Maysara Sparkling Pinot Noir Rosé
WHY WE LOVE IT
- Maysara Sparkling Rosé is 100% Estate grown Pinot Noir from Momtazi Vineyard.
- The vines were planted from 1998-2004 in volcanic and sedimentary soils.
- The Momtazi Vineyard is in the McMinnville AVA. The Momtazi’s believe in holding vintages until the wine is fully evolved, rather than releasing chronologically. Each vintage is unique and should mature on its own timeline.
- Maysara Winery and the Momtazi Vineyard is committed to capturing the true expression of the land and conveying it through premium quality wine.
- They practice low-impact, holistic farming methods in their Demeter certified Biodynamic® vineyard and carry this philosophy into their cellar, where Biodynamic® winemaking practices produce wines with intensity and elegance while maintaining natural harmony between fruit and earth.
Varietal Composition: 100% Pinot Noir
Elaboration: Native yeast primary fermentation in stainless steel. Charmat method secondary fermentation. Filtered, no fining.
Tasting Notes: A stunning sparkling Rosé made with 100% Pinot Noir grapes that is balanced with high tension acidity and minerality. The fine bubbles keep the aromatics tight with a clean finish of dried cranberries, pomegranate, and wild strawberries.
PRESS
n/a
PRODUCER BACKGROUND
Moe and Flora Momtazi immigrated to the U.S. from Iran in the 1980s and, on April 1, 1997, purchased what is now the 532-acre Momtazi Vineyard and Maysara Winery. It is located in McMinnville, Oregon, in the McMinnville AVA, about 50 miles southwest of Portland. Their three daughters are all heavily involved in running the operation as winemaker, head of sales, and event manager.
Back in Iran, Moe had learned the value of organic farming and respect for the earth from his grandfather. Those principles remain vital to all aspects of the winemaking process at Maysara. They believe 90 percent of winemaking takes place in the vineyard. They use Demeter Certified Biodynamic winemaking methods, which are low-impact, holistic farming techniques and vineyard management practices. They never use chemicals and employ a holistic approach to vineyard management by growing a variety of medicinal and dynamic flowers and herbs that they make into compost teas.