Mayro-Murdick Carneros Pinot Noir 2006
Pinot Noir from Carneros, California
Flavors of cinnamon, rhubarb, cherry and vanilla drive the nose, ultimately opening up to a nice floral scent. In the mouth, the sweet, rich flavor offers round cherry, with a great length and a long finish. The wine's ruby color reflects the old vine characteristics of the storied Iund vineyard. Elevation in small French oak barrels has allowed the wine's terroir-specific fruit flavors to mature and develop into a refined, elegant pinot noir. This is vintage Carneros, showing strong aging potential and flavors that will blossom with time.
As an appellation, cool summers, moderate winters and afternoon breezes create the distinct characteristics of the Carneros region. The 2006 growing season created the basis for an exceptionally strong offering. A long and suburb growing year with temperate weather during the growing season and mild harvest weather allowed the grapes to hang longer than usual and ripen to full maturity, creating a rich, compelling offering.
PinotReport - "Medium ruby color; deep, rich aromas of stewed cherry, spice and earth; rich, ripe, deep stewed cherry flavors with spice and earthy notes; sweet oak; good structure and balance; long finish. Complex and flavorful, this texture-driven Pinot has a lot to offer some simple grilled chicken."
Mayro-Murdick is a Pinot venture from Michael and Tina Cox of Sonoma, created as a platform to explore and share great Pinots from great Pinot Noir growing regions. Mike Cox is the winemaker at Schug Carneros Estate in Sonoma and brings nearly two decades of experience making Pinot to the venture; Tina’s expertise is in wine marketing. The Mayro-Murdick name is taken from the first names of their paternal grandfathers; the Pinots under the Mayro-Murdick label focus on Carneros fruit and are a great expression of that region. View all Mayro-Murdick Wines
Technically a part of Napa Valley, the Carneros region straddles both Sonoma & Napa counties. It's the Napa region closest to the San Francisco peninsula and the San Pablo Bay, which is instrumental in controlling the climate of the area. The winds from the San Pablo bay create a cool weather pattern ideal for growing Chardonnay and Pinot Noir.
Notable FactsBoth Chardonnay and Pinot Noir from Carneros are delicate, yet complex, with firm structure and acidity. And while the pair are the most popular varieties of the region, some winemakers have branched out, particularly with Syrah. The cool climate Syrah of Carneros is well structured and stylistically similar to Syrah from the Northern Rhone, though often fuller-bodied.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
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