Morgan Cotes du Crow's 2015
-
Wong
Wilfred -
Parker
Robert
Product Details
Your Rating
Somm Note
Winemaker Notes
The wine's weight and balance make it a perfect pairing with anything off the grill.
Blend: 52% Grenache, 44% Syrah, 4% Tempranillo
Professional Ratings
-
Wilfred Wong of Wine.com
One of America's most consistent red blends, the 2015 Morgan Cotes du Crow's continues its streak of excellence. This vintage, even better than previous offerings, shows excellent ripe red and black fruit aromas and flavors. The wine's smooth textures and pleasing balance pair it beautifully with roast chicken on a bed of arugula. (Tasted: May 9, 2017, San Francisco, CA)
-
Robert Parker's Wine Advocate
A blend of 52% Grenache, 44% Syrah and 4% Tempranillo, the 2015 Cotes du Crow's has a medium garnet-purple color and nose of black cherries, black raspberries and plums with hints of garrigue, black olives and pepper. Medium-bodied, soft and juicy in the mouth, it has great vibrancy and a lovely spicy finish. Yum!
Other Vintages
2020-
Enthusiast
Wine
-
Panel
Tasting -
Enthusiast
Wine
-
Enthusiast
Wine -
Panel
Tasting
-
Enthusiast
Wine -
Panel
Tasting
-
Suckling
James -
Enthusiast
Wine
-
Panel
Tasting
Morgan Winery is family owned and operated since 1982. We craft artisan, terroir driven wines from the Santa Lucia Highlands and Monterey Bay, including our own organically farmed Double L Vineyard.
Conscientious, innovative farming regimens allied with traditional, “minimalist” winemaking techniques craft wines of balance, elegance and distinction. For Morgan Winery, this single-minded focus has produced a record of consistent, category leading, award winning wines.
Nestled in the heart of Carmel at the Crossroads Shopping Center, Taste Morgan brings family winegrowing history to life through a relaxed tasting experience. We welcome you to taste through a flight of our locally grown and produced wines, also offered by the glass with small savory bites. No reservations are required, and dogs are welcome!
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.
Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.
Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.