HEAD WINEMAKER, MAYSARA WINERY
I believe that the Willamette Valley is an incredibly special place to make wine. It’sthe reason I came back to Oregon in 2007 to work for my family’s winery afterworking in several vineyards, earning a degree in Fermentation Science, andcompleting an apprenticeship under Kim Crawford in New Zealand. My father, MoeMomtazi, and mother Flora, immigrated to the U.S. in the early 1980s fromNorthern Iran, purchasing an abandoned wheat farm and transforming it withextreme care to create the Momtazi Vineyard and Maysara Winery in 2000.
Both our vineyard and winery are Demeter Certified Biodynamic. We believe thathealthy soil and healthy vines produce superior grapes without the need for extraminerals, chemicals or man-made poisons. We act as stewards of the land, usingholistic methods and operate with a “from nature to nature” philosophy. Eachvintage mother nature gives us tells a unique story and we encapsulate thoseflavors in each glass. Many do not have the luxury or the ability to work alongidetheir family, so it’s been really special to be side-by-side with my sisters andparents all these years and see the success we’ve attained together through ourhard work and dedication to making Maysara the best it can be
MAYSARA WINERY
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Extra ripeness in the vineyard translates to a more generous core ofred-black fruits. Blackberry and fresh cracked pepper entwineperfectly with matured and lengthy tannins on the finish. Drinkingbeautifully now, pair it with darker fowl, grilled meats and salmon.According to ancient Persian legend, King Jamsheed was able toobserve his entire realm by peering into his full wine goblet.
Aromas of blackberry, black pepper, cherry and black currant. On the palate, a vibrant, tangy feel with fresh, crunchy red cherries.
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