Maysara Pinot Noir Reserve 03: Reasonably priced, well balanced and structured wine. An intense dark garnet color, the wine has a smoky, cherry compote nose, and black fruit, black berry, and pleassant wild herb notes on the palate. Yumm.
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 Enthusiast Magazine, Editors Choice
"This lovely debut should be a signal to other new Oregon producers that affordable, very well-made Pinot Noir is here. This has a balanced blend of herb and fruit flavors; and offers the layered, textured pleasures of real Burgundy. December 2003
Wine & Spirits
"...scents of anise and black cherry, with flavors of black cherry and white pepper. Weighty while remaining dense and composed in the mouth. A little time in the bottle might give the wine more elegance; cellar, or pair with squab." June 2003
Northwest Palate, Highly Recommended
"Perfumed aromas of black cherry, light toast, and faint cinnamon. Spicy black cherry flavor balances clean toast and ripe tannins. Minty finish; pair with grilled lamb chops." May/June 2003
Tasting Notes:
Intense dark garnet color with a smoky, cherry compote nose. The rich texture and firm structure from the ripe, heavier grain tannins balance nicely with the acidity and tart cherry flavor. Enjoy now or cellar to 2005.
Grape Source:
15% Momtazi Vineyard, 3 year old vines. 60% Ankeny Vineyard, 18 year old vines. 25% Hyland Vineyard, 18 year old vines. All fruit from sustainably farmed vineyards of Pommard and Dijon clones cropped between 1.5 and 2.5 tons per acre on a variety of soil types.
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.
