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Radio Coteau Terra Neuma Pinot Noir 2014

Pinot Noir from Sonoma Coast, Sonoma County, California
  • W&S95
  • V93
  • RP92
0% ABV
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Winemaker Notes

Critical Acclaim

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W&S 95
Wine & Spirits
If you’re familiar with the wild, woodsy scent of Sonoma Coast syrah, check out this pinot noir. There’s a rawness to it that’s irresistibly compelling—piney, almost abrasive tannins, a feral scent of tanned leather and a more lifted violet scent. The fruit comes from a biodynamically farmed site on the cool southern edge of the Freestone-Occidental hills. In a warm year like 2014, those vines seemed to draw energy from the cooling wind and fog of the nearby Petaluma Gap, the fruit accumulating a dynamic pungency that transforms the wine into something completely delicious as it takes on air. The tannins soften, the layers of flavor become harmonious and supple. Eric Sussman’s hands-off winemaking—no additions other than sulfur—contribute to this wine’s sense of individuality; it feels more about site than generic “pinot noir” typicity, and will be a fascinating wine to watch over the next decade.
V 93
The 2014 Pinot Noir Terra Neuma is round, supple and accessible, making it one of the more pliant wines in the range. This is an especially soft, open-knit Sonoma Coast Pinot, with lovely up-front red cherry, plum, spice and leather flavors. The 17% whole clusters aren't especially evident. If anything, the Terra Neuma feels a bit riper than most of these Pinots. That is not at all a bad thing, as the 2014 will be ready to drink with minimal cellaring. 90-93 points
RP 92
Robert Parker's Wine Advocate
The biodynamic vineyard that Sussman sources for the 2014 Pinot Noir Terra Neuma is a cold site as well with very low yields, The clonal selections here are limited to Dijon 155 and 777. This wine gets the same oak treatment as the La Neblina, and the result is a floral, almost Musigny grand cru-like Pinot Noir with a very Burgundian personality. Crushed rocks, spring flowers, raspberries and black cherries are all present in this wine, which has medium to full body, terrific fruit intensity, purity and overall texture. Drink it over the next decade.
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Radio Coteau

Radio Coteau

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Radio Coteau, Sonoma Coast, Sonoma County, California
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Eric Sussman first heard the expression radio coteau from a friend while living and working in Burgundy. More than a preference for how you discover these wines, the name reflects a commitment to capturing reflections of soil, seasons, people and place. In 2002, Eric established Radio-Coteau, focusing on the north coast vineyards of western Sonoma County and Anderson Valley. With their benchland locations, well-drained soils, exposure by capricious marine air and fog, these sites host grapes naturally suited to their surrounding elements. This natural selection afforded Eric an opportunity to refine his Old World experiences while working with New World grapes. For more than a decade, he has strived to balance nature’s expression with a delicate, but disciplined human touch in these handcrafted wines.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WLD4180546_2014 Item# 355058