One of the best things about summer is getting together with friends for an amazing dinner and trying a new Pinot Noir! Featured for the evening: 2014 Maysara Jamsheed.
Cultivated in the Momtazi Vineyard located in the foothills of Oregon’s Coastal Range, these grapes have been given much TLC that is necessary produce top quality pinot. The temperatures in this particular region separates them from impact from the valley. Here, there are warmer days, cooler nights and lower precipitation during their harvest. Because pinot is a delicate grape to cultivate, this gentler microclimate is best especially in the days leading up to harvest.
Maysara’s philosophy is that “90% of winemaking takes place in the vineyard.” They believe in truly biodynamic cultivation – a ‘nature to nature’ credo. They shun the chemical approach by the use of compost tea, made through the propagation of an assortment of medicinal flowers and herbs that are brewed into a steeped tea. Steeping extracts the most beneficial elements which are then worked back into the vineyard soil. This boosts optimum health for the soil, vines, and then the grapes.
What a Pair
Our wine was paired with an incredible dinner of fragrant lamb tangine, grilled root vegetables, and roasted cauliflower with yogurt mint sauce. The delicate balance of sweet and spice played beautifully with the spritely cherry, luscious blackberry, and light cracked pepper vibe of the wine. Since this was a ’14 vintage, it had just the right amount of aging to truly release its tender nuances. This pairing was outstanding.
I would like to eat this picture.
My thanks again to our friends, Judy and Greg, for a wonderful evening of fun, incredible food, and an amazing wine that is one of my new favorites of the summer.