--- The selection of Pinot Noir clones is based on the variety of soil types found in the field. The vineyard is located within the transition zone of the Oregon Coast Ranges and Willamette Valley in the McMinnville AVA at elevations ranging from 275–785'. This has resulted in soils derived from sedimentary and igneous geologic units. The two dominant soil types are Nekia and Yamhill with veins of Peavine and Jory. The fruit produced at Momtazi is high quality and utilized by many other wineries in the area.

--- The reward is in the bottle with this wine. Pinot Noir varietals exhibit a depth that is contemplative. 2006 Estate Cuvee was primarily made from Dijon 777 and 667 clones (60%) with the remaining 40% consisting of Pommard and Dijon 113, 114, 115 clones. Fruit was hand selected from uppermost East and southeast vineyard vines planted in 1998 and 1999. 90% of the fruit was de-stemmed before primary fermentation which took place for two weeks utilizing native yeast. This vintage of Estate Cuvee was aged in 25% new French oak for 11 months, producing ~800 cases. The Cuvee has a bold nose that hints leather, huckleberry, blueberry, and forest. 2005 Jamsheed utilized fruit from throughout the Momtazi Vineyard's Dijon 113, 114, 115 and Pommard clones planted in 1998 and 1999. It was aged for 10 months in 12% new French oak and produced 2100 cases. Jamsheed has a deep purple tint, a fruity nose, medium tannin with pepper, dark cherry and drier finish. Also available is the juicy and peachy Pinot Gris. This wine underwent partial malolactic fermentation in stainless steel before being bottled on the full moon of March, 2007. For lovers of pink wines there is the Roseena, a blend of Rose of Pinot Noir and Pinot Blanc. The drier Pinot Blanc balances out the sweetness normally found in rose wines. For an upper end selection choose the Delara, a wine with a deep ripe cherry & blueberry core, a hint of smoke and chocolate in the nose and a well rounded finish. Delars translates to "capture one heart", and it lives up to it's name! The 470 cases of this wine were made from hand selected fruit from Pommard and Dijon clones from the lowest and highest points of the vineyard. The fruit selection consists primarily of Pommard and Dijon 115 with other Dijon clones used to round out the palate. It was fermented utilizing native yeast and intial juice was extracted free-run style. Complete secondary malolactic fermentation took place over a 13 month period in 30% new French oak.