April 17, 2022 - Excellent Pinot tastes like French Bodeayx
March 22, 2021 - Nice surprise! Classic California pinot--deep Ruby color, cherry berry on nose and palette. Much better than anticipated over two nights of homemade artisan pizza....
March 12, 2021 - The nose is inviting, intoxicating, delightful.. the palate is smooth and silky, full of red and black fruit with a medium weight mouthfeel, to a long finish. Great with a margarita pizza plus arugula drizzled with truffle oil.
August 18, 2020 - Happy PN day!
Elegant, delicate and clean, but packing a real punch!
Balanced nuances of cherry, strawberry, black pepper, pomegranate; with hints of vanilla and sweet tobacco.
Medium-long finish with lively acidity and velvety tannins.
Excellent value!
November 29, 2019 - Smooth delicious fruit forward and not very acidic.
October 11, 2019 - Light blackberry nose. On the palate, blackberry and black cherry, smooth and delightful, medium weight and mouthfeel. A wholly lovely, light/ medium Pinot Noir.
September 3, 2019 - Fruity and delicious. It benefits from opening and airing prior to drinking.
August 2, 2019 - On the nose, quite grapey, with hints of Bing cherries, and perhaps mocha and a light earthiness. On the palate, the entrance is silky smooth and the mouthfeel is definitely medium. Grapions continues come of that is balanced and extends to a nice medium to long finish. Definitely enhanced by food. The complexity is definitely more noticeable and pronounced with food. It really elevated the mashed potatoes, gravy, fried chicken and green peas.
We are quite happy with virtually everything from MacMurray Ranch.
8/4/19 - Finished the other half of the bottle with two individual "fusion"" pizzas on naan bread. 1 with sauteed shallots and garlic plus calamatta olives and herbed goat cheese topped with arugula, drizzled with white truffle oil infused with asiago, the 2nd with pesto, mazzarella, and mushrooms, also topped with arugula, drizzled with dark truffle oil.
Heavenly!
March 17, 2019 - Dark berries and spice box on the nose. Entry onto the palate is silky smooth, sweet and tart in a perfect ballance with red and dark berries. There is a medium to full mouthfeel, And a very sippable deliciousness. Over the past 2 nights we had it last night with chicken, mole sauce and salad, and then tonight with gnocchi and a mixture of Alfredo and pesto with naan bread sprinkled with Olive oil and parmesan.
January 13, 2019 - Let’s be real. This is a $15 dollar bottle of Pinot, one of the most trying grapes to turn into wine. So how do they make it drinkable? The winemaker doesn’t ferment all of the sugar in the grapes, leaving a little residual sugar in the wine to create a sweet flavor. So this creates sweet cherries, burnt berry sauce in a saucepan, sugar, a little woodsiness, and, finally, mild alcohol burn with minerality, a basic, good for everyday drinking, kind of Pinot.