Maysara Pinot Noir Cuvee 02/03: Recommended by Avalon- lovely, complex, rich, great aging potential.
Wine Enthusiast Magazine, Cellar Selection
"Bigger, darker, bolder and more alcoholic than the winery's reserve, this is another fine effort. Depending upon your preference (power vs. elegance) you may or may not prefer it over the more restrained reserve. Full, fleshy, youthful and structured to age."
Not currently available to order.
May be out of stock or sold out. Inquire at 541-752-7418 or store@avalonwine.com
Detailed Info, Previous Vintage Notes, Reviews:
Wine & Spirits, 91 points
"Lipstick red in color, this wine manages to be immensely packed without being excessively sweet or fruity; its dry angularity reminds one of young Burgundy. But it's all Oregon in its ferrous red cherry flavors, the dry earthiness in the aroma, crisp and sharp as a fall day. Impressive now, the flavors will meld with time; lay down, then open up for pancetta-wrapped quail." June 2003
Northwest Palate, Highly Recommended
"Aromas of black cherry, caramel toast, and faint stem. Concentrated black cherry fruit and menthol flavors balance youthful tannins and barrel toast in the juicy finish. Match with roast beef tenderloin." May/June 2003
Wine Press Northwest, Recommended
"This enjoyable Pinot Noir from a young winery offers aromas of moist earth, raspberries and spicy oak with flavors of ripe black cherries and hints of creamy vanilla. Sweet, silky tannins give it youthful approachability." Summer 2003Tasting Notes:
Solid brick red color with a black fruit and cocoa nose. Explosive mid-palate, vibrant acidity and soft middle grain tannins. Very long and persistent finish of black cherry and bittersweet chocolate. Expected to improve for at least 10 years.
Grape Source:
100% Momtazi Vineyards. 4 year old Pommard clone vines. All fruit sustainably farmed, cropped to 1.5 tons per acre on Yamhill Series and Peavine soils.Winemaking Notes:
Grapes were de-stemmed and cold soaked prior to 92?F fast primary fermentations in stainless steel vats. This was followed with extended maceration before pressing off the skins and putting the wine to barrel. Once in oak, the wine underwent malolactic fermentation and was racked off its lees 3 times before bottling.
