Duck and Pinot Noir?
You don't say!
I recently worked a small Maison Louis Jadot wine event at my current employer and got the opportunity to taste a few creations of Frédéric Barnier, the technical director of Côte d'Or at the house. One notable one was his Gevrey Chambertin Clos Saint Jacques. Particularly because of the third course of the meal, Duck Breast with a Five Spice Jus over Sweet and Sour cabbage (still a bit crisp!) and Candied Kumquat with edible nasturtium (both local, nasturtium courtesy of my friends at Harpke Farms).
FIrst off, let me say, Florida needs to grow up! This was the first properly cooked piece of duck breast I've had since relocating from New York City to Florida. Duck is NOT POULTRY! It is RED MEAT! TREAT IT AS SUCH! Thank you Chef Jeff for leaving it medium rare.
Back to the wine!
For a baby of a Gevrey-Chambertin, it's quite nice. A LOT of red currant...no...lingonberry, on a firm terroir-driven base of magnesium carbonate (clay) and iron sulfite. Or is it iron sulfide (fool's gold)? Almost no rocks....must be lower in the vineyard. Interesting malic and tannic acidity, if it wasn't already opened, I wouldn't have opened it for a few years.
I'm going to add this to my Buy Now, Drink Later list. Get a case, and have a bottle or two every year and watch how it grows. It's delicious now, but will be phenomenal in 5 to 10 years.