Something fundamentally fabulous occurs when you eat duck, then take a sip of pinot noir. Whether it’s casseroled, crispy-skinned, packed in pancakes ... duck is the perfect match for these wines.
Ata Rangi Martinborough Pinot Noir 2013
Winemaker Helen Masters has squeezed every drop of deliciousness from 2013's stunning vintage to create this intensely perfumed wine. Cherry, red rose, smoke and sandalwood aromas lead to juicy raspberry, dried herb and anise notes in the mouth. Finely tuned tannins top it all off - and while it's a salubrious sip now, it'll only improve with time. Buy now or forever kick yourself.
Cloudy Bay Marlborough Pinot Noir 2013
The clay-based, alluvial gravels of Marlborough's southern valleys provide the fuel for the vines charged with producing this powerhouse pinot. It bursts with black cherry, plum, black tea and smoky spices on the nose, followed by a saucy, fruit-soaked palate and a long, lingering finish. It's youthful, vibrant and very precise, with a muscular spine designed to age gracefully. Sexy stuff.
Elk Cove Vineyards Willamette Valley Pinot Noir 2012
If you're after an excellent introduction to pinot from the western US, this is it. Subtle, baked strawberry, hedgerow fruit, cocoa and soft spices greet the nose, while the mouthfeel is slippery and succulent, with hints of savoury, meaty notes held together by buoyant acidity, fine, emery-like tannins and a long, spicy finish.
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