Issue link: http://digital.copcomm.com/i/57654
RITZY PINOT #14: "BODY BUILDER" MacMurray Ranch 2009 Winemaker's Block Selection Pinot Noir, Russian River ($60) E&J Gallo W ith an alcohol level of 14.74%, it's no surprise that some of the comments speak of a giant, extracted Pinot Noir. However, the panel's thumbs-up was a nod to the positive mouthfeel quality; this voluptuous wine was present and accounted for. The fruit comes from two Russian River Valley properties, MacMurray Ranch and the Del Rio Vineyard. After aging in French oak, the wine spent an additional six-plus months in bottle before its release. 230 cases. "Dark and densely opaque with dry, dusty, black cherry–dipped tannins and an espresso soul." — Meridith May "Loads of fruit and extract: toast, caramel, meati- ness and spice. The fruit is intense enough to match the oak and is still balanced. A Pinot on steroids." —Ian Cauble RITZY PINOT #15: "MODERN STYLE" Dierberg Estate Vineyard 2008 Pinot Noir, Santa Maria Valley ($42) F rom the state-of-the-art "smart" winery in the Happy Canyon appellation of the Santa Ynez Valley, Dierberg Estate is more castle than rural facility. But not to confuse mat- ters, the Dierberg Vineyard is located above the South Bank of the Santa Maria River. It is planted to 14 separate clones of Pinot Noir and the winemaker possesses the ability to orches- trate a modern, New World variety spice-box of a Pinot. "Amazing palate; light, pretty cherry and raspberry with a cinnamon-nutmeg edge." —Peter Estrada "Gobs of new oak and tons of fruit; personality that's well made in a modern style." —Geoff Kruth Kevin Gallagher of Dierberg Estate Vineyard. Putting on Airs The Vinturi Aerator Opened Up Some of the Bigger Pinots in No Time MacMurray Ranch winemaker Chris Munsell. At such a Ritzy affair, we couldn't help but turn to the most stunning aerator on the market, Vinturi. With an elegant, classic design that opens up a whole new realm of possibilities in wines, Vinturi added plenty of style to this sophisticated blind tasting. march 2012 / the tasting panel / 95