Pinot Noir Wine Club
June '09 Selections
Affable owner/winemaker Jamey Whetstone apprenticed under Larry Turley for years and then worked at famed Burgundy producer Domaine Dujac to fine tune his Pinot skills.
Jon Boat 100% French Oak, 35% new wood. Punch downs only. Indigenous yeast for the primary fermentation and natural completion of ML. Unfined, unfiltered. Ruby red in color. large, full nose of, plum, dark cherry, and baking spices. Secondary aromas of tea, bergamot, and red currant. Flavors of dark, ripe cherry, raspberry, and bakers chocolate. Lush and full on the finish with just enough acidity making it a dead ringer for the dinner table.
Bella Vigna Located on the southwest edge of Sebastopol this steeply sloped, southeasterly facing hillside is planted half in Swan and half 777. Morning fog, warm midday sun, cool afternoon breezes and Goldridge Loams soils all contribute to a world class site for growing Pinot Noir. Sustainably farmed.The aromas are so racy they come dashing out of the glass like a European sports car but the full throttle fruit flavors are pure California! Flamboyant dark cherry, dried raspberries, and sweet tart strawberries are pronounced in the beginning while savory mushroom/truffle flavors carry through to the big finish that lasts a full 30 seconds on the palate with a tantalizing hint of soy.
Recipe: Braised Duck leg with Cherries
This recipe is from one of our favorite restaurants, the Bay Wolf in Oakland, California. It just seems natural at this time of year to team pinot noir with duck and cherries. As a pair to domestic pinot noir such as the selections from Whetstone, I can't think of anything better
* 8 cups rich duck stock
* 3 1⁄2 cups red wine
* 2 tbsp. rendered duck fat
* 4 duck gizzards or hearts
* 2 shallots, peeled and sliced
* 2 cups fresh or frozen pitted bing cherries
* 1 cup dried pitted cherries
* 2 sprigs fresh thyme
* 8 black peppercorns
* 4 whole duck legs (with thighs)
* Salt and freshly ground black pepper
1. Heat stock and 1 cup of the wine in a pot over low heat. Melt fat in a saucepan over medium heat, add gizzards and shallots, and cook until browned, 5-7 minutes. Add 2 cups hot stock, 1 cup of the bing cherries, 3⁄4 cup of the dried cherries, the thyme, and peppercorns. Simmer until reduced by half, about 15 minutes. Add 1 cup stock; reduce by half again. Repeat with remaining stock, reducing until thick and velvety, about 2 hours in all. Strain and keep warm.
2. Meanwhile, set oven rack in top third of oven, then preheat oven to 375°. Season duck with salt and pepper, then arrange skin side up in an 8'' × 8'' baking dish and roast for 1 hour. Pour off fat.
3. Bring remaining 2 1⁄2 cups wine, 1 cup bing cherries, and 1⁄4 cup dried cherries to a boil in a saucepan over high heat. Pour over duck; return to oven. Roast until skin is golden red, about 1⁄2 hour.
4. Transfer duck to a platter; strain braising liquid and reserve for other use. Add strained cherries to warmed reserved sauce and spoon over duck. Serve with grilled vegetables, if you like.