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MacMurray Ranch Willamette Valley Pinot Noir 2008

Pinot Noir from Willamette Valley, Oregon
  • WS92
  • WE91
13.65% ABV
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13.65% ABV

Winemaker Notes

Our 2008 Willamette Valley Pinot Noir exemplifies the characteristics of Pinot Noir from the Northern region of this AVA: bright aromatics of forest floor, oregano, marjoram and fresh cherry. Notes of ripe raspberry and earthy loam give way to intense flavors of blackberry and subtle mineral notes. This elegant Pinot Noir has excellent structure and complexity with a long, intricate finish. It will continue to develop subtle nuances with time in the bottle.

Critical Acclaim

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WS 92
Wine Spectator
Bright and jazzy, this is refreshingly balanced toward its light texture, but glows with pretty currant and red plum fruit. Picks up mineral and spice notes as it lingers easily and compellingly on the refined finish. Drink now through 2016.
WE 91
Wine Enthusiast
2008 Willamette Valley Pinot Noir Big, bold and ripe, this Oregon pinot has California richness. Scents of plum compote and generous oak extract lead into black cherry jam flavors. With such richness, it's a wonder the wine keeps on the rails, but it does. For grilled lamb chops.
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MacMurray Ranch

MacMurray Ranch

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MacMurray Ranch, Willamette Valley, Oregon
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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.

Willamette Valley

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One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a Mediterranean climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and winter.

Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. Silty, loess soils are found in the Chehalem Mountains.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

WWH119740_2008 Item# 109208