Wine from Oregon (Willamette)

Barrel fermented in mixed age French oak producing a medium clear lemon color. This wine has a luminescent, straw color with a subtle sheen. Meyer lemon, white nectarine, baking spice, and salt water taffy on the nose. The palette offers up warm oak spice, sandalwood, and stone fruit.

With a lemon-butter-cream texture, this wine is lush yet still very bright and fresh. Lively acidity, with a custard type of roundness/richness, and the warm oak spice follows through on the pallet. Delicious balance between richness and freshness.

As with all our whites, this wine will reward you for cellaring.

Reviews:

Bright straw. Fresh citrus and orchard fruits, smoky minerals and ginger on the incisive nose. Silky and focused on the palate, offering nervy Meyer lemon and green apple flavors that give way to deeper melon and peach with air. Finishes silky and long, displaying an echo of bitter citrus pith and lingering spiciness. - Vinous 90 Points

Bright, taut and focused, with spicy pear and Meyer lemon flavors that dance into a long and lively finish. Drink now through 2020. 680 cases made. - Wine Spectator 90 Points

Lucy and Tom have been tending the same vines for over thirty years with care and diligence. The evidence of their work and care is clear – not only in the appearance of the vineyard but the quality of fruit they produce and subsequently the wines.

tasting notes— This wine offers a full rich nose, cinnamon, cedar and musk. Great density on the palate, rich but with a focused palate as the acid holds it all in the middle so perfectly.  Flavors are explosive, fresh, and everything perfectly in place.  The structure here is based more on its acidity than tannins, though the tannins are there they and just melt on your tongue.  This wine has great length to accompany its generosity.

scores—
95 points — purely domestic wine report

Vivid red. A highly perfumed, complex bouquet evokes ripe red berries, blood orange, star anise and vanilla, and smoky mineral and candied rose nuances build as the wine opens up. Silky, focused and gently sweet, offering concentrated raspberry, cola, floral pastille and spicecake flavors, underscored by a vein of juicy acidity that gives the wine a surprisingly delicate touch. Shows excellent clarity and youthful tension on the strikingly long finish, which is shaped by fine-grained, even tannins.
94 points — Josh Raynolds — Vinous

Refined and fresh, with pretty cherry and violet aromas and sleekly complex raspberry, stony mineral and tea flavors that glide toward polished tannins. Drink now through 2023. 369 cases made.
93 points — Wine Spectator

9.0 to 9.5 — Vinography
93 points — International Wine Report

The use of whole cluster fermentation is the back bone of this wine. Lots of leather and oak spice on the nose. Black cherry, dried cranberry, and pomegranate, as well as cardamom and anise. Palm sugar, hay, clove and sandalwood on the palate. Very fresh and bright, approachable wine.

Reviews:

#74 Wine Spectator Top 100 of 2018

A luminous wine in a generous vintage, this draws from all eight vineyards Brian Marcy uses in his production. It shows a woodsy, tea-like spice, but in the end, it’s the fruit that may seduce you—it’s like biting into a fresh wild strawberry, experiencing the burst of fruit, that lift and tingle of acid, the clarity and balance between the two. This is a wine of energy, finesse and delicious length. -  Wine & Spirits 94 Points

Effortlessly elegant and complex, with vibrant rose petal, savory smoke and raspberry accents that glide along a silky texture toward the long finish. Drink now through 2024. - Wine Spectator 93 Points

Some strongly sappy aromas with wild herbs and red fruit, intermingled in upbeat, youthful and floral style. The same feel on the palate, which offers fresh, red-cherry flavors and a wealth of complexity and a juicy, fresh resolve. Try from 2020. - James Suckling 93 Points

Though this multi-vineyard is blend priced below the winery's vineyard designates, it was given the same exacting care. A substantial wine, it's lush with blackberry, black cherry, lemon peel and orange blossom scents and flavors. Barrel aging has added clove and other spice notes. A stylish effort that outperforms its price. -Wine Enthusiast 92 Points

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Review:

Vivid red. Displays fresh red/dark berry and pungent floral aromas, along with suggestions of cola, mocha and five-spice powder. Appealingly sweet and energetic on the palate, offering intense black raspberry, cherry-cola, spicecake and rose pastille flavors that tighten up slowly on the back half. Fine-grained tannins frame the well-defined finish, which lingers with impressive, red fruit liqueur-driven persistence. (all de-stemmed fruit and 25% new French oak). - Josh Raynolds" - Antonio Galloni's Vinous (June 2019), 93 pts

Fullerton Bennett Vineyard Pinot Noir  (magnum) is made from 100% Pinot Noir - 8 years old

18 months in 5% new French Oak and 95% neutral French Oak

Bennett Vineyard is grown in sedimentary Bellpine soil. A new and exciting site in 2015, this hidden jewel of a vineyard produced a graceful Pinot Noir and it is bottled exclusively in 1.5L and 3L magnums. The quality and value of this wine combine with the large format bottles to create an ideal wine for the upcoming fall and winter holiday seasons. Whether shared at your table or gifted to family or friends, this unique bottling is sure to please.

