Montinore Borealis White Blend
Mouthwatering and multi-dimensional, this perennial crowd pleaser is a blend if the winery's favorite cool-climate whites: Muller-Thurgau, Gewurztraminer, Riesling and Pinot Gris. Crafted to display the unique qualities of each variety, heady scents of orange blossom, ripe honeydew, guava and kiwi offer a vibrant introduction to this aromatic blend. The palate is sumptuous and round, bursting with stone fruit, Meyer lemon and juicy pear drizzled with caramel. This plushness yields to a clean, bright and uplifting finish.
The Borealis pairs beautifully with grilled scallops, Chinese dumplings, and soft cheeses.
Blend: 38% Muller-Thurgau, 32% Gewurztraminer, 19% Riesling, 11% Pinot Gris
Montinore Estate is the largest producer of certified estate wines made from Biodynamic® grapes in the country. With our 200-acre Demeter CertifiedBiodynamic® and Stellar Certified Organic vineyard located in north Willamette Valley in Oregon, we focus on producing superior Pinot Noirs, cool climate whites, and fascinating Italian varietals. Our namesake, 200-acre vineyard was planted in 1982 at the northern end of the Willamette Valley appellation and along the east-facing slope of the Coastal Range foothills in Oregon. In addition to the estate being Demeter Certified Biodynamic® and Stellar Certified Organic, we use dry farming and sustainable growing practices. Partner and Chief Viticulturist, Rudy Marchesi, side-by-side with Head Winemaker Stephen Webber, work closely to shepherd the grapes through the evolution from fruit to wine. From harvest dates to fermentation vessels and temperatures, from cultivating our own yeasts to selecting the perfect barrels for aging, each decision is thoughtfully made with one end goal in mind: To craft wines that reflect the place where the grapes are grown, offering freshness, liveliness and complexity, while showcasing the best characteristics of each variety.
One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a continental climate moderated by the influence of the Pacific Ocean, it is perfect for cool-climate viticulture and the production of elegant wines.
Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation vineyard sites.
The valley's three prominent soil types (volcanic, sedimentary and silty, loess) make it unique and create significant differences in wine styles among its vineyards and sub-AVAs. The iron-rich, basalt-based, Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton and McMinnville encourage complex root systems as vines struggle to search for water and minerals. In the most southern stretch of the Willamette, the Eola-Amity Hills sub-AVA soils are mixed, shallow and well-drained. The Hills' close proximity to the Van Duzer Corridor (which became its own appellation as of 2019) also creates grapes with great concentration and firm acidity, leading to wines that perfectly express both power and grace.
Though Pinot noir enjoys the limelight here, Pinot gris, Pinot blanc and Chardonnay also thrive in the Willamette. Increasing curiosity has risen recently in the potential of others like Grüner Veltliner, Chenin blanc and Gamay.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied wine would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.