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Maysara Winery Estate Cuvee Pinot Noir 2009

Pinot Noir from Willamette Valley, Oregon
  • WS94
  • RP91
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Winemaker Notes

#14 Wine Spectator Top 100 of 2012

The Estate Cuvee sets a classic tone with its passionate garnet hue. The bouquet is an experience of floral expression as well as red cherries and fresh raspberries accompanied by an immense layer of spices ranging from nutmeg to white-pepper on the finish. While approachable now, the acidity within this wine will reward one's cellar for years to come.

Critical Acclaim

WS 94
Wine Spectator

Sumptuous and distinctive for its range of cherry, boysenberry, floral and dark chocolate flavors, dancing suavely through the long, expressive finish. The tannins are submerged, and this has miles to go.

RP 91
The Wine Advocate

The 2009 Pinot Noir Estate Cuvee was aged for 12 months in 30% new French oak. It, too, offers up herbal overtones which seem to be a characteristic of this vineyard. Here it is merely a background note accompanied by Asian spices, incense, and assorted black fruits. In the glass it displays unusual richness and concentration for the vintage as well as a fruit-filled, lengthy finish.

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Maysara Winery

Maysara Winery

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Maysara Winery, , Oregon
Maysara Winery
In 1997, Moe and Flora Momtazi purchased 532 acres of abandoned wheat farm just south of their home in McMinnville, Oregon. Though most saw it as wild and uncared for, Moe saw a vital, thriving piece of land that had been free from chemicals for seven years.

Both the vineyard and terroir are important, but vineyard practices are key. We believe that ninety percent of winemaking takes place in the vineyards. As such, we have held ourselves to a strict form of land use. Unlike conventional farming, we do not mine the land, but nurture it and reap the rewards. There is a complete absence of chemical use throughout the property. Instead we grow a variety of plants and herbs that we make into compost teas to harness their beneficial properties. It is essentially a "from nature to nature" philosophy. As such, compost and Biodynamic preparations are extremely important in our vineyards. We have multiple compost piles and as they mature, the resulting humus is worked into our vineyards and potential vineyard sites throughout the farm. It is our goal to achieve long-term earth and vine health.

We believe that healthy soil and healthy vines will produce superior grapes, without the need for commercial chemicals and man-made poisons. Our quality shows in the dedication of our grape buyers year after year, and the award winning wines they produce from the Momtazi fruit. The consistent, high quality wines made from the Momtazi fruit leads us to believe that our dedication to the terroir and our Biodynamic farming technique is well worth the effort.

A large, geographically and climatically diverse island off the toe of Italy...

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A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Nero d'Avola

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Opulent and fruit-driven with robust tannins...

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Opulent and fruit-driven with robust tannins, Nero d’Avola is Sicily’s most widely planted red grape variety. Popular throughout Sicily both on its own and in blends, it features alongside Nerello Mascalese, Nerello Cappuccio, and Nocera in full-bodied Faro, and with Frappato in Cerasuolo di Vittoria to produce a light, lively wine.

In the Glass

Nero d’Avola is a bold, powerful wine with relatively high alcohol, moderate acidity, and an affinity for oak. Its flavors and aromas are of dark fruit (like plum, blackberry, and black cherry), peppery spice and sweet cocoa, occasionally accompanied by an earthy or herbal character. Dried fruit flavors are also common due to the hot weather this variety requires to thrive.

Perfect Pairings

Nero d’Avola’s dark, spicy flavors lend it well to richly flavored grilled meat dishes, but can also be a great compliment to simple pizza or pasta.

Sommelier Secret

If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples are often under $20.

PDX121164_2009 Item# 121164

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