Aromas of cherry and raspberry fold into layers of rhubarb, clove, and pipe tobacco. The lengthy, mineral-driven palate showcases the captivating elegance of Pinot Noir.

Upon arrival, the grapes were immediately de-stemmed into open-top fermenters. Following a seven-day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack- and-returns at the beginning and middle of fermentation. Following two days of seling, the wine was racked to barrel and aged for 18 months in 5% new French oak and 6 months in tank prior to being bottled.

Fullerton Lichtenwalter Pinot Noir  is made from 100% Pinot Noir - 10 years old

12 months in 100% neutral French Oak

On the western slope of the south-facing Ribbon Ridge sits the lovely Lichtenwalter Vineyard. Here Willakenzie soils, derived from ancient sedimentary seabed, coax black fruits and concentrated spices out of the wines. 

Aromas of blackcurrant, blueberry, blackberry, and black cherry with concentrated spices followed by hints of sandalwood, smoke and oolong tea. Depth in the mid-palate pairs with balanced acidity, and so, yet structured tannins. The Willamee Valley’s smallest AVA speaks clearly and compellingly through this wine.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. Aer fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then boled aer filtration.

Review:

"Deep, brilliant red. Smoke-accented cherry, blackberry and violet scents show very good clarity and pick up a hint of spiciness with air. Chewy and focused on the palate, offering appealingly sweet dark berry and spicecake flavors that are braced by a spine of juicy acidity. Dusty tannins build steadily on an impressively long, penetrating finish that strongly echoes the cherry and floral notes. (all de-stemmed fruit and all neutral French oak, made entirely from the 777 Dijon clone°. - Josh Raynolds"

- Antonio Galloni's Vinous (June 2019), 92 pts

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old

This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils. 

Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.

The 2013 Maison Roy et fils Incline expresses bright red fruits including strwberry and pomegranate. it also shows aromas of dried Italian herbs and baking spices. The palate echoes the aromatics with red fruits uplifted by taught acidity giving the wine good freshness and tension that will allow it to age nicely for 5-8+ years. Gentle decanting is beneficial if drinking between 2014 through 2017 as this encourages further aromatic intensity in the wines early years.

Review:

"Open-textured and finely wrought, this expressive red offers generous plum and currant fruit, shaded with hints of wet earth and spice as the finish lingers against fine tannins. Drink now through 2021. 850 cases made.- HS"
- Wine Spectator (February 2016), 92 pts

The Maison Roy et fils Incline expresses bright red fruits including strwberry and pomegranate. it also shows aromas of dried Italian herbs and baking spices. The palate echoes the aromatics with red fruits uplifted by taught acidity giving the wine good freshness and tension that will allow it to age nicely for 5-8+ years. Gentle decanting is beneficial if drinking between 2014 through 2017 as this encourages further aromatic intensity in the wines early years.

Review:

The Maison Roy et fils Incline expresses bright red fruits including strwberry and pomegranate. it also shows aromas of dried Italian herbs and baking spices. The palate echoes the aromatics with red fruits uplifted by taught acidity giving the wine good freshness and tension that will allow it to age nicely for 5-8+ years. Gentle decanting is beneficial if drinking between 2014 through 2017 as this encourages further aromatic intensity in the wines early years.

Review:

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…

Review:

"Vibrant and precise, with pear and nectarine aromas and expressive kiwi and nectarine flavors that dance toward a creamy yet crisp finish. Drink now. 1,314 cases made. –TF"

- Wine Spectator (December 2017), 90 pts

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…

Maysara Asha Pinot Noir is made from 100 percent Pinot Noir

22 months in 40% new French oak barrel

Asha is an ancient Persian Word describing one who has a clean conscience for good thoughts, words, and deeds with a pure demeanor and performance.
A bejeweled glassful of garnets, Asha snakes onto your palate with amarena cherries, clove and a tantalizing whisp of … what is that? A distant campfire? Elegant and slippery tannins sway to a tune played upon vanilla violins.

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.

Pair with dishes that utilize slow braised meats, something with complex layers of spices and caramelization, as the mid-palate is ensorcelled with lively acidity and don't forget those tannins!

