Maysara Pinot noir Jamsheed 08

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.

"This wine is a breath of fresh air among the stratospheric prices of most Oregon Pinots. Light bodied and elegant, the wine is defined by red cherries, new leather and just a hint of game..." - Randy Buckner

"a clear, garnet red in the glass, delivering dusty bright notes of strawberry fruit giving way to herbs, earth, and curry spice. This Demeter Certified Biodynamic® wine offers a clean, silky mouth feel, with vibrant cherry fruit, bright acidity and an earthy finish." - Beyond the Bottle

Previous Vintage Tasting Notes

2006 Vintage Tasting Notes

Randy Caparoso, in the Denver Wine Examiner, says: "... McMinnville’s 2006 Maysara Jamsheed Pinot Noir (about $27) stands out as a slightly “different” style of Willamette Valley Pinot Noir: more aggressive, slightly steelier in acid, and more structured in terms of tannin and glycerol than the pretty, fruit driven Dundee Hills wines of old. Yet this is still a cold climate Oregonian, and so the Maysara shares the plump, juicy, wild berry traits of the finest Willamette Valley Pinot Noirs. The meager soils, however, also yield a more pronounced anise and clove-like spiciness in the nose; in the ’06, becoming more pepperminty and green leafy/herbal on the palate, intertwined with muscular tannins and almost sweet, marionberry jam-like flavors."

2004 Vintage tasting Notes

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!

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)