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J Vineyards Russian River Valley Pinot Noir
A lush, ruby-red in colour wine that vibrantly showcases firm, food-friendly acidity and plenty of black fruit flavors. Flavors of blackcurrant, plum and tart cherry on the palate.
Our Normal RRP: £30.99
Product Description
The story of J Vineyards & Winery begins in 1986, when Judy Jordan followed her dream of starting a winery specializing in sparkling wine. As a 25-year-old Stanford University graduate in Earth Sciences/Geology, Judy understood the land. Her belief that soil enriches the flavors of the fruit of the vine influenced her pursuit of unique terroir and “a sense of place” for growing wine grapes. This journey led her to Sonoma County’s Russian River Valley, known for cool climate grape growing and a great diversity of soils – perfect for Champagne method wines. After a few years of making critically-acclaimed sparkling wines like her signature J Vintage Brut and J Late-Disgorged Vintage Brut, she came to the realization that her Russian River Valley vineyards would also be ideal for producing site-specific, varietal wines. Judy Jordan, always curious and innovating, launched a single vineyard Pinot Noir in 1994, charmingly named after her eldest child, Nicole. Not one to show sides, soon thereafter she released a second single-vineyard Pinot Noir, Robert Thomas.The exploration of terroir in our nine, sustainably farmed estate vineyards, while over two decades in the making, has only just begun. The wide variety of alluvial soils found in our more than 200 acres in the Russian River Valley have been forming for millions of years and are continually revealing their nuances to us. In geologic terms, we are still in the embryonic stage and we look forward to more exploration vintage after vintage.
The J Vineyards Pinot Noir is a lush ruby-red wine that vibrantly showcases its cool-climate Russian River Valley pedigree. Aromas of rich chocolate and wild blackberry fill the glass. The wine delivers flavors of caramel, cinnamon and black spice. Traditional Pinot Noir fruit flavors of cherry and strawberry are also integrated in a subtle oak structure.
Grower: J Vineyards
Grape Variety: Pinot Noir
Style: Earthy and Subtle
Country: USA
Appellation: Sonoma County
Vintage: 2010/11
Closure: CORK
Alcohol: 14.3% ABV
Bottle Size: 75cl
Duck Breast, Lentil and Parsnip Salad
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
1/2 cup French green lentils
1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon red wine vinegar
Salt and freshly ground pepper
One medium parsnip (about 8 ounces), peeled
Vegetable oil, for frying
Four 5- to 6-ounce skinless duck breasts
5 ounces mesclun greens (10 loosely packed cups)
1. Put the lentils in a small saucepan, cover with 1 inch of water and bring to a boil.
2. Simmer over low heat until tender, about 20 minutes.
3. In a small bowl, combine the olive oil with the red wine vinegar and season with salt and pepper.
4. Drain the lentils and return them to the saucepan.
4. Add 2 tablespoons of the vinaigrette, season with salt and pepper and toss the lentils well.
5. Cover and keep the lentils warm.
6. Using a mandoline or a vegetable peeler, thinly slice the parsnip lengthwise into strips. In a large skillet, heat 1/2 inch of vegetable oil until shimmering.
7. Add one-fourth of the parsnips to the oil at a time and fry over moderate heat until browned, about 1 minute.
8. With a slotted spoon, carefully transfer the parsnips to paper towels to drain.
9. Lightly season the fried parsnips with salt.
10. Pour off all but 1 tablespoon of the oil in the skillet and heat until shimmering.
11. Season the duck breasts with salt and pepper, add them to the skillet and cook over moderately high heat until nicely browned outside and medium-rare within, about 4 minutes per side.
12. Transfer the duck breasts to a carving board and let rest for 5 minutes.
13. In a large bowl, toss the mesclun greens with the lentils. Thinly slice the duck breasts crosswise.
14. Add the duck to the salad along with the remaining vinaigrette and toss well.
15. Add some of the crisp parsnips to the salad and carefully toss again.
16. Transfer the duck salad to a platter, top with the remaining fried parsnips and serve right away.
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