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Momtazi Pinot Noir 2015


Collections: Real Wine Month Specials, Red Wine, USA, Vegan, Vegetarian, Wines

Category: Pinot Noir

Type: Red Wine


Kelley Fox Wines is a small winery producing Pinot Noir from self-rooted, dry-farmed, old vines of the historic Maresh Vineyard in the Dundee Hills, and the Demeter-certified biodynamic Momtazi Vineyard in the McMinnville foothills since 2007.

This Momtazi is a brilliant light-ish red with a very youthful fuschia tinge. The nose is classic Momtazi: the first smells are dominated by the same smell as when summer rain hits dusty stones. There is a whiff of spice (from the farm and not from barrels-Kelley uses only neutral wood) and after some time in the glass, the minerals are wrap around the fruit - delicious. It is precise and focused, the wine is full of energy and intelligence, a repeating motif for the wine produced from this farm. The 2013 Momtazi will need decanting before drinking for at least a year or two. It is long and slow-burning but not tame, and a beauty because of that.



    • Complex & refined
    • Dry
    • Medium bodied
    • Subtle oak flavour
    • Intense pure red fruit & sweet spice
    • Savoury notes of rosemary & green olive
    • Deep minerality & structure
  • No one should tell you what to eat with what wine, it is all down to personal preference, but if you'd like a steer on what this wine will taste particularly good with, we recommend:




    wild mushrooms


    • REGION¬† ¬† ¬† ¬† ¬† ¬†Oregon
    • VINTAGE¬† ¬† ¬† ¬† ¬†2015
    • ABV.¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† 13%
    • CULTURE¬† ¬† ¬† ¬†Demeter-certified biodynamic
    • GRAPES¬† ¬† ¬† ¬† ¬† Pinot Noir
  • ¬†



For fourteen years, Kelley has been a full-time, year-round, on-the-floor Oregon Pinot Noir winemaker, including being the winemaker at Scott Paul Wines since 2005. All of the work on her wines is done personally, the exceptions being the bottling line and triage during processing. The wines are supported to reflect the land, the vines, the fruit of the vines, the year, and especially the unknown. Kelley says "This work, for me, has required much inner transformation. A need has developed to exist, on demand, in periods of silence and emptiness, regardless of what else is happening.I want the wines to be real, alive, free, and fully themselves. And most importantly, delicious."


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