Morlet Family Vineyards 'Force de la Nature' Cabernet Franc 2019 750ml

Product Info

96pts Wine Advocate
Now sourced entirely from Block B on the family's Oakville estate, the 100% varietal 2019 Cabernet Franc Force de la Nature seamlessly marries a fine dusting of dried herbs (sage, bay leaves, mint) with dark berry fruit (cassis, blackberries, black cherries). It's full-bodied and rich, already fully open for business and approachable yet concentrated and velvety, with a long, elegant finish. Drink Date: 2023 - 2040

Frenchman Luc Morlet and his Sacramento-born wife, Jodie, have become part of the Napa Valley firmament. Luc's winemaking resumé includes five years at Newton and five years at Peter Michael, where he has continued to consult since he and Jodie established Morlet Family Vineyards in 2006. Today, Cabernet Sauvignon accounts for approximately two-thirds of their production, coming from their own vineyards in Knights Valley, Oakville and Saint Helena. The Chardonnays and Pinot Noirs from Sonoma are based on per-acre lease arrangements, allowing Luc to manage the farming practices and yields in accordance with his own wishes.

This was a long, exciting visit, with up to three vintages of many of the wines tasted, although I have refrained from re-reviewing wines previously rated by my predecessor in the interest of saving a little time. My reviews of the current and forthcoming releases should give an indication of where I stand on those. Quality across the range is high, as are the prices, although not out of line with those being charged by other top-notch producers. Sad to say, $300 for great Napa Cabernet is more the norm than not in today's world, and one wonders if it will be viewed as a bargain sometime in the future. Published: Mar 31, 2023 Reviewed by: Joe Czerwinski

Terroir & Vineyard
This wine hails from the estate vineyards of Morlet Family Vineyards, situated in the prestigious Oakville AVA of Napa Valley, California. The parcel for Force de la Nature—the “Cœur de Vallée” vineyard—is planted on gravelly loam and clay-loam subsoils, benefitting from a warm but moderated climate. The Force de la Nature, made only in exceptional years as was 2019, underscoring its status as a top-tier expression. 

Winemaking
Crafted from 100% Cabernet Franc (Clone 1) grown on the estate vineyard. After hand-harvest and careful selection, the fruit undergoes native-yeast fermentation and élevage in French oak (artisan coopers) in small lots. The wine is bottled unfined and unfiltered, further preserving its purity and intensity.

Tasting Notes

• Appearance: Deep garnet-purple in the glass, suggesting both richness and depth.
• Aroma: Intense and multi-layered: expect aromas of blackberry preserves, mulberries, candied violets, blueberry pie, pencil lead and coffee bean. Beyond the fruit, there are herbal touches of sage, bay leaf and mint.
• Palate: Full-bodied and structured—rich dark fruit (black cherry, cassis, blackberries) carries through with firm, grainy tannins and a mineral sparkle. The mid-palate shows garrigue and forest-floor nuance, and the finish is long, elegant and layered.
• Structure & Ageing Potential: This is built for the long term: reviewers note its “pure perfection … a level of finesse and elegance.” Even now it shows extraordinary promise, and with proper cellaring should develop beautifully over decades.

Food Pairing & Serving Suggestions

• Serving temperature: Serve at around 16-18 °C (60-64 °F). Given its youth and structure, decanting for 45-60 minutes is recommended to allow the tannins to open and the aromatics to unfold.
• Food pairings:
• Perfect with premium red meats: grilled rib-eye, roasted venison, or herb-crusted lamb.
• Rich, savory dishes that can match the wine’s depth—beef short-rib with reduction sauce, or braised shortrib ragù.
• Mature hard cheeses—aged Comté, Parmigiano-Reggiano, or a well-aged cheddar that stands up to the wine’s structure.
• For a more elegant vegetarian pairing: wild-mushroom risotto with truffle oil or chargrilled portobello steaks with rosemary and garlic.