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Tasting Room
August 28, 2014 | Tasting Room

Fifth Annual Crush Party!

It is true that our fore-fathers crudely stomped grapes to make their wine. Obviously technology has progressed and we now use big expensive presses to crush our perfectly ripe fruit. But that doesn’t mean we shouldn't have some fun and a little friendly competition (if you choose to take part in our Stomp Competition) at our fifth annual Crush Party!

When: September 27th
Time:  Noon to 4pm

Our fifth annual Crush Party is just four weeks away! We always have a blast at this party and enjoy celebrating all things harvest with you, we decided to throw the party again!

Compete in the grape stomp competition, listen to bluegrass from GTM String Band, go on a vineyard tour via hay ride (weather permitting), drink freshly pressed grape juice and enjoy the fruits of our labor from years past (aka wine!) and BBQ from The Meating Place. Below is the schedule for the day, rain or shine:

12:00 - GTM String Band begins to play and the first vineyard tours departs from the tasting room.
12:30 - Grape stomp heats begin
1:00 - Second hayride vineyard tour departs
2:30 - Grape stomp semi-finals begin
3:00 - Grape stomp championship

4:00 - Festivities wrap up

For more information, reach out to us at or give us a call 503.359.5012 x 106. 

Hope to see you there!

Time Posted: Aug 28, 2014 at 3:10 PM
Tasting Room
November 11, 2013 | Tasting Room

Giving Thanks for Great Food

We think a bottle of wine is at its best when shared with friends and family, paired with great food and good conversation around a table. Thanksgiving may the one holiday that finds almost all of us, on the same day, enjoying a holiday feast around a table. And while it may still be three weeks away, we're already planning our holiday meals. Because we have menu fever, it feels only appropriate to focus on food this week. In preparation for the holiday, we are offering you a 20% discount on a 6 bottle purchase of any and all our favorite Holiday Pairing wines -  Gewürztraminer, Reserve Pinot Gris, Borealis, Pinot Rosé, and "Red Cap" Pinot Noir

Mix & Match 6 Bottles of Holiday Favorites


Today through Sunday, November 17th only - 

For some additional inspiration for your Thanksgiving meal - we have created recipe cards with tasty pairings for each of these five wines. If you don't use them this year, print them and save them for the future, as these recipes will taste great on any day.

Gewürztraminer - Alton Brown's Roast Turkey
Reserve Pinot Gris - Brussels Sprouts with White Beans
Borealis - Spiced Pumpkin, Lentil, and Goat Cheese Salad
Pinot Rosé - Cornbread, Sausage, and Pecan Dressing
"Red Cap" Pinot Noir - Porcini Mushroom Turkey with Mushroom Gravy

Time Posted: Nov 11, 2013 at 12:00 AM
Tasting Room
November 5, 2013 | Tasting Room

Giving Thanks for Pinot Noir

Time Posted: Nov 5, 2013 at 10:30 AM
Montinore Estate
October 3, 2013 | Montinore Estate

"Red Cap" Pinot Noir - Tasting Map

The 2012 "Red Cap" Pinot Noir made its debut at our Crush Party last weekend, and we couldn't have been happier with the reception! As 2012 was a storybook vintage, which yielded perfectly balanced fruit due to a long dry season followed by an Indian summer, the "Red Cap" is just bursting with ripe flavors and rich concentration. 

We built this Tasting Map to give you a visual idea of how the 2012 Red Cap Pinot Noir is currently tasting. 

Time Posted: Oct 3, 2013 at 6:00 AM
Kristin Marchesi, General Manager

#WineWednesday - Cataclysm & Manicotti

In keeping with the Italian tradition of a multi-course holiday meal, my dad often makes manicotti for his pasta course. These are different than the ones you might have had at a“red sauce” Italian joint.  These are light, fluffy and delicious and perfect for any special occasion dinner in the fall and winter with our Cataclysm Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.

Rudy's Manicotti

Since my dad doesn’t have a crêpe recipe and just eyeballs the consistancy, I give you the always reliable Julia Child crêpe recipe.

