Macmurray

MacMurray Estate Vineyards Russian River Valley Pinot Noir opens with aromas of dark berries and violets. The palate is plush and silky, as delicate cherry, plum and raspberry characteristics meld with lavender, rose petal and subtle hints of earth. Notes of vanilla, oak and spice are highlighted on the finish of this delightfully refined Pinot Noir.

Our 2018 Russian River Valley Pinot Noir is a delightfully approachable wine. Aromas of crushed dried violet, dark berries and mocha greet the nose. Textured layers of black cherry and black raspberries meld together with notes of oak and vanilla. The silky palate leads to a lingering, vibrant finish. Following harvest, the Pinot Noir grapes were cold soaked for at least two days to enhance extraction of the variety’s vibrant color and delicate flavors. Burgundian yeast selections were introduced for primary fermentation. Malolactic fermentation occurred on light lees in barrel, which promoted a seamless integration of wine and oak. The wine was aged sur lie to create a round, soft mouthfeel, and racked in July to form the base of the wine to marry flavors. A complex oak aging regime of new and used barrels imparted sweet aromas of vanilla framed by hints of toast and roasted nuts.

The MacMurray Estate Vineyards Central Coast Pinot Noir is deep ruby in color with aromas of ripe red berries, cinnamon and toast on the nose. Nuances of ripe red cherry, pomegranate and raspberry on the forefront of the palate are accented by warm vanilla spice notes. Beautifully balanced, this silky, plush Pinot Noir delivers a layered wine with attractive depth before a long, lingering finish. This Pinot Noir was crafted from a selection of premier vineyards in the Central Coast. Each lot is fermented separately to finely curate our classic MacMurray Pinot Noir style. Selecting vineyards from Monterrey and San Luis Obispo counties gives us depth of flavor with nuanced layers of minerality, earth, and luscious fruit The 2017 harvest was early and light, delivering superior quality fruit. The season began with abundant winter rainfall that replenished soils, followed by warm temperatures in spring and summer. Heat spikes in late August and early September progressed the steady harvest pace but cooled in mid-September, allowing the grapes to mature and ripen evenly. These elements helped produce small berries with excellent color and concentration. The vintage is notable for its concentrated, fruit-forward characters, balanced acidity and structure. The grapes were destemmed, but not crushed, and cold soaked for up to five days to enhance the extraction of color and flavor. We fermented in upright stainless-steel tanks at a maximum temperature of 83°F using yeast selections AMH, RC212 and D254. This wine underwent malolactic fermentation and was French oak aged to develop a smooth and rich mouthfeel. Varietal Content: Pinot Noir Appellation: Central Coast Alcohol Level: 14.5% Titratable Acidity: 5.4g/L Residual Sugar: 2.8g/L pH: 3.73 Harvest Dates: September-November 2017