Uninoculated malolactic started in early November and completed between March and June. After one year in 22% new 350L puncheons and 78% neutral 228L barrels, the Durant Vineyard Chardonnay was blended for a second winter in stainless steel. Lightly fined with bentonite, this wine was bottled without filtration after 18 months aging, in March 2020. 175 six packs made.
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Morgen Long Seven Springs Chardonnay
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Biodynamic. 100% Willamette Valley Chardonnay from Seven Springs Vineyard. Biodynamically farmed, non-irrigated Dijon clone 95 and 76 Chardonnay. Planted in Jory and Nekia silty clay loam soils over volcanic basalt in 2012 on 101-14 rootstock. Vines spaced 4×6, facing southeast and ranging from 500ft-550ft on a 2.7%-5.5% slope. Both blocks were hand-picked on September 20th, 2018. Three pressings were done: one lot was foot tread and soaked for six hours before crushing, one lot was crushed into the press and one lot was whole cluster pressed. After 12 hours of settling, the juice from each lot was lightly sulfured. Ambient yeast fermentations finished dry in French oak within four weeks. Uninoculated malolactic completed between late October and early December. After one year in 20% new 350L puncheons, 20% once filled 228L barrels, and 60% neutral 228L barrels, the Seven Springs Vineyard Chardonnay was blended for a second winter in stainless steel. Lightly fined with bentonite, this wine was bottled without filtration after 18 months aging, in March 2020. 200 six packs made
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