Hello, As we find ourselves in the heart of winter, there could be no better time to introduce you to the subtle, cool elegance of our 2008 de Coelo, Terra Neuma Pinot Noir. Now in its third vintage, we are very pleased to present to the Pinot Cellar one of our most prized Biodynamic® wines. Everything about this wine is meticulous, consistent, and pure. Our commitment to Demeter-certified Biodynamic growing practices and a hands-off winemaking philosophy allows us to showcase a true and authentic Pinot Noir. Unfiltered and fermented with native yeast, Terra Neuma tells a story specific to a single spot on the Sonoma Coast. Even though it is winter, we still visit de Coelo at least several times a month. Right now, the vines are bare and wrapped in a low-lying fog. Seeing the vineyard “naked,” as it is at present, is like seeing an X-Ray, with the structure and health of the vineyard open and obvious. I can say with certainty that the personality and uniqueness of Terra Neuma is reflected by what’s in this bottle. Please enjoy, Rodrigo Soto Winemaker february 2010
Transcript
Hello,As we fi nd ourselves in the heart of winter, there could be no better time to introduce you to the subtle, cool elegance of our 2008 de Coelo, Terra Neuma Pinot Noir. Now in its third vintage, we are very pleased to present to the Pinot Cellar one of our most prized Biodynamic® wines. Everything about this wine is meticulous, consistent, and pure. Our commitment to Demeter-certifi ed
Biodynamic growing practices and a hands-off winemaking philosophy allows us to showcase a true and authentic Pinot Noir. Unfi ltered and fermented with native yeast, Terra Neuma tells a story specifi c to a single spot on the Sonoma Coast. Even though it is winter, we still visit de Coelo at least several times a month. Right now, the vines are bare and wrapped in a low-lying fog. Seeing the vineyard “naked,” as it is at present, is like seeing an X-Ray, with the structure and health of the vineyard open and obvious. I can say with certainty that the personality and uniqueness of Terra Neuma is refl ected by what’s in this bottle.
Please enjoy,
Rodrigo SotoWinemaker
february 2010
Vineyard: This estate vineyard, nestled less than seven miles from the Pacifi c Ocean, possesses the opportunity to grow a genuine, cool climate Pinot Noir. When nurtured correctly, the result is a lean, elegant Pinot Noir, broad with ripe fruit and low alcohol. Terra Neuma and its “brother” Quintus are cultivated side-by-side and, though deceptively close, each section yields very different wines. The blocks (C1, C2, and D on this diagram) where Quintus is grown sit at an elevation of approximately 142 meters in contrast with Terra Neuma (blocks A and B) at 177 meters at its highest point. Situated on the steeper slope of this hilly property, Terra Neuma develops in Goldridge soil that is subject to more erosion, resulting in thinner top soil. As a result, the grapes here ripen sooner and mature faster.
Vintage: “Extreme” would be a good description of the 2008 vintage. The elements
played a huge role in our vineyard management – from frost, to drought, to high winds, to heat waves and eventually smoke from fi res hundreds of miles away. Initially, harvest began early in August, but cooler temperatures slowed things down a bit and the rest of the harvest was evenly paced and lasted into October.
Wine Notes: Terra Neuma is a pure expression of Pinot Noir. This wine is consistent and relaxed; structured but still maintains a refreshing levity. Enjoy its ripe chalkiness and smooth mouthfeel, with no edges or peaks from beginning to end. In this vintage, 25% of the wine was whole-cluster fermented. We believe this
approach adds structure and freshness to the wine as well as life to the mid-palate.
february 2010
Harvest Dates: September 10th & 22nd 2008 Bottling Date: September 2, 2009Release Date: February 10, 2010 Production: 24 barrelsTime in Oak: 12 monthsType of Oak: 1/3 new oak; 1/3 one-year aged oak; 1/3 two-year aged oakCellaring Guidelines: up to 4 yearsAlcohol: 13.5% Total Acid: .47 pH: 3.78
Mushrooms and bacon are flattered by and in turn flatter Pinot Noir. Here, they are combined with the slightest hint of anise in a voluptuous and elegant risotto with layers of flavor that resonate beautifully with our 2008 de Coelo, Terra Neuma Pinot Noir.
Directions:Melt 2 tbsp of the butter in a medium sauté pan set over medium-low heat, add half the shallots and sauté until limp and fragrant, about 7 min. Add the mushrooms, toss, season with salt and white pepper, add the Madeira and wine and cover. Simmer for 5 min, uncover, increase the heat to high and cook until the wine is nearly completely reduced. Set aside. Pour the stock into a saucepan, add the star anise and a cup of water and bring to a boil; reduce the heat to very low. Set a deep sauté pan or wide saucepan over medium heat, add the bacon and sauté until the bacon begins to crisp. Use a slotted spoon to transfer the bacon to absorbent paper. Pour off all but 2 tbsp of the bacon fat, return the pan to the heat, add the remaining tablespoon of butter and the remaining shallots and sauté about 7 min. Add the rice and cook, stirring constantly in a circular motion, until each grain of rice turns milky
white, about 2 minutes. Add 1/2 c of stock to the rice and stir until it is absorbed, adjusting the heat as needed so that the liquid boils but does not evaporate before the rice can absorb it. Continue adding stock, 1/2 c at a time, and stirring constantly until the rice triples in volume and is nearly tender. Continue to stir and add stock 1/4 c at a time until the rice is completely tender but not mushy; there should be just a bit of resistance in each grain. This will take about 18 to 20 min. Fold in half the bacon, the mushrooms and the cheese, taste, correct for salt and season with several generous turns of black pepper. Set aside a bit of parsley for garnish and stir the rest into the risotto. Remove and discard the star anise and quickly stir the remaining stock into the risotto. Ladle risotto into soup plates, garnish with a little parsley and some of the remaining bacon and serve immediately with a glass of de Coelo. Enjoy! Serves 3 to 4
WILD MUSHROOM RISOTTO WITH BACON & STAR ANISE
Ingredients:3 tbsp butter2 shallots, minced8 oz golden or black chanterelles or other wild mushrooms, broken into medium piecesKosher saltWhite pepper in a mill1/4 c Rainwater Madeira1/2 c dry white wine6 c chicken or duck stock1/2 star anise3 bacon slices (preferably dry cured), cut in 1/2-incrosswise slices1 1/2 c Italian rice, preferably Vialone Nano or Carnaroli3 oz Parmigiano-Reggiano or Vella dry jack, gratedBlack pepper in a mill3 tbsp minced fresh Italian parsley
February Pinot Cellar Club Selection: Re-order before March 15th and receive 25% off 1-11 btls, 30% off cases2008 de Coelo Pinot Noir, Terra Neuma | $69
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