Morgen Long Wine, 2019 X Omni Chardonnay





United StatesOregon


Willamette Valley, Eola-Amity Hills


X Omni Vineyard




Natural farming


Barrel Aged, Barrel Fermented, Indigenous yeast fermented, Malolactic

Soil Type

Granit/Clay, Volcanic


Last Bottle

Tasting Notes: Aromas of creamy orange, key lime curd, salted grapefruit and pineapple, with lemongrass, almond
meal, graham, and wood spice. Firm acidity, vivid flavors, and chalky texture smooths together. X Omni is powerful
but sleek with delicate reduction.
Vineyard Notes: 100% Willamette Valley Chardonnay from X Omni Vineyard picked on 10/1 and 10/7/19
Dense plantings of 15 distinct clones of Chardonnay being transitioned to organic farming
Planted on a rocky hilltop in Nekia, Gelderman and Jory over volcanic basalt in 2014-2016 on rootstock
Vines spaced 3.5×6 between 475?-515? with slopes between 2-10%
Vintage Notes: Bud break took place during the second and third week of April and was followed by full bloom
around June 10th. The summer was cool, with only a few days above 90ºF. Atypical summer showers and higher than
average humidity created mildew pressure during the summer. This was followed by low pressure systems in
September and October – 2.25 inches of rain fell between the second week of September and the first week of
October. Block 5 was picked at 22º Brix on 10/1/19 and was Block 4 was picked at 20.7º brix on 10/7.
Vinification Notes: Block 5 was crushed and allowed to soak in the press for 2 hours before a slow, long pressing.
Block 4 was crushed and pressed quickly and firmly ? this lot was lightly chaptalized. Both lots were browned for 12-
24 hours of cold settling before a sulfur addition. Ambient yeast fermentations began in steel and completed in a mix
of new and neutral 114L, 228L and 350L French oak barrels within four weeks. Malolactic varied. After one year in
oak, two lots of X Omni was racked to stainless steel based upon malolactic completion and inoculated as needed. The
final blend of both lots has 45% new French oak and was made in late December 2020 when the wine was racked off
of lees and sulfured. Cold stabilized, filtered and bottled at 18 months, in March 2021.