A tantalizing perfume of lemon meringue, honey dew, and lavender entrance the nose before the first sip whisks your palate away with flavors of apple, honeysuckle and a hint of marzipan on a crisp, clean finish.
Critical AcclaimAll Vintages
Husband and wife, Moe and Flora Momtazi, are Maysara winery and vineyard’s co-founders. Moe was born in Iran’s capital, Tehran, and was raised by a family of farmers and educators. Moe’s grandfather was a farmer and tended to his land without the use of herbicides or pesticides. Everything he took from the land he returned, demonstrating to his grandson the value of reciprocity when working with the earth.
Moe and Flora immigrated to the U.S. in the early 1980s and in 1997 purchased what is now the 532 acre Momtazi Vineyard estate. Today, Maysara Winery is truly a family affair. Moe and Flora's three daughters, Tahmiene, Naseem, and Hanna have all played an instrumental role in building the winery as winemaker, head of sales & distribution, and event manager respectively. The Momtazis have employed most of their workers for over 30 years, highlighting the bond of their relationships.
At Maysara Winery and Momtazi Vineyard, they are committed to capturing the true expression of their land and conveying it to you through the premium quality found in every bottle. They practice low-impact, holistic farming methods in their Demeter certified Biodynamic vineyard and carry this philosophy into the cellar, where their Biodynamic winemaking practices produce wines with intensity and elegance while maintaining natural harmony between fruit and earth. The Momtazis practice old world winemaking by holding vintages until the wine is fully evolved, rather than releasing chronologically. Each vintage is unique and should mature on its own timeline.
Stretching southwest from the city of McMinnville, the AVA with the same name covers about 40,000 acres across 20 miles until it meets the Van Duzer Corridor. This corridor is the only break in the Coast Range whose gap allows the cool Pacific Ocean air to flow eastward into the Willamette Valley.
The Pacific's moderating winds hit McMinnville’s south and southeast facing slopes where cool-climate varieties—namely Pinot noir and Pinot blanc thrive on ridges at between 200 to 1,000 feet in elevation.
Soils here are primarily uplifted marine sedimentary loam and silt, with alluvial formations; McMinnville receives less rainfall than its neighbors to the east because it is situated in the rain shadow of the Coast Range.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot Noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot Grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot Gris wine. California produces both styles with success.
Where Does Pinot Gris / Pinot Grigio Come From?
Pinot Gris is originally from France, and it is technically not a variety but a clone of Pinot Noir. In Italy it’s called Pinot Grigio (Italian for gray), and it is widely planted in northern and NE Italy. Pinot Gris is also grown around the globe, most notably in Oregon, California, and New Zealand. No matter where it’s made or what it’s called, Pinot Gris/Pinot Grigio produces many exciting styles.
Tasting Notes for Pinot Grigio
Pinot Grigio is a dry, white wine naturally low in acidity. Pinot Grigio wines showcase signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are refreshing, expressive, aromatic (think rose and honey), smooth, full-bodied and richly textured and sometimes relatively higher in alcohol compared to their Italian counterpart. As Pinot Grigio in Italy, the style is often light and charming. The focus here is usually to produce a crisp, refreshing, lighter style of wine. While there are regional differences of Pinot Grigio, the typical profile includes lemon, lime and subtle minerality.
Pinot Grigio Food Pairings
The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Given the pinkish color of its berries and aromatic potential if cared for to fully ripen, the Pinot Grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.