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From a vineyard in the foothills of the Mayacamas Range, this shows dramatic ripeness in flashes of alcohol, and plenty of new oak in scents of coffee and smoke, yet there's clarity of flavor here: tangy black raspberry and cedar tones that provide a center of energy to its roasted edges. The fruit fights mightily, and wins out in the end. Its burly intensity would ease the transition between a porterhouse and a plate of firm cheeses.
Twenty years ago, Tim Murphy, Dale Goode and Dave Ready shared a vision: grow distinctive grapes, produce delicious wine, have fun and make friends in the process. They founded their three-family partnership in 1985 and launched the brand with two wines: estate grown Fumé Blanc and Chardonnay.
In the beginning, only the Murphy family's ranch and the Murphy-Goode Vineyard provided the grapes. Over the years, Murphy-Goode Winery steadily increased production, expanding the winery capacity and augmenting the harvest with fruit from the winery's "grower partners," local farmers and neighbors who shared the Murphy-Goode vision.
Initially the partners custom-crushed their grapes at a neighboring winery; consultant Merry Edwards guided the winemaking. After constructing a modest production facility on Tim Murphy's Alexander Valley ranch in 1987, they hired Winemaker Christina Benz. Chris made fifteen vintages of Murphy-Goode wine before turning the winemaking over to David Ready Jr. in 2001.
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