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Murphy-Goode California Pinot Noir 2007

Pinot Noir from California
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    Winemaker Notes

    Finally! Back to Pinot Noir! Feel the roar of the crowd…take it all in. Murphy-Goode has returned with a California Pinot Noir emanating from Santa Barbara, Monterey, and beyond. Aromas and flavors of black cherry, dried sage, and sweet vanilla with toast culminate in a great glass of one of our favorite varietals.

    Critical Acclaim

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    Murphy-Goode

    Murphy-Goode

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    Murphy-Goode, California
    2007 California Pinot Noir
    Twenty years ago, Tim Murphy, Dale Goode and Dave Ready shared a vision: grow distinctive grapes, produce delicious wine, have fun and make friends in the process. They founded their three-family partnership in 1985 and launched the brand with two wines: estate grown Fumé Blanc and Chardonnay.

    In the beginning, only the Murphy family's ranch and the Murphy-Goode Vineyard provided the grapes. Over the years, Murphy-Goode Winery steadily increased production, expanding the winery capacity and augmenting the harvest with fruit from the winery's "grower partners," local farmers and neighbors who shared the Murphy-Goode vision.

    Initially the partners custom-crushed their grapes at a neighboring winery; consultant Merry Edwards guided the winemaking. After constructing a modest production facility on Tim Murphy's Alexander Valley ranch in 1987, they hired Winemaker Christina Benz. Chris made fifteen vintages of Murphy-Goode wine before turning the winemaking over to David Ready Jr. in 2001.

    In recent years, the winery's focus has shifted from primarily white wine to distinctive red wines, particularly Bordeaux blends. Today, Murphy's three sons oversee the vineyards. Dave Ready's two sons make the wine. With exceptional grapes, inspired winemaking and the guiding values of the founding partners, the Murphy-Goode team is entering a fresh, new era of excellence.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    PIN289304_2007 Item# 104835

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