Roast Duck and Pinot Noir Dinner

WINE TALK
1

We had a few friends over and my wife made her roast duck with duck fat sauerkraut, dumplings and spaetzel. We paired it with 5 Pinot Noir wines. Here are my notes.

2013 Stefania Pinot Noir Santa Cruz Mountains
Opened by Allred alongside the 2008 Pinot Noir. This wine was tighter with firmer tannins. Black cherry and baking spice notes. Overall, the fruit was brighter and more vibrant than the 2008. 91 points.

2008 Stefania Pinot Noir Santa Cruz Mountains
Opened by Allred alongside the 2013 vintage and other Pinots. Double decanted for 2-3 hours. 2nd time I have had this but not since 2016. Made from 30 year old vines. 50% whole cluster. 25% new oak. Medium red color. Cherry and black raspberry notes with a little VA. On the finish I detected a little iron. Not over the hill but definitely drink now. 88-89 points.

2013 Domaine Rion Chambolle-Musigny Les Cras
I purchased this for $35 (normally $70). Patrice Rion first produced this wine in 1990. Les Cras is a split rated vineyard and this is from the villages portion. Sourced from 35 year old vines and aged in 50% new French oak for 18 months. Decanted 6 hours before dinner. In a lineup with Pinot’s from Oregon, California and Michigan. This was my favorite. No sediment which was surprising. Garnet color. Notes of cinnamon, currants and raspberries. Medium bodied. The tannins were integrated in this wine. Drink now. 92 points.

2016 Wyncroft Pinot Noir Avonlea Vineyard
4th time I have had this wine. Not decanted. From a lighter vintage in SW Michigan. 25 year old vines. Crimson color. Aromas of crushed cranberries. Creamy red fruit with some oaky notes. Soft tannins with an elegant finish. 90 points.

2017 J. Christopher Pinot Noir Medici Vineyard
Opened by Billhike in a lineup with 4 other Pinot wines. Very light red color and the lightest body of the Pinot lineup. This had a sweetness to it with a contrasting saltiness. The tannins were moderate. Notes of strawberries and cranberries. Softer texture. Some at the dinner liked this the best. 89 points.

VM

IMG_4785
IMG_47853884Ă—2778 2.46 MB

7 Likes
2

Thanks for the notes and thanks for reminding me about Steve’s (Wyncroft’s) wines–always a treat. I’ll be in that area this summer and may have to visit.

3

Duck + PN + friends. Nice!

4

You mean Jim Lester. Not Steve.

VM

1 Like
5

Yup, you’re right–it’s been a long time since we last met. (VM?)

6

Duck makes pinot noir shine. Looks delicious!
fred

7

Vino Me (VM) was my moniker on the Wine Spectator forums.

If you are going to be in SW Michigan this Summer and have extra time, contact me and I can set up an impromptu tasting at our little winery.

Facebook

8

Thanks, Jeff, I will definitely keep that in mind, especially as you are not that far. (We are staying in Sawyer.) I could make out the name of your winery on fb, but not anything else, as I am no longer a member. What are the main sorts of wines you make, if you dont mind my asking?

9

Duck and pinot is great. But I am most curious about the duck fat sauerkraut. Any chance you can share the recipe?

10

I’ve considered duck and Pinot one of the greatest food pairings for half a century. Confirmed yet again.

That looks like a lot of duck! Yum!

Thank you.

11

I bought a bottle of Stefania Cabernet once and it idled in my cellar a long time. I finally had it at about 16 years of age and it was really excellent. Are they still going concern?