Roast Duck

Mad Duck

Lodi Zinfandel 2021

TW Excellent 2021 vintage — 10 days ago

Château Pichon-Longueville Baron

Baron de Pichon-Longueville Pauillac Red Bordeaux Blend 2003

Shay A
9.4

This was served during my annual WWC hosting. Typical format of sparkler, three whites, four reds, one dessert, all served blind.

Poured alongside the 2003 Mondavi VHR as a comparison. 60 cab/40 merlot.

Decanted an hour. The similarities between this and the ‘03 Mondavi VHR the first hour was shocking…even as the host, I wondered if I switched the wines. Slight hint of brett but certainly not overpowering. Leather, herbs de Provence, sweet vanilla pipe tobacco, graphite up front aromatically. Dark roast mocha, red and black berry fruit, cassis, really nice vein of acidity and tannin. This remained unchanged during the lunch. Seems like it’s in a peak window (maybe close to the top?) where I imagine it will hold another 5-7yrs easily before turning more tertiary.
— 9 months ago

Ira, David and 33 others liked this

Caymus Vineyards

Special Selection Napa Valley Cabernet Sauvignon 2008

Smooth and really good fruit. Paired well with the wagyu picanha roast done in the grill. From magnum — 2 years ago

Eric, Rolf and 1 other liked this

La Rioja Alta

Reserva Viña Ardanza Rioja Tempranillo Garnacha 2010

This stuff is unreal. Paired with a heart lamb roast for a special occasion. Yum. — 3 years ago

Château Talbot

Saint-Julien Cabernet Sauvignon Blend 2019

Quite smoky & raw. Gravel & raw cacao. The fruit really hidden right now. Barely hinted. After some time a bit of cassis emerges.
Dense on the palate. And quite burly. Big tannins, juicy yet very present. Great depth. Roast, cacao, very masculine.
This is way too early to drink this, still needs time to settle down. Brilliant but way too young.
— 3 days ago

Tom, Gage and 8 others liked this

Enderle & Moll

Liaison Pinot Noir 2020

Really delicious. Wasn’t sure what to expect at this stage, have others in storage for some evolution but this was wonderful tonight. Opened the bottle 7 hours before but no decant and it was very giving. Somewhat pale in the glass but so much red fruit on the nose and the palate. Almost feels slightly carbonic in terms of how it is expressing but I don’t think it actually is. Incredible length and freshness on the finish - great acid. Excellent pairing with a Tuscan style roast chicken and mushrooms. — 10 months ago

Ira, Lyle and 5 others liked this

Joao Pato (Duckman)

Rosa Duck Fernão Pires Baga

Wow so good! Natural sparkling rosé with lotttsss of sediment. Juicy orange character makes this very drinkable. I love how inventive Portuguese wines are lately. — 2 years ago

Brian liked this

C.V.N.E. (Compañía Vinícola del Norte de España)

Imperial Gran Reserva Rioja Tempranillo Blend 2004

Last Sunday lunch with Roast Lamb. A 20 year old Rioja fitted the bill nicely. A blend of 85% Tempranillo, 10% Graciano and 5% Mazuelo. Aged in new French and American oak for 24 months. Aromatics of tobacco leaf, plum, ashphalt and a bit of tar. A medicinal note the following night. The palate is medium to full bodied with berry, plum and liquorice. Resolved Tannins - quite fluid. This was Wine Spectators No. 1 wine for 2013 and now drinking at its peak but could go on for another 5 years on the evidence of this superb wine. — 3 months ago

Ray, Peter and 28 others liked this

La Bastide Blanche

Bandol Mourvedre Blend 2015

Dark, brooding, almost fruitless. Deep and yet fresh.
Classic Bandol on the nose with leather, spices, garrigue, roast, dried mint and just barely a hint of dark, ripe, creamy blueberries & cassis.
On the palate this is supple, mid-weight, rich with pronounced yet so finely polished tannins. Juicy & fresh, poised and with great depth. A iron fist in a velvet glove.
Surprisingly accessible right after opening yet gains complexity & depth with time. A brilliant food wine! And great value, too!
Love it!!
— 2 years ago

Daniel and Lyle liked this

Château de Beaucastel

Châteauneuf-du-Pape Red Rhône Blend

Nose of black tea, portobello, baked plum and soft, unctuous cherry. Kirsch-chocolate, blood orange, French roast, marigold, ferromagnesian elements. Coffee, baking chocolate, black cherry skin, cigar smoke, venison jerky, char, cassis, and vine charcoal.


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— 2 years ago

Neil, Ron and 2 others liked this