For Crêpes:
1 cup cold water
1 cup cold milk
4 eggs
1/2 tsp salt
1 1/2 cup flour
4 tbsp melted butter

For Sauce:
1/4 cup olive oil
6 cloves fresh garlic
2 tbsp dried basil
1/4 tsp each thyme and marjoram
1 small onion
1 cup crushed/chopped tomatoes
1 cup chicken broth
1/2 cup dry red wine
salt to taste

For Filling: 
3 cups ricotta
2 whole eggs
1/2 cup grated Parmesan
1/2 cup chopped steamed, drained chard
1 small ball mozzarella, thinly sliced
salt to taste

For Crêpes: In a bowl whisk together egg, milk, water and butter until combined well. Add flour, salt and whisk until smooth.

Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

To make the sauce: Brown garlic and onion in olive oil until translucent, then add herbs. When garlic starts to brown, add wine and reduce until you no longer smell alcohol, then add tomatoes and chicken broth. Simmer until reduced by half. Salt to taste.

To make filling: Mix ricotta and eggs until smooth. Stir in chard, half of Parmesan and garlic powder. Salt to taste.

To assemble: Coat a shallow baking pan with vegetable oil and a thin layer of sauce. Lay out a crepe and place a 1” thick line of filling and roll up crêpe place in pan seam side down. Repeat with each crêpe. Cover all manicotti with a thin layer of sauce cover with mozzarella and the rest of the Parmesan. Bake at 350, pre-heated oven until mozzarella starts to brown. Remove and let stand for 10 minutes before serving.


Time Posted: Oct 2, 2013 at 6:00 AM
Tasting Room
September 30, 2013 | Tasting Room

Crush Party Wrap-Up

Although the weather was a bit more blustery than we had anticipated, it in no way dampened the fun that we had on Saturday. We were pleased to see so many people out to celebrate the start of our Harvest, the release of the 2012 "Red Cap" Pinot Noir and, of course, to stomp their hearts out. 

For a full album of photos from the Party, please visit our Facebook page

Time Posted: Sep 30, 2013 at 6:00 AM
September 27, 2013 |

Weekly Wine-Up

1. Love to see how others work with our Verjus. @avagenes posted this mouthwatering combination of some of our favorite things: grapes, adishes, filberts, fresh goat cheese, & verjus. 
2. Grapes are coming in! Wednesday was the day for Muller-Thurgau to shine. 
3. @abe2929 caught us at just the right moment in between days of rain, he was here to see the sun highlighting our best side. 
4. Feast Portland was a great time last weekend, met lovely people and tasted so many amazing offerings from all across Oregon. 
5. @kristinmarchesi was out of the office for her birthday, so we had to make up for it by surprising her with a custom magnum of 2010 Cataclysm. 
6. When the leaves start to change across the road at the nursery is always breathtaking. 

Here is some links we clicked this week:

- We were excited to discover Red Tricycle this week - not only do they feature great events from around the area, but they break it all down so that there is virtually no excuse not to go!
- Eater has a great wrap-up of Feast, definite highlight of the weekend had to be Tillamook's "comfort call," which should really become a full time deal. You never know when you need a late night grilled cheese. 
- Spritzers are making a come-back and we could not be more excited. So it looks like we are going to need to have a spritz-off to find the best possible combination for our Riesling and Gewurztraminer. 

This weekend we will:

Be stomping our hearts out! Our Annual Crush Party is this Saturday from noon - 4pm. We are still proceeding with the party in the rain - but have moved the crushing stage to the crush pad so that everything will stay under cover. 

Sunday is the Harvest Century Ride - where we will be a rest stop on all of the biking routes - come by and take a rest, have a glass of wine, and escape from the weather. 


Time Posted: Sep 27, 2013 at 6:00 AM
September 25, 2013 |

#WineWednesday - Swan Song & Mushroom Potpie

Potpies have been one of my go to comfort foods for as long as I can remember, when ever it was just my dad and me for a dinner we would dive in for a frozen Marie Callendar's, that was until my mom found our stash of them. I still gravitate towards potpies when the sky starts to turn grey, this version is a great basic Mushroom interpretation that goes well with one of my new indulgences, our Swan Song Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.

Mushroom Potpie

This potpie from Real Simple is everything you want in a fall dish - fresh vegetables, a little decadant and full of rich flavors. 

