The grapes were destemmed, but not crushed, to maintain the maximum number of whole berries. Prior to fermentation, the grapes were cold soaked for two days before the free-run juice was separated from the press to reduce the astringency. The lots for this wine were fermented in a combination of rotary and conesweep tanks at 78°F for a slower fermentation to enhance the natural aromas and flavors of this Pinot Noir. This wine went through malolactic fermentation and aging on its lees to develop a smooth and rich mouthfeel. The yeast was not stirred to maintain clean fruit aromas and flavors.
The Central Coast winegrowing region runs along nearly 250 miles of stunning California coastline. The region extends from San Francisco in the north all the way down to Santa Barbara in the south. The Central Coast region is planted to over 100,000 acres of wine grapes and includes 27 distinct appellations such as Sta. Rita Hills, Monterey, Santa Lucia Highlands, Santa Barbara County, and San Luis Obispo County. The cooling influence of the Pacific Ocean and the diversity of soil types found in the Central Coast produce site-specific Pinot Noir grapes that lend themselves to blending harmonious wines.
MacMurray Ranch Central Coast Pinot Noir possesses an expressive fruit character, exhibiting concentrated aromas and flavors of red cherry with briar notes. The wine finishes with a hint of earth and sweet vanilla from oak aging.