As the weather begins to warm up heavier red wines get pushed aside for whites. Not Pinot Noir! This lovely red has the perfect flavor profile that early spring and summer dishes need. We have found a wonderful Pinot from the McMinnville AVA in Oregon that should really make your summer dishes sing. Keep in mind that foods with light spiciness that spend a short time on the grill are ideal for the forward fruit flavors of Pinot Noir. Try pairing it with an herb-crusted chicken or pork tenderloin, or a peppercorn beef filet….or the wonderful salmon that Washington is known for. It also pairs beautifully with mild cheeses. Pinot is the perfect versatile wine to enjoy with all of these dishes.
The Riesling we are featuring this month is from Coeur de Terre Vineyards. This fairly new winery is making a great name for itself and hands down, winemaker, Scott Neal knows how to make a true German style Riesling. Make sure and read our article about the aroma of petrol in Riesling, before you open the bottle. The strong “petrol” nose may be a first for you, so keep an open mind and be ready to experience what classic aged German Riesling is all about.
Mark your calendars for July 23rd. Our annual BBQ event will take place at our home and we will be featuring award winning wines from Eaton Hill Winery out of Granger, WA.
McMinnville AVA
This is our first time to feature this particular AVA. There are only six wineries in this AVA that are estate driven wineries. Coeur de Terre, is one winery that produces wines solely from their estate vineyards, all of which are within this unique AVA.
McMinnville AVA was established in 2005 and 600 acres are dedicated to vineyards. It is entirely contained within the Willamette Valley AVA, running between McMinnville and Sheridan. McMinnville is one of the few AVAs that is designated in part based on elevation, with vineyards required to be between 200 feet (61 m) and 1,000 feet above sea level, where the soil and rock formations differ from surrounding areas. Primarily uplifted marine sedimentary loams and silt, the top soil is shallow and relatively infertile.
Coeur de Terre Vineyard
It’s not often that a winery is inspired by a rock….but it’s true if you are speaking about Coeur de Terre. Coeur de Terre, is French for “Heart of the Earth.” While establishing their vineyard in 1998, Scott and Lisa Neal found a massive heart shaped rock on their property and this rock symbolizes their dedication to working with nature. Like many pioneers before them, they wanted to create the perfect Pinot Noir but with one important difference….they wanted to utilize only organic farming techniques. It continues to be important to them that they work sustainably with nature to create a healthy environment for their vines as well as for their family.
We came across Coeur de Terre on a crisp spring morning in April, 2011. We were on the hunt for artisan wines that used only fruit from the McMinnville AVA. Not an easy task because many winemakers will use a combination of fruit from different AVA’s or they will use fruit from the larger Willamette Valley AVA. Not so with Coeur de Terre. Owners, Scott and Lisa Neal take great pride in producing estate grown Pinot Noir. They do it all…..they live on the estate, they plant the vineyards, they farm the land and they make the wine.
We met Lisa that morning as she was running their beautiful tasting room, which is spacious, open with views of their land. The fireplace was burning and its warmth took the chill off our bones from the morning air and mist. We were not only greeted by Lisa and her warm, inviting smile, but we were greeted by their family dog, Jack, as well. A winery wouldn’t be a true winery, without the
winery dog taking charge and welcoming its guests. On a warmer day, their deck with Adirondack chairs would be the perfect place to relax and enjoy a glass of wine while taking in the view.
Scott and Lisa moved to this location in 1998 after scouting potential vineyards over a Memorial Day weekend. Once settled, their first task was to plant a 3 acre block of Pinot which is known as “Renelle’s Block – otherwise known as “mother block, “ named after and dedicated to Scott’s mother, Renelle. Eventually they planted another 13 acres of Pinot, blocks named after Lisa’s great-grandmother, Sarah, and their two daughters, Abby and Tallulah. They are hands on and they are responsible for all aspects of the vineyard and winery operation. All new plants are grafted at the estate in their greenhouse from hand selected vines in their vineyard. All viticulture activity is directed by Scott and Lisa and all winemaking is done onsite in micro sized lots keeping the blocks separate until final bottling. They produce approximately 3,000 cases a year.
