Refreshingly vibrant and fruit-forward, this Pinot packs dark cherry and cassis flavors with touches of rose petal
and spice. Supported by fine-grained tannin and lively acidity, it finishes with touches of mineral and earth.
Matt Kramer (Wine Spectator columnist and contributing writer) said in his Oregonian column in February 2006:
"Biodynamic wines aren't necessarily exceptional or even good. Maysara's own production is a mixed bag. But it's still early days for the winery, and when you taste a pinot noir as persuasively good as this brand-new 2004 "Jamsheed," you know that the quality curve is arcing upward."
"Impressively rich and dense, this is pinot noir with exceptional finesse, with a deft amount of oak allied to unusually pure and beautifully delineated flavors of black raspberry, black cherry and strawberry."
"This is a standout pinot noir from a newer Oregon winery that merits close attention. While not cheap at $24.95 a bottle, it's worth the money."
Decanter Magazine- Three stars!
Detailed Info, Previous Vintage Notes, Reviews:
From the winery:
TASTING NOTES
According to ancient Persian legend, King Jamsheed was able to see his entire realm by looking into his full wine
goblet. We thought this would be a fitting name for a wine that blends grapes from every block of our vineyard.
Sourced from Dijon and Pommard vines planted on a variety of soil types and at different elevations, Jamsheed is a
glimpe at our "realm."
WINEGROWER'S COMMENTS
Due to an unusual year, the Jamsheed Pinot noir harvest ranged from September 17 - October 5, 2004. 100% of this
fruit was de-stemmed and cold soaked prior to 92-degree Fahrenheit, fast, primary fermentations. This was
followed by extended maceration before the skins were pressed and the wine was put into barrel. After
introduction to 5% new French oak, the wine underwent complete malolactic fermentation, was racked off its lees
once in 10 months and then bottled. Enjoy!
FRUIT SOURCE
100% of the fruit is from our Biodynamically farmed Momtazi vineyard. All Pinot noir, Jamsheed is made from the
Dijon clones 113, 114 and 115 as well as Pommard. Grapes were sourced from each block of our vineyard, which
ranges from 275 to 782 feet in elevation. Most of the Dijon-clone vines date from our initial planting in 1999, an
average vine age of five years. The Pommard vines predate this by one year. The vines are planted primarily on
marine sedidment and basalt-based soils. We recommend decanting this vintage for a while. Enjoy!
VINEYARD AND WINEMAKING PRINCIPLES
Maysara Winery and estate Momtazi Vineyard are committed to capturing the complete expression of our land and
conveying it to you through superior quality in every bottle. We practice low-impact organic and Biodynamic
farming methods in our vineyard. By pursuing Biodynamics, we seek to not only better the earth, but acheive
fuller and more natural flavors in our grapes. We are confident these principles are the best way to capture the true
essence of the soil in our fruit and ensure the health of our vines for generations. This philosophy is carried into
the cellar, where gentle winemaking practices produce wines with intensity, sophistication and elegance.
WINEMAKERS: Chris Williams (primary fermentation)
Todd Hamina (blending)
