Asimov Wine Editor for the New York Times has just selected his top 20 wines
for Under $20 for Spring and his top pick for Pinot Noir is the great value
the 2016 Montinore Pinot Noir from
the Willamette Valley in Oregon. Oregon has become synonymous with great
balanced Pinot Noir, offering an added fruit component of New World wines but
still maintaining the complexity, depth, length and sense of place that we
associate with great Red Burgundy. The wines of Montinore totally over deliver
for their price and are Certified Biodynamic since 2008. Nestled in the coastal
range on the backside of the Chehalem Mountains are Rudolf Steiner’s biodynamic
protocoled beautiful vineyards of Montinore.
Montinore Winery’s story starts with Italian immigrants, Rosa and Carlo
Marchesi settling in the Bronx three generations ago making wine in the
basement and passing the love of wine and vines to their Grandson, Rudy
Marchesi who originally planted 100 acres of vines in all places New Jersey and
started making wine. It was on a visit to his daughter at Reed College in
Oregon that he fell in love with the Willamette Valley and a decade later
Montinore was born.
2015 Montinore Pinot Noir is a spectacular value. Perfect for the Spring and
Summer months ahead. I suggest chilling some down on a hot summers day or great
with sea foods and lighter fare at room temperature.
"This Pinot Noir has a good color, an inviting,
aromatic and sweet bouquet of black cherry, light blackberry and coffee notes.
The flavors are sweet and multi-layered with red and black cherry and
blackberry, finishing with chocolate and coffee characters-all within an earthy
frame with light oak and vanilla notes. The wine texture is sweet and rich. The
ripe fruity flavors that linger complement the spicy black pepper finish. This
Pinot Noir is a good food match with salmon, light red meat, dishes prepared with
wine sauces, and chocolate." -Winery
perennial favorite and great value. This pinot noir from Montinore is grown
biodynamically. It’s dark, earthy fruit flavors are interlaced with savory,
meaty herbal tones that make it versatile with many foods and give it a
complexity that belies its modest price. New York Times
nose is complex with aromas of cherry, blackberry, dried fruit, dried flowers,
cedar, lilac, clove, anise and caramel. The bold palate is ripe with black
cherries, black plums, vanilla, tar, smoke, bittersweet chocolate and pie spice
which is balanced beautifully by bright acid, all within well-structured
tannins. Pair this Pinot Noir with rich foods like grilled lamb, mushroom
risotto, cassoulet, smoked gouda or Delice de Bourgogne.