Maysara Winery: A Commitment to Tradition and Quality

An American winemaker believes that creating exceptional wine demands dedication and authenticity.

Located in Oregon’s picturesque wine country, Maysara Winery has garnered international recognition after years of quietly established excellence. It’s now ranked as the 23rd largest vineyard globally.

“I was told that I’d made it onto a list of the top 50 vineyards in the world,” said Mo Momtazi, the founder, in a conversation with a media outlet.

“We’re offering exquisite American-made wines that originate from genuine families, real farms, and captivating stories,” shared Naseem Momtazi, his daughter who handles sales.

The winery is associated with a notable 2017 Pinot Noir.

When Mo Momtazi recounts his journey, it’s not just about Oregon. He reflects on the upheaval of post-revolutionary Iran, where his escape and new life in America helped shape his winemaking philosophy—one steeped in tradition and a focus on health.

Initially arriving in the U.S. in 1971 to pursue engineering, his path took a turn when he returned to Iran during the late 1970s turmoil. “Things turned grim during the 1979 revolution,” he recalled.

“In 1982, my wife and I—she was eight months pregnant—managed to escape Iran,” Momtazi continued, recalling their arduous journey to the U.S. through multiple countries.

The couple reached the U.S. in 1983, first settling in Texas, where he sought political asylum and returned to civil engineering. Yet, the dream of farming lingered in his heart.

Naseem reminisced about her father’s early enthusiasm for agriculture, noting, “He would make small purchases whenever he could because he arrived with very little. He saved up to buy land.”

In 1990, Momtazi stepped away from engineering and relocated his family to Oregon. Seven years later, they acquired a derelict wheat farm, laying the groundwork for the winery.

“Establishing a holistic farming approach was my goal.”

The property now encompasses approximately 563 acres situated at a remarkable elevation, according to Naseem.

Momtazi’s wife and daughters are integral members of the winery.

“We aim to create something greater.”

From the start, Momtazi envisioned cultivating a vineyard through biodynamic practices.

“My objective was to embrace holistic farming without using external inputs,” he explained, rooted in the teachings of Rudolf Steiner from the early 1900s, focusing on natural cycles and soil vitality.

An unusual method they employ is filling cow horns with manure and burying them underground, which Naseem describes as “the most natural and holistic way to produce wine.”

She added that “we need to reconsider how we produce and consume as humans,” relating the winery’s practices to wider concerns about contemporary food production.

Momtazi is equally firm about the wine-making process.

“We never alter our wines; we avoid commercial yeasts and enzymes, we don’t modify acidity, nor do we add sugar,” he noted.

Naseem highlighted customer sentiment: some say “wine is medicine,” which contrasts Maysara wine with many processed options on the market.

“If one drinks excessively, they will get drunk,” she remarked, “But I genuinely believe that consuming a moderate amount of our wine doesn’t have the same effect. … Much of the wine out there is manipulated.”

Unique Aging Practices

What’s distinctive about Maysara wine, according to the family, is its extended aging process compared to most American wines.

“We truly believe in releasing wine only when it’s ready,” Naseem said, indicating that their wines aren’t released in a set sequence.

“This approach isn’t typically aligned with American wine traditions,” she added.