Pinot & duck, what a combo!
Wine Selectors have hit the nail on the head matching this Red Hill Estate Cool Climate 2016 Pinot Noir with Chef Max Paganoni’s Corn-Fed Duck Breast with Fermented Grains recipe. The wine and recipe are part of their 2019 Chef & The Cellar Calendar Collection.
Red Hill Estate hails from Victoria’s Mornington Peninsula region (just over an hour from Melbourne) and from what I can see online, they have amazing views! This Pinot was crafted by chief winemaker Donna Stephens.
I found the wine a pretty garnet gemstone shade in the glass. On the nose, it’s rather gamey alongside whiffs of cherries and vanilla. In the mouth, it has a super elegant structure and is full of flavours of juicy cherries and berries, a hint of anise/liquorice and it has a very fine tannin. A beauty!
A big thanks to WS for this wonderfully elegant sample!
All opinions are based on my own taste buds. Wine is subjective & always evolving, so make sure you drink what you enjoy! #sample #opinionsaremyown #tcweekdaywine