" We don't sell the wine without touching the vine "
Maysara Jamsheed Pinot Noir 2012
No longer available.
| Country: | United States |
| Regions: | Oregon Oregon (Willamette) |
| Winery: | Maysara Winery |
| Grape Type: | Pinot Noir |
| Organic: | Yes |
| Vintage: | 2012 |
| Bottle Size: | 750 ml |
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Product Description
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.
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.
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Domaine Jean Grivot Nuits-Saint-Georges Premier Cru Aux Boudots is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
Nuits-Saint-Georges Aux Boudots 1er cru lies in the “Zone Vosnoise” or northern end of Nuits-Saint-Georges just below Les Damodes. It borders Vosne-Romanée Aux Malconsorts 1er just to its north. Its position slightly lower on the slope with deep soil full of pebbles results in a richer and fuller wine.
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 30-60% for the premier crus.
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in 30-60% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Reviews:
‘The 2020 Nuits Saint-Georges Aux Boudots Ter Cru has the best aromatics among Grivat Nuits Saint-Georges with very well defined red berry fruit, briary and lignt sous-bois aromas. The palate is medium-badied with fine-grain tannins, slightly savory on the entry, fresh and saline on the finish. This has real verve and class, though it will benefit from time in bottle
-Vinous 93-95 Points
A wine with the substance and structure to support the generous lashings of new oak used for maturation, and the overall effect is elegant and classic in style. Aux Boudots, where Grivot has 0.85ha, is at the northern edge of Nuits, just over the border from Vosne-Romanée Malconsorts. They began to pick on the 3rd of September – Etienne specified that they are very particular that the tannins are ripe and do what they can to prolong the vegetative cycle. Still, the grapes were picked with an entirely correct pH of around 3.4.
-Decanter 94 Points
Patricia Raquin Nuits St. Georges les Vaucrains is made from 100 percent Pinot Noir.
"Vaucrains" comes from old French word meaning place with very little fertility (which is very good terroir for grape production)
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards
Tasting Notes: Powerfull aromas with lots red wild fruits, full bodied wine with great aging potential.
VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.
AGEING: Aged in new French oak barrels for 16 months.
Roast lamb - Rib steaks - duck
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