Coeur De Terre Vineyard
Established in 1998 by Scott and Lisa Neal, the vineyard is located in the Coast Range foothills of the McMinnville appellation west of the town of McMinnville, Oregon. Coeur de Terre, which is French for “Heart of the Earth,” was inspired by a large heart-shaped rock found during the establishment of the estate vineyard. The 50-acre property includes a winery and 23 acres planted primarily to Pinot Noir in soils of both sedimentary and volcanic origins. The owners planted the vineyard themselves and it has been farmed using organic and sustainable methods since its inception. Over 80,000 vines were hand grafted at the estate’s nursery and have been the parent material for all the vineyard after the initial Renelle's Block planting. The vineyard was established from 1999 to 2007 with multiple Pinot Noir clones including Dijon 115, 667 and 777, Pommard, Wädenswil, and field blend selections.
Coeur de Terre produces Pinot Noir (an Oregon Pinot Noir, Estate Pinot Noir and four block-designated Pinot Noirs), Pinot Gris, Riesling and Rosé. Pinot Noir winemaking is traditional using small open top fermenters, employing a cold soak when appropriate, manual punch downs, and using both indigenous and cultured yeast strains. The wines are racked directly to barrel with free run kept separate from press fractions. Aging is carried out for 10 to 18 months in French oak barrels (40% new for the reserve, block-designated wines). A gravity flow system is employed in the winery.
The Coeur de Terre Pinot Noirs are impressive for the taste of McMinnville terroir in the wines and the winemaking is impeccable.
The winery is open by appointment (503-472-3976, extension 2).
Articles About Coeur De Terre Vineyard
2009 Coeur de Terre McMinnville Willamette Valley Rosé Rustique
13.3% alc., pH 3.45, $17. Released May 1, 2010. A blend of Pinot Noir from Hyland Vineyard (Coury clone), Syrah from Coeur de Terre Estate Vineyard, and Riesling from Hyland Vineyard. Pinot Noir grapes were de-stemmed and pressed off the skins after 3 days, Syrah grapes were de-stemmed and sat on the skins for 1 day. A small amount of juice was saigneed from the Syrah and added to the pressed off Pinot Noir. Fermented in stainless fermentors using 3 yeast strains. Cold stabilized and sterile filtered before bottling. · Demure aromas of strawberries, taffy, melon and a touch of lavender. Slightly confected red strawberry core with hints of orange peel, cranberry and honeydew melon. Light and refreshing. Decent. Reviewed June 22, 2010 ARTICLE »
2009 Coeur de Terre Vineyard McMinnville Willamette Valley Pinot Gris
12.7% alc., pH 3.15, 248 cases, $17. Released May 1, 2009. Sourced from the Coleman Vineyard in the McMinnville AVA. De-stemmed and pressed off immediately. 20% was racked to neutral oak puncheon and 80% to stainless tank. Residual sugar 10g/L. Cold stabilized and sterile filtered before bottling. · Very pale yellow color in the glass. A pleasing potpourri of tropical fruits and white peaches with notes of cut grass and lemon curd. Easygoing with a crisp finish. A fine example of this style. Good. Reviewed June 22, 2010 ARTICLE »
2008 Coeur de Terre Vineyard McMinnville Willamette Valley Pinot Noir
13.8% alc., pH 3.72, 473 cases, $20. Released May 1, 2010. Estate grown and bottled. The wine is crafted from fruit from younger vines combined with more mature fruit from Renelle’s Block for structure and balance. Cold soak for 3 days, free run and press sent to barrel, indigenous and commercial yeast fermentation, aged 11 months in 30% new, 60% seasoned and 10% neutral French oak barrels. Bottled unfined and unfiltered. · Enticing aromas of earth-kissed dark stone fruits with notes of oak toast, anise and mint in the background. Plum and cherry cola are the flavor theme but it is the earthiness that is most striking. One can taste the soil in this wine. Easy drinking with reigned in dry tannins and a refreshing finish. Good. Reviewed June 22, 2010 ARTICLE »
2008 Coeur de Terre Vineyard Estate McMinnville Willamette Valley Pinot Noir
13.8% alc., pH 3.74, $34. Released May 1, 2010. Estate grown fruit only including a combination of younger vines and more mature fruit. Cold soak for 3 days, free run and press sent directly to barrel, fermentation with indigenous and commercial yeasts, racking if necessary, aged 14 months in 30% new, 60% seasoned and 10% neutral French oak barrels. Unfined and unfiltered. · Shy but charming perfume of darker fruits with toasty oak to the front. Similar to the Oregon bottling but more refined with softer tannins. Black cherry and blackberry flavors with underpinnings of earthy loam, minerals, tobacco and toasty oak. Nicely crafted and very promising, but needs time like so many 2008 Oregon Pinot Noirs. Good (+). Reviewed June 22, 2010 ARTICLE »
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