" We don't sell the wine without touching the vine "
Maysara Arsheen Pinot Gris 2019
No longer available.
| Country: | United States |
| Regions: | Oregon Oregon (Willamette) |
| Winery: | Maysara Winery |
| Grape Type: | Pinot Gris/Pinot Grigio |
| Organic: | Yes |
| Vintage: | 2019 |
| Bottle Size: | 750 ml |
Try these Similar In Stock Wines
Maysara 3 Degrees Pinot Noir is 100 percent Pinot Noir
Aged 11 months in neutral French oak barrels
3° (Three Degrees) Pinot Noir is handcrafted by the Momtazi sisters whose differing personalities; combined with elegance, finesse and balance, reflect the dynamic characteristics of the Momtazi Vineyard. The sisters, Tahmiene, Naseem and Hanna, set out to make a pinot that tastes great and has the highest quality fruit all while being affordable for everyone.
Intriguing notes of fresh earth, oak leaves and pepper are woven together in the initial impression. Lifted, verdant tannins give this wine a firm structure for the vintage to showcase its characteristic starry-eyed smile.
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Momtazi Vineyard.
A vibrant and snappy pinot that will shine and refresh when paired with curries, spetzatinas and rich stews.
Maysara Autees Pinot Blanc is made from 100 percent Pinot Blanc
No oak
Autees is the ancient Persian Goddess that protects all plants, animals and trees on Earth. She is the protector of life and all things that grow.
A slightly richer episode of Pinot Blanc, tending towards monologues of ripe apricot and even lychee.
Act I is entitled: ‘Floral scents in the nose are pure honeysuckle alight on a cool breeze…’ Then the grizzled director cuts to a shock of acidity that beckons you back again.
Act II opens with a playful back-and-forth of the mineral laden mid-palate and a lilting tune of a green grass finish.
Act III is seldom noticed over your mile-wide smile.
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Stellar with the firmer cheeses, fresh, ripe fruit and subtly herbed seafood.
Maysara Autees Pinot Blanc is made from 100 percent Pinot Blanc
No oak
Autees is the ancient Persian Goddess that protects all plants, animals and trees on Earth. She is the protector of life and all things that grow.
A slightly richer episode of Pinot Blanc, tending towards monologues of ripe apricot and even lychee.
Act I is entitled: ‘Floral scents in the nose are pure honeysuckle alight on a cool breeze…’ Then the grizzled director cuts to a shock of acidity that beckons you back again.
Act II opens with a playful back-and-forth of the mineral laden mid-palate and a lilting tune of a green grass finish.
Act III is seldom noticed over your mile-wide smile.
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Stellar with the firmer cheeses, fresh, ripe fruit and subtly herbed seafood.
Maysara Autees Pinot Blanc is made from 100 percent Pinot Blanc
No oak
Autees is the ancient Persian Goddess that protects all plants, animals and trees on Earth. She is the protector of life and all things that grow.
A slightly richer episode of Pinot Blanc, tending towards monologues of ripe apricot and even lychee.
Act I is entitled: ‘Floral scents in the nose are pure honeysuckle alight on a cool breeze…’ Then the grizzled director cuts to a shock of acidity that beckons you back again.
Act II opens with a playful back-and-forth of the mineral laden mid-palate and a lilting tune of a green grass finish.
Act III is seldom noticed over your mile-wide smile.
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Stellar with the firmer cheeses, fresh, ripe fruit and subtly herbed seafood.
Maysara Jamsheed Pinot Noir is made of 100 percent Pinot Noir
11 months in 10% new French oak barrels
According to ancient Persian legend, King Jamsheed was able to observe his entire realm by peering into his full wine goblet.
Beginning with a generous core of red-black fruits, the McMinnville AVA saunters over the palate with both bravado and grace. Blackberry and fresh cracked pepper entwine perfectly with matured and lengthy tannins on the finish. The depth of this unassuming bottling is always an adventure to mine. Some older prospectors hear tell of herbal notes… silver sage? rosemary?
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Always offering generous accessibility, pair Jamsheed with darker fowl, grilled meats or salmon, even caramelized veggies.
Maysara Sparkling Pinot Noir Rose is made from 100 percent Rose.
