Maysara Winery Jamsheed Pinot Noir, McMinnville, USA

美莎拉簡希德黑皮諾干紅葡萄酒

點(diǎn)擊次數(shù)：3181

The 2014 Pinot Noir Jamsheed has a better bouquet than the 2013 with more red and black fruit developing in the glass, hints of melted tar and undergrowth emerging with a few swirls of the glass. The palate is medium-bodied with sappy red berry fruit, decent weight in the mouth with a well-defined finish. This is good value Pinot Noir to enjoy over the next 3-5 years.

The 2013 Pinot Noir Jamsheed comes from the entire estate and was matured for 11.5 months in 15% new oak. It has a smudged earthy nose that is missing some fruit intensity and likewise, I find the palate a little hollow on the back palate, which tapers towards the finish. Drink over the next 2-3 years.

The 2012 Pinot Noir Jamsheed comes from 245 acres of the estate, aged in 10% new French oak. It has an intense bouquet with blackberry, bilberry and forest floor notes, black tea developing with time. The palate is medium-bodied with slightly dry tannin: broody and introspective black fruit leading to a tannic finish. Personally, I prefer the finesse shown by the 2011, but I would still afford this a year in bottle.

The 2011 Pinot Noir Jamsheed comes from the entire estate, fermented up to but not above 90 degrees, and matured in 13% new French oak. There was no acidification or chaptalization for this wine, the Valarian tea naturally increasing sugar levels according to proprietor Moe Momtazi. Though the aromatics do not possess great intensity, it is nicely defined and feels natural and fresh. The palate is well balanced with juicy red berry fruit, crisp acidity, harmonious and tender with a vibrant strawberry and kirsch finish. Recommended - especially at this price.

Sourced from all across their estate, and representing their largest bottling, the Momtazis' 2010 Pinot Noir Jamsheed offers a strawberry-rhubarb impression of at once lightly cooked and tart-edged fruit. A reductive note possibly accentuated by the use of screw cap closure (although these wines receive intentionally and often manifestly low-doses of sulfur) expresses itself as fried pork rind. A soft feel (which I in fact associate with low sulfur) leads to a finish that at once caresses and stimulates. I'd like to see more sheer length as well as more complexity here, though, especially considering that the 2009 (reviewed in issue 202) was exceptional. This is one to revisit next year. This year, I visited the Momtazi family's vineyard (about which I wrote in my issue 202 coverage) during the completion of a facility that is as large as any aircraft-hanger I've ever seen, and in which the crush facility and future barrel cellar are practically swallowed-up. Constructed largely from massive trees that grew on the property, and lined inside with staves from hundreds if not a thousand or more old barrels that they have been saving-up, this flabbergasting building reflects Mo Momtazi's background in engineering and construction as well as the grandiosity and audacity of his vision. And if one considers the regard in which the fruit grown by this former Iranian refugee is held, his ambitions for Pinot Noir on this massive, windswept cluster of hills south of McMinnville do not seem to have been at all inflated. Half of the 500 acres at this site have been planted - some just recently. "We planted that last section in 2009," he relates, "but we had so much snow that the whole hillside slid and we lost all of the vines and had to start over. Nowadays everybody wants the Pinot from these steep slopes. I might plant just a few more acres in Chardonnay, because Tahmiene" - his daughter who has in recent years run the cellar - "really likes to have Chardonnay. But other than that, we're maxed-out." Due to some confusion about my visit and to the contemporaneous construction of this estate-s new facilities, I was regrettably unable on this occasion to taste most of the Maysara Pinot Noirs subsequent to those vintages on which I reported in issue 2002, and the Momtazis and I will have some serious catching-up to do next year. Tel. (503) 843-1234