Review:

"Aromas of walnuts, green-tea and strawberry character. Full body, lots of fresh and bright fruit, chewy yet velvety tannins and a flavorful finish. Lovely now but even better with a year or two's ageing to soften."

- James Suckling (November 2016), 93 pts

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 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.

Review:

"Sleek, elegant and complex, with violet and cherry aromas that lead to spry raspberry, black tea and spice flavors. Drink now through 2020. 5,000 cases made. –TF"

- Wine Spectator (February 2018), 90 pts

The contrast between our 10 Acre and West Block Pinot noirs exemplifies how slight geographical differences can have significant influence on the flavor profile of a wine. Planted in 1997, The 10 Acre block of Pinot noir is the oldest planting on the Patton Valley Estate Vineyard. Located on the east-facing slope of our vineyard, this area gets full sun in the cool morning hours, leading to a slower, more gradual ripening process and a wine that is typically elegant and lighter in body with prevailing red fruit character.

The 2011 10 Acre Pinot noir shows abundant aromatics, immediately woodsy but overwhelmingly fresh with lavender and red plum, sweet caramel and malt. The palate is lush and broad with sweet cherry, cigar box, and the faintest hint of peat smoke. Soft and very subtle tannins give this wine a solid backbone. A great acid profile makes this wine likely to offer boundless enjoyment when consumed in the short term, or if given some time to rest, the distinct potential of becoming something much more profound. Drink now or cellar 5-8 years.

SALE!

Patton Valley Lorna Marie Pinot Noir is 100 percent Pinot Noir.

Each year since 2002 we have crafted a reserve wine intended to exemplify the best the vintage has to offer.  Selected from a handful of barrels that are deemed to be the very finest in the cellar, we designate the wine “Lorna-Marie” in honor of the mothers of Monte and Sherie Pitt –two of the owners of Patton Valley Vineyard.

Our 2011 Lorna-Marie Pinot Noir appears to laugh at the cool, wet growing season that gave this wine its start.  Unlike many of its 2011 counterparts, this barrel selection has the structure and fruit of a much warmer vintage.  Leading with boysenberry, cigar-box, smoke, rose petals, and plum, the nose is as rich and concentrated as you would expect from this classic blend.  The dark aromatics in the nose are overtaken by mouthwatering, bright flavors of Bing cherry and zesty lemon.  The back of the palate is textured by bright acidity and soft tannins that push out the long and lingering finish.  Drink now or cellar for 10-12 years.

This wine keeps the Lorna-Marie tradition going strong. Reminiscent of the multitude of aromas from a fruit stand, the Lorna-Marie abounds with scents of fresh-picked strawberries, Bing cherries, rose petals, and spiced plum, with a touch of salty sea air and black pepper. On the palate, the wine shows great weight with a viscous, velvet-like texture, and layer upon layer of ripe red and black fruit flavors. This wine possesses a striking backbone of acidity, yet marries beautifully with the soft, creamy tannins, lingering with astounding length. Enjoy now or save for 5-12 years.

Review:

"Open-textured, inviting and focused, layering ripe currant, blueberry and spice flavors on a well-mannered frame, coming together harmoniously on the long and expressive finish. Stylish and impressive. Best from 2016 through 2022. 200 cases made.-HS." 94 Points Wine Spectator

The wine is, unsurprisingly, lively and brisk with fresh citrus, red fruit, and the snap of cool watermelon. Almost addictively compelling, a single sip is impossible. The wine pairing here is easy: anything and everything... or nothing but good times.
The crown cap holds in the fizz, and the wax finish helps us keep bottle variation to a minimum (looks cool, too).
This special bottling, done entirely by hand, should be opened and enjoyed cold, in one sitting, and with friends, as its charms are many but, alas, ephemeral.

We made a tiny little 66 cases of this special wine last year as a reckless, insouciant, and scientific experiment and, suffice to say, it was an unexpected hit. This year we’ve quadrupled our production so, you know, we hope you all like this one as much as the last. Our rosé is always a special thing to us, and when conjured up in this old, fun way, it takes on something altogether otherworldly. 
Producing these wild, delicious, and unique wines always has inherent risks, but the payoff is well worth it. After halting primary fermentation, we brought the wine down to a very cool temperature and let it settle off of its primary lees. Adding 13g/l dosage of sugar and yeast to the wine in bottle provides the sparkle and lees-y feel as it gets turned into alcohol and CO2, and not disgorging makes it hazy, creating broader palate weight, pleasing textures, and balance throughout.

Vineyards: 100% Patton Valley Estate Vineyard, Gaston, OR
Harvest dates: August 29th-31st 2016
Dijon Clones: 113, 115, 667 and 777
pH: 3.30