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MacMurray Ranch 2011 Central Coast Pinot Noir

If you are searching for a reasonably priced, easy to find and pleasant to drink Pinot Noir, then you should seek out the 2011 MacMurray Ranch Central Coast Pinot Noir.

MacMurray Ranch 2011 Central Coast Pinot Noir
Jhicks

MacMurray Ranch has a small stable of Pinot Noirs, and the 2011 Central Coast Pinot is another nice example of their quality wines.

MacMurray Ranch sourced the 2011 Pinot grapes primarily from their Olson Ranch property. Located in the Santa Lucia Highlands, the vineyard has a variety of microclimes, and this Pinot Noir is a result of the grapes coming from an area protected from heavy coastal winds.

Winemaker Chris Munsell takes deep pride in the wines he produces. He personally overseas the selection of grapes and follows the whole process with a hands-on approach. This approach insures a wine he feels is representative of the MacMurray brands.

Grapes from the Central Coast growing region (extending from San Francisco to Santa Barbara) are known for producing wonderful Pinot Noirs. With a variety of microclimates in the region, savvy winemakers selecting quality grapes can produce some very high quality Pinots.

With the influence of the Pacific Ocean on the west and the warm (often hot) inland areas, the grapes are often subjected to morning fog and afternoon heat. This, combined with a variety of soil types in the area, ends up with grapes which can be almost perfect for quality Pinot Noirs.

The 2011 MacMurray Ranch Central Coast is a product of the environment as well as the skill of winemaker Munsell. On the nose, the 2011 exudes aromas of cherry with a hint of darker and more subtle flavors. Aromas of vanilla will arise as you let your nose explore the wine. This is a wonderful example of taking the time to let your nose drift deeply into the glass and slowly inhale the emerging fragrances.

There are no long tannins lingering on the palate as you taste this Pinot. Rather, you will find the finish to be pleasingly soft and suggestive of more to come. (As an aside, think about either letting this breathe for a while or aerating it prior to trying.)

From a technical standpoint, Munsell did not crush the grapes in the winemaking process. After destemming, the whole berries were cold soaked for two to five days. Fermentation was divided, splitting the batches between punchdown tankage and upright rotary tanks. Fermentation was at a maximum of 82 degrees. After malolactic fermentation, the wine was aged on its lees. The result is a Pinot Noir which is not only presentable, but one worth stocking.

The grapes for the MacMurray Ranch 2011 Central Coast Pinot Noir were 100% Pinot Noir from the Central Coast vineyards. Alcohol content is a moderate 14.3% and the pH is 3.55.

Seek this one out, it is worth it!

Have a winederful day!