Maysara Asha Pinot Noir Momtazi Vineyard McMinnville 2014 (750ML)

91 JS / 90 WA

This has a reductive edge with quite cryptic aromas of tarry, spicy black fruit. The palate has a taut, powerful feel with a silky edge to the dense, long tannins. Drink or hold. Glass-cap closure.-James Suckling

The 2014 Pinot Noir Asha Momtazi Vineyard is pale to medium ruby in color with a pretty nose of granite, rose petal, tobacco leaf and licorice over a core of sweet red and black cherries and berries. The palate offers good concentration of red and black fruits laced with spice and framed by soft, grainy tannins, with mouthwatering acidity and a long nuanced finish. 540 cases were made.- Erin Brooks, Wine Advocate

540 case production

Biodynamics is an ultra-organic way of farming stemming from the two words; biological and dynamic. The biological aspect is practiced throughout organic farming and includes; composting, cover cropping, green manuring, cultivation, companion planting and integration of animals throughout the farm. The dynamic effects are extremely important, maybe even more-so than the biological. They include planning and planting by a calendar (i.e. near and far stars), Biodynamic composting, peppering and radionics, along with homeopathy. Therefore, both the biological & the dynamic effects are practiced and implemented.

In Biodynamics the farm is considered a living organism — having its own individuality and soul. As such the farm is believed to be sick if it imports any fertilizer from the outside; therefore being self-sufficient is an important part of Biodynamic farming. Soil is considered to be the foundation of agriculture, therefore enriching the soil is an important task. A farmer is comparable to the conductor of an orchestra — bringing all the individual forces and energies into harmony by playing the right notes at the right time.

They distribute our own compost, inoculated with the Biodynamic preparations and distribute it underneath the vines as needed. They have also eliminated the use of minerals which need to be mined from the earth. Instead, they grow a variety of herbs and flowers that have been used medicinally for thousands of years (i.e. Chamomile, Dandelion, Yarrow, Valerian, Horsetail, Stinging Nettle, etc.). They make teas with them to be sprayed either on the foliage (on leaf days) or injected through the irrigation line to the root system (on root days). They apply these teas in homeopathic amounts in order to maintain the vitality and healthy immune system of the plants. Plants do not need to be shocked with penicillin like treatments if they are “brought up” with healthy immunities to pests and diseases.

In the winery, They allow the native yeast found on the grape skins to naturally initiate primary fermentation. No commercial yeast or enzyme use is allowed and they do not adjust acidity or add sugar. The secondary or malolactic fermentation also occurs on its own without any additives.