Cart 0 items: $0.00


Qty Item Description Price Total
  Subtotal $0.00

View Cart

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
September 20, 2013 |

Weekly Wine-Up

1. Courtsey of our red winemaker, Ben (@bluedogroad), is this beautiful shot of our maple lined vineyard in the afternoon sun. 
2. Monday was the day for picking seconds off the Pinot Gris blocks for fruit to be used in our Verjus.
3. Prep 500 was started near our compost pile in the back of the vineyard to be used for the vineyard in 2015.  
4. Another lovely mention tucked into the October issue of Portland Monthly from our Facebook friend, Lisa Zirngible Bell.
5. Caught the winemakers communicating through the Gewurztraminer rows. 
6. We are getting ready to make our 2013 Verjus, which means that it is time to adjust our palate and try everything else out on the market. 

Here is some links we clicked this week:

- We are so proud of our neighbors, Elk Cove, as they were just named as one of the Wineries of the Year from Wine & Spirits magazine. 
- We are always shocked and delighted by what the Union Wine Company is able to come up with, the newest addition to their family is this amazing mobile tasting room making it's debut this weekend at Feast. 
- Kristin has had me craving this easy tomato cobbler from Mark Bittman all week, thankfully we have plenty of tomatoes left on the vine - seems like a perfect easy evening meal for this weekend with our Almost Dry Riesling. 

This weekend we will:

Be pouring Friday and Saturday at the Feast Grand Tasting from Noon - 5pm. Tickets are still available to join us!


Time Posted: Sep 20, 2013 at 6:00 AM
Montinore Estate
September 19, 2013 | Montinore Estate

Prep 500 - Cowhorn Manure

Wednesday morning a group of the winemaking team (along with our two new harvest interns) met with Rudy to work on Prep 500. Known as cow horn manure, preparation 500 is basically fermented cow dung. It is the basis for soil fertility, and the renewal of degraded soils. It is usually the first preparation used during the change over to the organic/biodynamic system. Preparation 500 is made by filling a cow's horn with cow dung, and burying it in the soil. 

This will be dug up next spring and will be used for the 2015 vintage. The preparation when ready after 6 months should have turned into dark humus and should be sweet smelling. It should be stored in a cool place and in glazed pots or in glass jars with insulation. It is sprayed up to four times a year and used in small quantities being dilluted heavily by water. 

This is one of our principle preps that we use every year and it increases in all soil bacteria and earthworm activity. Absorption and retention of water is greater. International research has found that BD soils require 25% to 50% less irrigation than conventional soils and it helps to develop a deep rooting system. 

Time Posted: Sep 19, 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
Montinore Estate
September 17, 2013 | Montinore Estate

Portland Monthly 50 Best Wines

We look forward to the October issue of Portland monthly every year, it is a great round-up of the past vintages in through out Oregon state and it is great to see our colleagues given much earned accolades. This year, we are thrilled to be included as one of Michael Garofola's (a Court of Master Sommeliers-certified pro from Southeast Portland's Genoa) picks as a best biodynamic wine, with our Swan Song 2010! Unfortunately, we only have 30 more cases of this showstopper in the tasting room and it keeps flying out the door. 

Time Posted: Sep 17, 2013 at 6:00 AM
Montinore Estate
September 16, 2013 | Montinore Estate

Preparing for Harvest - Weather Update

We got hit with a heat wave last week, which helped fight of the possible turn to fungus on the grapes after the rain showers previously. This week we are carefully watching the grapes and the wind and rain that has returned to tell us precisely when to start bringing in fruit. It should be any day now!

Time Posted: Sep 16, 2013 at 6:00 AM
September 13, 2013 |

Weekly Wine-Up

1. We are lucky to have such good friends as @lelonopo to not only support us (and the Borealis especially), but who lets us know when there are great sales on wine at New Seasons!
2. Monday was full of visitors and wine, we had a group of sommeliers from amazing Portland restaurants out to visit with our Oregon distributor, Vinum, and were treated to a blend tasting by Ben to help nail down the components of the 2012 Reserve Pinot Noir. It's going to be a stellar bottling!
3. This is a first (for me, at least)! I am amazed by what people find to pair with our wines, and @portlandcigarguy found that an Alec Bradley Prensado - Churchill cigar paired with a clean and crisp Borealis wine by Montinore which cleans the palate with each sip.
4. Our first 2012 Pinot Noir started to go into bottle Wednesday morning. We will have it available on the website and in the tasting room in the next couple of weeks! 
5. @miapod3 says "Nothing is better than buying myself a nicely chilled bottle of #oregon #Montinore #whitetablewine - 36% muller-thurgau, 30% riesling, 20% gerwurztraminer and 14% pinot gris. Great blend of organic grapes from #germany!"
6. Even with this last heat wave, the grapes are doing wonderfully. Here is our Pinot Gris from Block 8, which is showing beautiful overall color. 

Here is some links we clicked this week:

- How perfect, Wine Folly did a piece on pairing wine with Mexican food (I know that many of us tend to reach for a beer when enjoying tacos), but since we are having Taco Pedaler out here for the Crush Party, this is a good guide to start with!
- Over at Wine Spectator, James Molesworth, has an interesting blog about wine and food pairing, for the main course both people suggested completely different wines and ended up with a split decision - which just goes to show, even with highly trained palates, everyone appreciates wine and food slightly differently. 
- Rudy was featured on the local news, KOIN, to discuss the latest heat wave that has hit the area and how it has been affecting the grapes that are just about ready to be picked. 

This weekend we will:

Be staying right here in the Tasting Room all weekend to enjoy some of the last warm weekend days of the summer. Hope to see you out here!


Time Posted: Sep 13, 2013 at 6:00 AM