A stunning sparkling rosé made with 100% Pinot Noir grapes, that is balanced with high tension acidity and minerality. The fine bubbles keep the aromatics tight with a clean finish of dried cranberries, pomegranate, and wild strawberries.
Pair with soft cheeses, fried chicken, oysters, Mediterranean salads.
Product Description
Maysara Arsheen Pinot Gris is made from 100 percent Pinot Gris.
No oak
Arsheen was an Archeamenian Princess during the 500 B.C. Era. She taught Astronomy and was granted the role of winemaker in the palace due to her impeccable palate and knowledge.
A bright expression of fruit right up front, allowing you to mingle and recline in a shaded garden on a sunny day. The wine floats atop a delicate hint of salinity that will reward pairings of shellfish and citrus based preparations. Arsheen has a smart, refreshing character that will bestow clarity and a ready-set-go!
At Maysara Winery & Momtazi Vineyard, we are committed to cap-turing the complete expression of our land and conveying it to you through superior quality in every bottle. We practice only low-impact, holistic farming methods in our Demeter Certified Biodynamic Vineyard. We are confident these practices are the best way to capture the true essence of the soil in our fruit and ensure health of our vines and the unique accent of our terroir for generations. This philosophy is carried into the cellar, where Demeter Certified Biodynamic wine-making practices produce wines with intensity, sophistication and elegance while maintaining a purity of both fruit and earth.
Starting gunshot to any coursed meal, or even as a cocktail… try as a Bianco, with campari, lemon, ice and a splash of soda…
Winery: Maysara Winery
Maysara winery is nestled in the foothills of the McMinnville AVA, in Oregon's Willamette Valley. The Momtazi family is dedicated to biodynamic farming practices. What makes Maysara unique is that there is over 600 feet elevation gain in the vineyards. From the property's lowest point at 120 feet to around 600 feet, the soil is clay and loam based (similar to most of the valley). From 600-780 feet, there is Jory soil (a red earth loaded with iron and mineral deposits). Quite a bit of the McMinnville AVA has this top soil. What makes this part of Maysara's vineyard special is that there's 10 feet of this earth before the base of loam and calcareous sub-soil.
Maysara Wines reflect this commitment to terroir, showing a purity of fruit and earth, that are true to the soils from which they come.
Date Founded: 1997
Owner: Moe and Flora Momtazi
Winery Philosophy: Healthy soil and healthy vines will produce superior grapes without the need for extra minerals, chemicals or man-made poisons. The consistent high quality wines made from Momtazi Vineyards’ grapes lead them to believe that their dedication to both their terroir and Biodynamic farming practices are well worth the effort.
On April 1st, 1997, Moe and Flora Momtazi bought 496 (of the now 532) acres of abandoned wheat farm just south of their home in McMinnville, Oregon. Though wild and untouched, Moe’s vision for the Momtazi Estate was born looking out across the thriving hills of land that had been free of chemicals for seven years.
Though using chemicals would have been faster and more economical while building infrastructure and reclaiming the land, not a single one has or will be used throughout the estate. Instead, the ground was turned over multiple times during the summer of 1997 in order to eliminate unwanted plants and weeds while returning the soil to a usable state.
They began planting in March of 1998, with 13 acres of self-rooted pommard pinot noir vines. After months of researching the relationships between specific pinot noir clones, rootstocks and the different soil types found across the estate, over 120,000 plants were grafted in the greenhouses and planted in the vineyard by the end of the summer in 1999.
They believe that 90% of winemaking takes place in the vineyard. Because of this, they have held themselves to a strict form of land use acting as stewards of the land in order to nurture and reap the rewards naturally. Their alternative approach to chemical use is growing a variety of medicinal and dynamic flowers and herbs that they make into compost teas. By steeping into teas, they’re able to harness the beneficial properties of each flower and herb and embody a “from nature to nature” philosophy. As such, their multiple compost piles and Biodynamic preparations are extremely important for their vineyards because the resulting humus is worked into their vineyard in order to achieve long-term soil and vine health.
Their unique niche in the foothills of Oregon’s Coast Range separates them from valley weather influences providing warmer days and cooler nights with less precipitation during the harvest season. The property has highly diversified soil types consisting primarily of Nekia and Yamhill series, laced with veins of Peavine and Jory. By training their vines to produce between 1.75-2.25 tons per acre, they believe they are getting the best fruit possible from their unique terroir.