4 tablespoons olive oil
1 1/2 pounds crimini mushrooms, halved, or quartered if large
4 carrots, cut into 1/2-inch pieces
3 celery stalks, sliced 1/4 inch thick
1 medium onion, chopped
1/2 teaspoon dried thyme
kosher salt and black pepper
1/3 cup all-purpose flour
1 1/2 cups vegetable broth
1 cup frozen peas
1 sheet puff pastry (half a 17.3-ounce package), thawed

1. Preh
eat oven to 400° F.

2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.

3. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.

4. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving.


Time Posted: Sep 25, 2013 at 6:00 AM
Tasting Room
September 24, 2013 | Tasting Room

Goodbye Summer, Hello Fall!

Sunday heralded the first official day of fall, which for many of us around the winery is our favorite season for a variety of reasons - crisp fall mornings, the colors of the leaves, fall holidays spent with friends and family, and, of course, bringing in grapes for harvest!

And although we are more than happy to see the fall is here, it is with a bit of sadness that we say goodbye to summer. As a farewell to this lovely past summer, we are offering you 25% off our absolute favorite summer wine, Rosé

Use Coupon Code: HELLOFALL at checkout to receive 25% off purchases of 6 bottles of Rosé or more. 

Time Posted: Sep 24, 2013 at 6:00 AM
Kristin Marchesi, General Manager

#WineWednesday - Parsons' Ridge Pinot & Meatballs

These are my favorite meatballs. Hands down. I prefer to serve them in meatball sandwhiches, but they are great on their own or on pasta, of course. The raisins and pine nuts give them more complexity than typical meatballs and lighten them up so that they become a great pairing for our 2009 Parsons' Ridge Pinot Noir

Tweet us @montinore to share how you are celebrating #winewednesday.

Frankies Spuntino Meatball

These are absolutely amazing meatballs, and ever since a friend asked me for my meatball recipe I have been craving them. 

4 slices bread (2 packed cups worth)
2 pounds 10% fat ground beef
3 cloves garlic, minced
1/4 cup finely chopped flat leaf parsley
1/4 cup grated Pecorino Romano, plus 1 cup for serving
1/4 cup raisins
1/4 pine nuts
1 and 1/2 teaspoons fine seas salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs
Tomato Sauce

1. Heat the oven to 325. Put fresh bread in bowl, cover it with water and wring out bread, then crumb;e and tear it in tiny pieces (Personally, I skip this step and just use a few cups of breadcrumbs at the end. But I am lazy).

2. Combine bread with all the remaining ingredients except tomato sauce in a medium mixing bowl, adding them in the order listed. Add the dried crumbs last to adjust for wetness: this mixture should be moist wet, not sloppy wet.

3. Shape meat  mixture into handball-sized meatballs and space them evenly on a parchment covered baking sheet. Bake for 25-30 minutes. Meatballs will be firm but still juicy and gently yielding when they're cooked through. 

4. Meanwhile, heat tomato sauce in a saute pan large enough to accommodate the meatballs comfortably.

5. Dump the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for a half an hour or so (this isn't one of those cases where better if longer) so they soak up the sauce. Keep them there until it is time to eat.

Tomato Sauce 

Since it is referred to above. This is simple and I really like it, but if you follow directions it will take almost 5 hours.

Makes about 3 quarts

1 cup olive oil
12 cloves garlic
Four 28-ounce (or one 96-ounce) cans Italian tomatoes 
Large pinch of red pepper flakes
2 teaspoons fine sea salt

1. Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring or swirling occasionally, until the garlic is deeply colored--striations of deep brown running through the golden cloves--and fragrant. If the garlic start to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce heat.

2. While garlic is getting golden, deal with the tomatoes: Pour them into a bowl and crush them with your hands. We like to pull our the firmer stem end from each of the tomatoes as we crush them and discard those along with the basil leaves that are packed in the can.

3. When the garlic is just about done, add the red pepper flakes to the oil and cook them for 30 seconds or a minute, to infuse the flavor and spice into the oil (this sauce really isn't hot). Dump in the tomatoes, add the salt and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, not aggressively, and simmer for 4 hours. stir it from time to time. Mother it a bit.

4. Salt to taste. The sauce can be cooked with meat at this point, or stored, covered in the fridge for at least 4 days, or frozen for up to a few months.

Photos courtesy of Stacey Snacks

Time Posted: Sep 18, 2013 at 6:00 AM