Visiting wineries now that I work in the wine industry adds an interesting dynamic to the visit. I find myself asking tons of questions about farming methods, yeast strains, annual production numbers, and if they’re looking for interns for next year’s harvest.
Maysara was a last minute addition to our tasting schedule. My friend is a wine distributor in Texas, and her company just added Maysara to their portfolio a few days before our trip. She made the appointment here three days before we arrived in Portland so she could familiarize herself with the wines.
Their property is one of the most stunning pieces of land in Oregon. You take this windy road alongside the mountain all the way to their tasting room and cellar area, passing by rows of vines, small lakes, and adorable animals. Their facility, which looks like a massive reclaimed wood and stone airport hangar, took six years to construct, and every piece of material used in the buildout came from the property.
Maysara is a family-owned winery, and each member is involved in the day-to-day business. We spent the morning walking around the facility and tasting through the wines with Tahmiene Momtazi, the winemaker, and her father Moe, the founder. I loved their concrete egg fermented Pinot Gris and both their whole cluster Pinot Noirs.
Beautiful wines made by beautiful people. Seek them out in your local area if you can.