BIODYNAMICS
Biodynamics is an ultra-organic way of farming stemming from the two words; biological and dynamic. The biological aspect is practiced throughout organic farming and includes; composting, cover cropping, green manuring, cultivation, companion planting and integration of animals throughout the farm. The dynamic effects are extremely important, maybe even more-so than the biological. They include planning and planting by a calendar (i.e. near and far stars), Biodynamic composting, peppering and radionics, along with homeopathy. Therefore, both the biological & the dynamic effects are practiced and implemented.
In Biodynamics the farm is considered a living organism — having its own individuality and soul. As such the farm is believed to be sick if it imports any fertilizer from the outside; therefore being self sufficient is an important part of Biodynamic farming. Soil is considered to be the foundation of agriculture, therefore enriching the soil is an important task. A farmer is comparable to the conductor of an orchestra — bringing all the individual forces and energies into harmony by playing the right notes at the right time.
We distribute our own compost, inoculated with the Biodynamic preparations and distribute it underneath the vines as needed. We have also eliminated the use of minerals which need to be mined from the earth. Instead, we grow a variety of herbs and flowers that have been used medicinally for thousands of years (i.e. Chamomile, Dandelion, Yarrow, Valerian, Horsetail, Stinging Nettle, etc.). We make teas with them to be sprayed either on the foliage (on leaf days) or injected through the irrigation line to the root system (on root days). We apply these teas in homeopathic amounts in order to maintain the vitality and healthy immune system of the plants. Plants do not need to be shocked with penicillin like treatments if they are “brought up” with healthy immunities to pests and diseases.
In the winery, we allow the native yeast found on the grape skins to naturally initiate primary fermentation. No commercial yeast or enzyme use is allowed and we do not adjust acidity or add sugar. The secondary or malolactic fermentation also occurs on its own without any additives.
MCMINNVILLE AVA
The McMinnville American Viticultural Area is a sub-appellation of the Willamette Valley, nestled in the Coast Range foothills of Yamhill County that was created in 2005 after a successful petition that began in 2002. The soils found in the McMinnville AVA are primarily made up of both sedimentary and volcanic soils such as loams and silts with an underlying base of basalt. Beneath an average of 20-40 inches of clay and soil, lies hard stone mixed with basalt pebbles and compressed sediment that gives off minerality. It’s this unique soil diversity and the location at the mouth of the Van Duzer corridor that gives the McMinnville Pinot Noirs their dark fruit flavors and spicy earth tones, while allowing whites like Pinot Gris, Blanc and Riesling to attain a bright fruit-forwardness and vibrant acidity.
Customers who bought this product also purchased
Zombie Zin Zinfandel is made from 95% Zinfandel and 5% Syrah
Be careful if you go out at night. The Zombie Zin is designed to be consumed in hiding with the only friends you have left... post apocalypse.
The Zombie Zin is sporting a new label design with a torn look, that suggests a window into another world. The colors are more vibrant earth-tones and the capsule is a deep red.
The Zombie Zinfandel is very dark in color, almost a black-purple. The aromas are of ripe, dense black fruits and a hint of dried herbs. The flavors are complex and rich, sporting succulent blackberries, powdered cinnamon, cola and cherry jam. Just a hint of black pepper in the long finish.
The grapes for the Zombie are sourced throughout California, mostly from the dry, hot sandy soils of the Delta region and the Central Valley. The final blend benefitted from some inky Syrah grapes that came from the Central Coast. The wine was fermented in Stainless Steel and aged for about a half a year in American oak.
Pairs well with bloody BBQ meats, sinister soups with eye of newt, bubbly caldron of fleshy stew.
Siegel San Elias Carmenere is made from 100 percent Carmenere.
The nose shows beautiful red and dark fruit aromas, earthy notes and violets with balanced acidity. Supple and round in the mouth, juicy tannins, good concentration.
The wine pairs well with full flavored cheeses and lamb.
SALE!
Siegel Pinot Noir Reserve is made with 100% Pinot Noir
Viña Siegel is a family operated winery with a well-established tradition and long history. For generations we have been dedicated to the art of crafting wines with strong identities.
