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MacMurray Ranch Russian River Pinot Noir 2009

Pinot Noir from Russian River, Sonoma County, California
  • RP89
14.8% ABV
  • WW91
  • TP90
  • TP90
  • WE90
  • W&S89
  • W&S85
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14.8% ABV

Winemaker Notes

This is a classic Russian River Valley Pinot Noir with alluring red and black fruit flavors. Faint aromas of brown spices are interwoven with deep black cherry notes which are then balanced by subtle oak which adds complexity. The finish lingers with attractive subtle toasty undertones, fine acid, and excellent balance.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
Another impressive effort is the 2009 Pinot Noir Russian River. Its distinctive earthiness is accompanied by notions of root vegetables, spice box, pomegranate, black raspberry and cherry fruit. Medium-bodied with silky tannins, good acidity and fresh, lively fruit, it should drink well for 4-5 years.
89+ Points
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MacMurray Ranch

MacMurray Ranch

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MacMurray Ranch, Russian River, Sonoma County, California
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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.

Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

CDW134920_2009 Item# 113521