Before leaving, we met Scott, the winemaker, as well as Scott and Lisa’s young daughters. It’s a true family affair and it didn’t take long to see the pride that they have for not only their family and friends, but for the land and the wines that they produce.
Coeur de Terre Vineyard 2008 Estate Pinot Noir (2010 Outstanding Wine—Oregon Wine Awards)
Using only estate grown fruit, selections from Renelle’s Block, Sarah’s Block, Abby’s Block and Tallulah’s Run. This wine first impresses with an intensely deep hued wine that is brilliant, but nearly opaque to the intensity of color. The nose greets with spice and the scent of a cedar cigar box along dark cherry, coffee, and toasty tone. On the palate, the wine is deeply textured and presents itself with sweet luscious fruit reminiscent of dark pie cherries with spice and the estate’s signature minerality. The finish is long with hints of toffee, coffee and more spice.
Coeur de Terre Vineyard 2006 Riesling
This is Scott’s first attempt at Riesling—a true classic German style Riesling. Made with fruit from Hyland Vineyard located in the McMinnville AVA. Hyland has some of the oldest Riesling vines –dating back 30 years. This wine is vibrant with acidity opening to delicate floral notes and honey on the nose. In the mouth one gets minerality infused with nectarine, soft apple blossom, and pear. It gains texture and finishes with an infusion of honey, luscious peach and peach pit.
Coeur de Terre Vineyard 2009 Oregon Pinot Noir (2nd Red selection for wine club members)
The McMinnville AVA is known for its intense Pinot Noirs of dark fruits and earthy overtones, and this wine lives up to these expectations. Intense red color lures you in with signature Coeur de Terre earthy aromatics followed by notes of dark cherry, toasty oak and pomegranate fruits and cedar cigar box. The soft lush palate embraces one with ripe fruits and layers of pie spice and minerality. The wine shows nice structure with finely grained tannins, round mouth feel and deep roasted coffee overtones on a very nice finish.
Let’s Pair Up
Filet au Poivre—Pair with Coeur de Terre 2008 Estate Pinot Noir
You Will Need:
- 4 (8 ounce) tenderloin steaks (about 1.5 inches thick)
- Salt
- 2 Tbsp whole peppercorns crushed
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1/4 cup pinot noir
- 1.5 cups beef stock
- 1/4 cup heavy cream
Directions:
Remove steaks from refrigerator 1 hour before cooking. Coat both sides of steak with salt and crushed peppercorns. Set aside.
In a medium skillet over medium heat, melt the butter and the oil until they begin to smoke. Add the steaks and cook for 4 minutes on each side (medium rare). Remove and place on platter covered with foil. Pour off the fat but do not scrape the pan clean. Deglaze the pan with wine. Stir in beef stock and reduce by half over medium heat. Add the cream and stir to thicken and combine, until the sauce coats the back of a spoon. Season with salt and pepper to taste. Add the steaks back to the pan, spoon the sauce over and serve.
Arugula, Goat Cheese, Beet Salad—Pair with Coeur de Terre 2006 Riesling
You Will Need:
- 2 lb beets
- 3 cups baby arugula
- 8 oz goat cheese
- chopped walnuts
- red wine vinaigrette
Preparation:
Preheat oven to 400. Wrap beets in foil and place on the middle rack of the oven and roast for 45 minutes to one hour. Let cool, peel and slice into strips. Wash the arugula and spin dry. Place arugula in a large bowl and refrigerate until ready to serve. Toss arugula with just enough dressing to lightly coat. Arrange on four plates, garnish with beets/ crumbled goat cheese and walnuts.
Red Wine Vinaigrette:
- 1/4 cup red-wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- salt and pepper to taste
- 1/2 cup extra virgin olive oil
Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue to whisk until thickened.
**** Note: The steak and the Goat Cheese Beet Salad may be served together and paired with either the Estate Pinot Noir or the Riesling. Keep in mind that Pinot Noir is a very versatile wine and believe it or not….this special Riesling is equally versatile. Give it a try! ENJOY!