Our Special Reserve wines represent the union of tradition and innovation in two generations. The grapes are sourced through careful selection of our best vineyards. Their ripe and round tannins clearly express the terroir of Colchagua. Siegel Special Reserve Pinot Noir is Casablanca Valley.
This Pinot Noir is characterized by its deep cherry red color with notes of ruby red and aromas of roses and fresh fruit such as strawberry and cherry.
12 months in French oak barrels.
Pioneiro White Wine Vinho Regional Peninsula de Setubal is made from 70% Fernao Pires and 30% Moscatel Graudo
Aged on the fine lees for 5 months in stainless steel tanks
The story of this wines begun more than a century ago, with the pioneering dream of Venâncio da Costa Lima: to bring good wines to every corner of Portugal. Pioneiro wine brand was created to pay homage to his vision.
What's Unique? Pioneiro (meaning “pioneer” in Portuguese) wine vintage style label pay homage to the founder’s dream, dating back to 1914. But in a relaxed, casual way, typical of this wine producer mood.
Yellow citrine. Intense floral aroma with notes of tropical fruit, balanced and fresh flavor. A modern profile and young wine.
Made from 15 year old vines, planted on sandy soils.
Upon arrival at the winery, the grapes are destemmed and pressed gently with a pneumatic press. Then, the juice is transfered in a temperature-controlled stainless steel tank in order to start the alcoholic fermentation.
The wine didn't go through malolactic fermentation.
Pairs with fish or white meat dishes, shellfish and salads
Thorn Clarke Mount Crawford Chardonnay is made from 100 percent Chardonnay.
This Chardonnay is a fine example of Mount Crawford climate, soil and aspect combining to display great varietal characters. The light green color has a vibrancy that is characteristic of the wine. Peach and tropical fruit flavors are complemented by a creamy texture from lees contact and a small amount of exposure to French oak. This also gives the wine a rich, long but clean finish with delicious white peach, pear and citrus notes.
The winemaker recommends trying this wine with chicken teppanyaki.
Babylons Peak Viognier-Roussanne is made from 60/40 blend of Viognier and Roussanne
Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.
Complex flavors of flowers, peach, dried pear and apricot with a long, smooth finish on the palate.
- back
Mordoree Chateauneuf-du-Pape La Reine des Bois is made from 80% Grenache, 10% Mourvèdre, 5% Syrah, 2.5% Vaccarese, 2.5% Counoise.
Aged in 50% oak barrels.
Deep ruby red color, red fruits aromas leading to leather, black truffles and coffee notes. Fat and concentrated on the palate, with liquorice and dark fruit flavors.
Pairs well with game and red meats, cheeses.
60 year-old vines
Review:
"The flagship is the 2018 Châteauneuf Du Pape La Reine Des Bois and it’s 80% Grenache, 10% Mourvèdre, 5% Syrah, and the rest a mix of permitted varieties. Aged 20% in old barrels (this was raised in new barrels in the past) and the rest in stainless steel, it’s more backward and closed compared to the Voyageuse release and has ample blackcurrants, smoked earth, graphite, and peppery garrigue aromas and flavors. Medium to full-bodied, balanced, and textured on the palate, it has solid underlying structure yet still plays in the balanced, charming, elegant style of the vintage. It’s beautifully done and certainly up with the top wines. It should drink nicely for 10-15 years."
- Jeb Dunnuck (October 2020), 95 pts
"Warm and inviting, with a richly layered core of steeped plum, blackberry and cherry fruit. Hints of alder and mesquite check in, along with twinges of chestnut and brick dust. Offers a nice mix of modern and old school. Grenache, Mourvèdre and Syrah. Best from 2023 through 2036. —James MOLESWORTH"
- Wine Spectator (Insider, February 17th 2021), 94 pts
The Royal Chenin Blanc Old Vines Steen is 100 percent Chenin Blanc.
As the unofficial drink of the Riebeek Valley, Chenin Blanc is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike. Packed with upfront melon fruit, the nose charms with an abundance of guava and gooseberries as well as the signature hint of honey. The palate follows through with fruit flavors balanced by a crisp acid to ensure a fresh and fruity style of wine.
Enjoy well-chilled as a lovely crisp glass on its own but ideal for al fresco dining and with light summer fare. Beautiful with salads, anti pasti and seafood.
©2023 Timeless Wines. All rights reserved
