Master Winemaker 100: Luc Morlet
The winemaker and co-founder of Morlet Family Vineyards in Napa Valley tells db about the importance of family, studying terroir in Bordeaux and organic farming.
Wine has always been a way of life for Luc Morlet. Born in Épernay, Champagne, to a fifth-generation wine grower family, he took a degree in Viticulture, a Masters in Oenology and then a Wine Business MBA. His professional experience began with internships for Maison Chanson Père & Fils in Beaune, before a stint as régisseur for the Lurton family’s Château Dauzuc, working with legendary consultant Jacques Boissenot. Morlet then relocated to Napa to join his Californian sweetheart, Jodie. In 2006, the duo founded Morlet Family Vineyards, based just north of St Helena. Since then, their wines have received numerous international accolades as Luc and Jodie harmoniously blend farming, science, and art while working with their estate vineyards in the Napa Valley as well as with vineyards on the Sonoma Coast.
What job did you imagine yourself doing when you were seven years old?
I grew up on my family’s Champagne domaine and greatly enjoyed the outdoors and nature in general, which is probably what brought me back to viticulture and winemaking after developing an interest in computer science as a teenager.
Who first led you down the winemaking career path, and how?
My grandfather, Pierre Morlet, was my initial inspiration. He taught me to have a love for gardening, including grafting roses, which then led to him sharing his passion for viticulture with me. He taught me about winemaking and specifically why he utilised demi-muids barrels. Two decades later, I incorporated demi-muids as part of the stylistic approach for mapping my estate vineyards in California, so his influence continues to this day.
What’s the most recent lesson this job has taught you?
Never to take my wife, Jodie, who is our general manager, for granted. It is important to keep one’s focus on what truly matters.
If you were a wine, what would your back label say?
Hand-crafted in the Napa Valley with passion and love.
What’s the last book you read?
Wine Country Women of the Napa Valley, because my wife is featured in it!
What’s the last live music performance you saw?
Jodie and I had the pleasure of attending a Lauren Daigle concert in 2023.
What frustrates you most about the world of wine?
Simply put, bureaucracy and how policies are made without a proper understanding of the cycles in nature and variations from one vintage to another.
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Which sustainability initiative are you most proud of, and why?
I am very proud of our full-time viticulture team, and the organic and regenerative practices that we implement year-round. When developing our Cœur de Vallée vineyard in Oakville, Jodie and I chose to preserve one acre as an ornithological park. This serves as a spectacular spot to enjoy the beauty of the vines and breathtaking views of the Napa Valley.
If you could change one thing about your wine region, what would it be?
Locally, I would say absolutely no more wildfires in Napa or Sonoma Valleys. Nationally, I would desire that all states allow the shipment of wine without restrictions, other than that the individual must be of legal drinking age.
Which winemaker do you most admire, and why?
I truly appreciated working with Bordeaux consultant Jacques Boissenot during my time in Margaux. Jacques was known for his understated approach to winemaking. He was an incredibly talented man, but also very humble. He taught me a great deal about respecting terroir.
Which missing skill do you most wish you possessed?
I am quite skilled at playing the Champagne flutes, but I do wish that I played a real instrument.
What’s your idea of a perfect holiday?
Sipping vintage Champagne and enjoying Cœur de Vallée on the French Riviera with my lovely and amazing wife Jodie.
What is the most pressing personal or professional ambition you’d like to fulfil?
Jodie, our daughter Claire and I are looking forward to designing the caves at our historic winery in St Helena, which will allow us to benefit from the passive energy of an underground facility.
What would your final meal be? And what would you drink with it?
I would enjoy a medium-rare, aged wagyu with bone marrow custard, black truffles, sauce Périgourdine and wild mushrooms, paired with Morlet Family Vineyards 2021 Passionnément to remind me of Jodie, because I named this wine in honour of my wife, and she is who I want to be thinking of during my final hours on this Earth.
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