Our MacMurray Ranch Santa Lucia Highlands Pinot Noir reveals aromas and flavors of cherry, briar, marjoram, brown spi...Read more...
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Upon arrival at the winery, the grapes were hand sorted, de-stemmed and cold soaked prior to fermentation. The fruit was gravity assisted into 3.5-ton open top fermenters and fermentation was initiated with a mix of natural and select Burgundian yeasts. The fermenting must was manually punched daily and remained on the skins for three to five days after fermentation. The free run cuvee was drained into a mix of new and one-year-old oak, where it underwent malolactic fermentation. The wine was then aged in a combination of new and one-year-old French oak barrels until bottling in early September of 2009. We made 358 six-pack cases of this wine for release.
Our MacMurray Ranch Santa Lucia Highlands Pinot Noir reveals aromas and flavors of cherry, briar, marjoram, brown spice and cola nut. The wine is nicely balanced with a touch of fresh earth, excellent fruit concentration and a silky texture of fine- grained tannins. Notes of sweet oak and vanilla integrate seamlessly with a lingering finish.
|Sugar: .007 grams per liter||Total Acidity: .052 grams per liter|
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