Winery - Macmurray Ranch
February 9, 2012
2009 SLH bright fruits with smoky notes and some hints of cola. Extremely smooth with a lingering mouth watering finish. Full flavors presented in a delicate fashion. Reflection of SLH terroir.
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* Expert NoteJanuary 12, 2012
Although it’s a fairly direct wine, this Pinot shows the Central Coast character that makes this cool-climate region so friendly to the variety. Translucent ruby in color, dry and silky in texture, it has crisp flavors of cherries, cola, licorice and Asian spices.
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* Expert NoteJanuary 12, 2012
Easily the best MacMurray Ranch Pinot Noir ever. Shows impressive depth and complexity, with rich flavors of cherries, red currants, cola, pomegranates, persimmons and smoky sandalwood, finished with tangy Asian spices. Tastes a bit jammy, suggesting a few years in the bottle.
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* Expert NoteJanuary 12, 2012
A big, full-bodied Pinot, with flavors of cola, black cherry earth and mushroom. A heat spike led to high sugars, says winemaker Susan Doyle, but the flavors lagged behind, requiring longer hang time. Slightly tough on the finish, this is a ruggedly masculine wine.
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* Expert NoteJanuary 12, 2012
Light and supple, this Pinot is meant for drinking now. It’s polished and elegant, with a silky texture framing pleasant cherry, cola, spice and smoky oak flavors.
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* Expert NoteJanuary 12, 2012
The winery’s approach is to let the Pinot Gris fruit shine through. They put a tiny amount of oak on it, but it’s primarily stainless steel fermented. Tastes fresh and crisp and appley, with notes of peaches and citrus fruits that finish thoroughly dry.
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* Expert NoteJanuary 12, 2012
This is an elegant white wine, dry, crisp and sophisticated. Shows flashy flavors of citrus fruits, roasted almond and vanilla. Try as an alternative to Sauvignon Blanc.
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* Expert NoteJanuary 12, 2012
A nice, dry, crisp Pinot with lots of fruit for folks who like that style. It brims with ripe cherries, raspberries, cola and sandalwood, with earthier notes of bacon and sautéed mushrooms.
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* Expert NoteJanuary 12, 2012
Currently hard and tart in acids and tannins, but loaded with sweet, ripe fruit, this Pinot is silky enough to drink now, which most consumers probably will. But if you give it until sometime in 2010, the cherries, cola, sandalwood and spices will mesh and improve.
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