A January 2016 article from the New York Times placed Maysara Winery’s 2013 Three Degrees Pinot Noir as the top pick amongst twenty 2013 Oregon Pinot noir wines. The McMinnville wine was described as “Fresh, taut and penetrating, with pretty aromas of flowers and red fruits, and tart, stony flavors.” The wine also was chosen as the Best Value thanks to the approachable price of $25. Overall, the tasting panel found the 2013 wines to be “lean rather than fleshy, with delicate fruit and angular, earthy flavors, often with notes of iron ore. Tannins showed their grip but not overpoweringly, and acidity was plentiful.” The top wines from the tasting were described as “fresh and energetic”, which certainly sums up the wines from Maysara’s biodynamic Momtazi vineyard.
Read the full article at: http://www.nytimes.com/2016/01/13/dining/wine-review-oregon-pinot-noir.html
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