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Macmurray Ranch Pinot Noir Winemaker S Block 2008
Editorial Reviews for Macmurray Ranch Pinot Noir Winemaker S Block
Lots of cola on the nose with cedary oak, crushed raspberries, ash, vanilla and lilac aromas. Medium-bodied and elegant on entry with a rich but soft texture. There’s a bit of noticeable tannin here, which makes the entry a bit halting, but it regains its focus on the mid-palate, offering up dark, chocolate and root beer-framed berry fruit. The tannins show up again on the finish, which has spice toasty oak but is cut short by the powdery tannins. 87pts
somewhat interesting notes of berries and vanilla, but overall kind of ho-hum.
Shared with our wine buddies The Gilmores. Very, very classy and paired well with Mary's close to brilliant stuffed flank steak.
A really good Riesling for under $10. Perhaps a little sweet though not objectionable.
Another $20+ Pinot that's worth the money. Had it at Ciatti's and loved it. Pairs superbly with Caprese Salad.
Wow - $18 bucks for a glass of this at the W on Lexington ave. Note to self, check Snooth prior ordering. Sweet and young - agree with the 3 glass rating.
Allow me to preface this review by stating that I am not a wine aficionado and began drinking reds for my heart. I've only been drinking reds for less than a year but I do like a good Pinot Noir. This is the first Pinot I've felt compelled to review as it's one of the tastiest I've tried. Beautiful aroma and taste. We'll definitely be purchasing this again.
External Reviews for Macmurray Ranch Pinot Noir Winemaker S Block
"Rating: 91/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. Nicely stated red cherry fruit with touches of black cherries and a bright
Rating: 91/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. Nicely stated red cherry fruit with touches of black cherries and a bright, energetic, not quite developed side makes the early going in this somewhat supple, slightly flesh, never soft bottling. Young in its fruit with good volume to its cherryish flavors and plenty of depth to hold off somewhat coarse tannins at this writing, the wine seems bound to improve for three to six years and is more likely to fit in with savory beef dishes than with something on the more refined side.Connoisseurs' Guide to California Wine aging recommendation: Cellar for future drinking. Wine will improve with bottle aging.
Delicate scents of rose and ripe strawberry integrate completely into the tannin, which carries a subtle, earthy funk. The structure is focused along a narrow line of acidity, holding the wine tight for now. Decant it for roast quail, or cellar for several years to let the flavors expand.
Currently hard and tart in acids and tannins, but loaded with sweet, ripe fruit, this Pinot is silky enough to drink now, which most consumers probably will. But if you give it until sometime in 2010, the cherries, cola, sandalwood and spices will mesh and improve.
Ripened to softness, like a fraise de bois compote, this is concentrated but gentle, with a roundness that lasts. It continues to improve with air, suited to a few years of age, or to rare roast beef.
Slightly more structured, darker-colored, richer, and muscular is the 2007 Pinot Noir Sonoma Coast. It reveals floral notes along with sweet, autumnal vegetation, black cherry, and spice characteristics in its well-made, medium-bodied style.
Kind of unripe and thin, with tobacco, beet and herb flavors, although a touch of black cherry helps. The texture is smooth, but the finish is a little watery.
Food Pairings for Macmurray Ranch Pinot Noir Winemaker S Block
A Pinot with classic aromas from the cool micro-climates of the Central Coast, this wine showcases flavors of red cherry, cola, and briar complemented by nuances of sweet vanilla and oak.
|Sugar: .015 grams per liter||Total Acidity: .058 grams per liter|