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Tasting Room
December 1, 2015 | Tasting Room

Holiday Shipping Zones

Zone 1 ID, OR, WA
Zone 2 AZ, CA, CO, MT, NV
Zone 3 AK, IL, IA, MN, MO, NM
Zone 4 CT, DC, FL, MA, MD, MI, NY, NC, OH, TX, VA

Need to overnight your shipment? No problem! Just call (503.359.5012 x 106) or email ( Eddie and he'll play elf for you!

Start shopping now >

Time Posted: Dec 1, 2015 at 2:55 PM
Tasting Room
November 20, 2015 | Tasting Room

Thanksgiving Weekend

Time Posted: Nov 20, 2015 at 12:13 PM
Tasting Room
September 4, 2014 | Tasting Room

Throwback Thursday

Less than a month ago we saw what a warmer growing season could do for Chardonnay in the Willamette Valley. But how did that same year affect the Pinot Noir on the vine? This vintage deserves further investigation.

The 1994 vintage itself, when compared to the vintages surrounding it (1992, very hot; 1993, very cool and wet; 1995, hot; 1996, hot), seemed to be a miracle vintage, where the season progressed perfectly and sugar levels, acidity, and ripeness levels were all in balance.

What’s the thinking behind creating a “reserve” wine and what does it mean? Just like the term “late harvest,” there’s no legal definition for what constitutes a reserve wine. Every winery’s definition differs, but Montinore’s has historically been defined by its structure and dark fruit characteristics in comparison to the Estate Pinot Noir: the more-structured vineyard blocks are nurtured for a little more time in their French oak cradles after fermentation to highlight the tannins and create a wine that drinks well upon release but has the potential to age magnificently. Ideally, we’re trying to create the most complete wine that we can from a particular vintage.

Twenty years later, the initial impression of this wine is the density of its deep garnet color; I would have expected a bit more color loss, but still very concentrated. The initial whiff gives a dusty aroma of black cherry and blackberry with a pronounced gamy note of smokiness. The fruit has integrated on the palate, revealing secondary earthy and leathery notes while a distinct peatiness lingers on the finish.

Just last month we released our 2012 Reserve Pinot Noir, which already shows great potential. Delicious now, but I believe it can be cellared for a minimum of ten years and most likely longer; patience will be greatly rewarded.

Time Posted: Sep 4, 2014 at 4:00 PM
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
Tasting Room
November 19, 2013 | Tasting Room

Riesling Sweetness & Food Pairing

This week we are all about Riesling and the amazing versitility that this grape offers. But this also can lead to confusion and sometimes result in people overlooking the varietal as a whole. 

Here are our 4 wines with Riesling components place on the International Riesling Scale - a international method used to compare the perceived sweetness of Riesling, using the Acid, pH and Residual sugar in the finished wine. And to break down some basic Riesling food pairings, we have used the same scale to show traditional foods for each section of wine. 

Time Posted: Nov 19, 2013 at 6:00 AM
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
Tasting Room
October 11, 2013 | Tasting Room

Weekly Wine-Up


1. Always nice to have friends out visiting, @barbaraserena1 from Cooper Mountain came to visit on a rainy afternoon. 
2. Our vineyard has felt eerily close to a Disney movie lately, lots of creatures have been visiting - deer, birds, piglets...  
3. Daily testing of the Pinot Noir to check for ripeness.
4. The weather has turned crisp and the leaves have started to change colors on our old maples looking out over the reservoir.  
5. Eddie joined in the fun in the winery on Thursday and helped out with some punch-downs.
6. The Gewurztraminer stayed in the press Wednesday evening for skin contact.  

Here is some links we clicked this week:

- The Grand Lodge is hosting a Vintner's dinner next Friday the 18th, focusing on local food and wines. 
- “The simplest way to start in on this pleasant hobby is to buy wines, start sampling, discussing, keeping notes, reading about wines, thinking about them, and enjoying them.” Julia Child was great for the American palate for many reasons, one of which was her love of wine and belief in American wineries. 
- VP of Marketing for E & J Gallo Winery, Stephanie Gallo, has some interesting insights on the changing scope of the wine industry and the elvolving demographic and how to appeal to them. 

This weekend we will:

Be staying here at the winery as we are now in the full-swing of harvest. Come by and visit us in the tasting room - we will all be here!

Next Friday, October 18th, we will be at the Grand Lodge for their Vintner's Dinner - click for more information. 


Time Posted: Oct 11, 2013 at 6:00 AM