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MacMurray Ranch Russian River Pinot Noir 2008

Pinot Noir from Russian River, Sonoma County, California
    14.5% ABV
    • WW91
    • TP90
    • TP90
    • WE90
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    14.5% ABV

    Winemaker Notes

    This is a classic Russian River Valley Pinot Noir, with concentrated fruit flavors of red and black fruits. Deep black cherry notes are complimented by subtle oak to add richness and depth to the finish. This is an earthy wine with nuances of brown spice that will pair well with rack of lamb, grilled salmon and Shitake mushroom risotto.

    Critical Acclaim

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    MacMurray Ranch

    MacMurray Ranch

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    MacMurray Ranch, , California
    MacMurray Ranch
    MacMurray Ranch was purchased from the Porter family by famed actor Fred MacMurray in 1941. Fred raised his family on the ranch and they enjoyed the natural wonders of Sonoma County. Today, the ranch looks much as it did a century ago, surrounded by rail fences and framed by oak and redwood groves. Only now it is home to some of Sonoma County's finest vineyards. Aside from being beautiful, the Russian River Valley is among the premier growing regions for Pinot Noir and Pinot Gris. MacMurray Ranch speaks to the legacy of the land by crafting wines from this appellation with elegance and finesse.

    The wines of MacMurray Ranch are crafted with care by winemaker Susan Doyle, who has a patient, gentle approach that gets the best out of Pinot Noir and its cousin Pinot Gris. Susan is guiding the wines of MacMurray Ranch to achieve both depth and the finely nuanced range of flavors that expresses the nature of the place where they were born. With her university studies in both winegrowing and winemaking, Susan makes wines that reflect the old Burgundian sense of "terroir", the special qualities that weather, land, and the hand of man that give her wines their individual distinction.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    GWS1301_2008 Item# 110245

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