Day 5 Müller Thurgau from Montinore Estate and crab and celery root crostini

Montinore 2014 Muller Thurgau

It’s the fifth day of wine here at CGC this holiday season, and today we are enjoying a wine from the Northwest Willamette Valley, in the proposed Tualatin Hills AVA from Montinore Estate.

We have been doing a bit of posting lately about our trip to Montinore Estate and our visit with Rudy Marchesi.  You can learn a bit about the estate with our posts

Montinore Estate a Recent History

Montinore Estate the Deeper History

Montinore Estate – About the Wines

At the end of our visit, we picked a few bottles to have shipped to us, including their 2015 Müller Thurgau.  I mean how often is it that you come across a Müller Thurgau?

Montinore Estate 2014 Müller Thurgau

Montinore Estate Muller Thurgan 2014
Montinore Estate Müller Thurgan 2014

As we planned our 12 days of Wine, this was one of the bottles I pulled out to taste.  I sent a quick email to Kristin Montinore the President of Montinore Estate and she was kind enough to reply with a favorite pairing for this wine.

I love serving the Muller Thurgau with appetizers. One of my favorite pairings is a Dungeness Crab and celery root salad. Its both bright and creamy and can be served on it’s own or with a crostini.

Kristin Marchesi, President Montinore Estate

The recipe!

She was kind enough to share this recipe with me, and I pay it forward (it’s really delicious) by sharing it with you!

Celery Root and Dungeness crab crostini
2 tbl mayonnaise
1.5 tbl lemon juice
2 tsp whole grain mustard
1 small celery root, grated
1 bunch celery leaves, chopped
2 tbl minced scallions
½ lb cooked Dungeness crab lump meat
salt and pepper to taste
 
Whisk mayonnaise, lemon juice, whole grain mustard in a small bowl. In a larger bowl mix together remaining ingredients. Stir in dressing. Add Salt and pepper to taste and serve either with crostini, endive leaves or crackers.

Recipe kindly shared by Kristin Marchesi

Sadly I was unable to find Dungeness crab this time of year in Vegas, but we found some other crab that filled in. The crostini were delicious were quick to make.

Montinore 2014 Muller Thurgau with Crab Cakes
Montinore 2014 Muller Thurgau with Crab Cakes

The tasting and pairing

As we poured the wine, fine bubbles lined the glass.  Müller Thurgau is a Swiss hybrid grape created by Hermann Müller.  It is a cross of Riesling and Madeleine Royale.  You can definitely taste it’s riesling heritage in the glass.

It contrasted beautifully with the savory buttery sourdough crostini and the bright celery root and celery leaves and the richness of the crab, it’s fruit and slight sweetness rounding out the palate.  This wine sits at just 11% alcohol so feel free to finish the bottle with a friend!

If you find yourself in the Willamette Valley, take the beautiful drive up to Forest Grove in the Northwest portion of the Valley to visit Montinore Estate.

Montinore Vineyards Entrance
Montinore Vineyards Entrance

Montinore Estate

3663 SW Dilley Road Forest Grove, OR 97116

503.359.5012
[email protected]

Want more?  Click through to all of our 12 Days of Wine posts!

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Montinore Estate – About the wines

Montinore Vineyards Entrance

Continuing our conversation with Rudy Marchesi at Montinore Estate

 After looking over the Willamette Valley AVA map and having Rudy give us some background on the soils and the impact of the Missoula floods we sat with him to talk about how these soils influence the wines at Montinore Estate.

Pinot Noir

Pinot Noir is very expressive and Rudy told us that pinot grown in the windblown loess here tend to be brighter, with berry flavors rather than the cherry notes that are so often associated with pinot noir. The pinots here also are very spicy with baking spices.

They produce several different Pinot Noirs here.  Here is a sampling.  I can’t promise that I have not missed one.

  • “Red Cap” Pinot Noir:  This is a blend from all the vineyards giving you multiple areas and soil types blended into one bottle. 
  • Reserve Pinot Noir:  Again from multiple sites but all within the estate. These are the best blocks and lots. They ferment and age separately and then blend the best.
  • Parsons’ Ridge Pinot Noir:  This vineyard block sits on a part of the vineyard where the vines face two different directions.  The lots, as they are different, are fermented separately and then blended.
  • Keeler Estate Pinot Noir:  This is a 25 acres Biodynamic vineyard in Eola-Amity Hills that they source from.  This gives you another opportunity to taste and compare the terroir.
  • Windy Hill Pinot Noir: This comes from the Southern part of the Valley and is influenced by the winds of the Van Duzer Corridor.
  • Cataclysm Pinot Noir: Comes from their Block 1 which has mineral rich soils.  They pick the most expressive barrels from this block to make this wine.

Pinot Gris

 He finds the white wines to actually be more distinctive.  Pinot gris grown in the Missoula flood loess, is very complex.  Rather than apple and pear, they get citrus and herbal notes. In warmer years there will be tropical notes.  Always he finds pinot gris here to have lots of texture.

Riesling

The riesling he find distinctive, but without as much difference although he feels sure some might disagree.

Chardonnay

Chardonnay is new here.  They had quite a bit planted early on, but it was the clone brought up from California.  This clone was a late ripener and had tight clusters which were prone to rot.  It was a great clone when there was good weather in a vintage, but that was about 1out of every 4 years.

They have now planted the new Dijon clone, which has looser clusters and is an earlier ripening clone.  They are back in the Chardonnay business in a small way.  He is encouraged by the quality, but it’s too soon to know what they will get stylistically from the vineyards with these clones.  They will need a few more vintages to figuring this out.

Bubbles

They are currently producing a prosecco style bubbly, and have a Traditional Methode Champenoise Sparkling wine of Pinot Noir and Chardonnay which is yet to be released.

Other Varieties

In addition they are growing bits of Teroldego and Lagrein, Gerwürztraminer and Müller Thurgau.

Blends and specialty wines

You will find Rosé, Orange wine, fortified wine (Ruby), Ice wine (Frolic) and Verjus also on their wine line-up which is very diverse, having something for every palate.

Everything here is done on site, and they try to be as Estate as possible.  The 2016 Pinot got away from 100% Estate because they had too much demand and had to contract a couple of other growers.

Speaking with Rudy and walking the winery, you can see the pride they take in making the best possible wines here.

You can learn a bit about the estate with our posts.

https://www.crushedgrapechronicles.com/montinore-estate-a-recent-history/

https://www.crushedgrapechronicles.com/montinore-the-deeper-history/

And check back here as we will next talk to Rudy about Biodynamics before heading with him to the cellar for a tour and barrel tasting.

If you are in the Willamette Valley stop by and give the wines a taste for yourself.  You can find them a:

Montinore Estate
3663 SW Dilley Road
Forest Grove, Oregon 97116
503.359.5012

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