Malibu Vineyard Pinot Noir

The History

Michael McCarty, owner of Michael’s Restaurant in Santa Mon¬
ica for the past 30 years, lives on Rambla Pacifica in Malibu.
In the 80’s he planted Bordeaux varietals around his house and
made a Cabernet Sauvignon, Cabernet Franc, and a blend up until
1999. By 2000, he had determined that it was too cold to properly
ripen these varietals (too much green character in the wines), and
so he grafted the acre-and-a-half of vines over to Dijon clones of
Pinot Noir. In 2005, with the vines on their 5th leaf, he harvested
his first crop of Pinot for The Malibu Vineyard. Winemakers:
Bruno D’Alphonso & Chris Curran

Tasting Notes

A Pinot as original as its place of origin, the fruit in this wine is
grown on an acre-and-a-half around Michael McCarty’s home on
Rambla Pacifica in Malibu at 650′ elevation and with an unob¬
structed view of the Pacific Ocean. The wine is, in its’ texture and
flavor, truly unlike any other Pinot Noir in the world. The nose is
a heady mixture of crushed rose petal, just-ripening strawberry,
and rainwater, with a touch of something earthy that is not quite
a mushroom. On the palate, the strawberry flavor is first fresh-
picked and then like preserves on buttered toast, and is bolstered
by cherry-cola and dried cherry notes. The earthiness on the nose
broadens and encompasses definite mushroom, menthol, and
epoisses cheese flavors. The upfront acidity keeps the wine from
feeling too full across the palate, while the mouthwatering finish
makes this wine pair exceptionally with gamier poultry such as
squab, quail, and duck.

 

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