Ruby colored in the glass, our 2013 OFS Pinot Noir opens with aromas of red fruit and star anise. Upon the palate, flavors of dark cherry, orange peel, raspberry and a touch of clove bring together this medium bodied wine. Nice acidity and medium plus length ensure that this is an immediately enjoyable Pinot Noir.
1 c dry white wine or verjuice 4 T sugar 2 T honey Grated juice & zest of one lemon 2 ½ t vanilla 4 pints fresh blueberries, stems removed and rinsed 2/3 c red wine demi-glace sauce Kosher salt & freshly ground white pepper
Combine first five ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 2 minutes, add berries and cook 8 more minutes. Remove from heat and stir in wine sauce. Preheat oven to 450. Place the duck breasts skin side up and score across at a 45-degree angle. Sprinkle with 1/4 t salt and 1/4 t pepper on the meat side. Heat a skillet over high heat; add duck, skin side down and cook for 5
minutes or until skin is brown and crispy. Flip and cook for two more minutes. Remove pan from heat and transfer duck to a sheet pan lined with foil. Bake on the top rack of the oven for 6-10 minutes until medium-rare. Remove from oven, tent with foil, and let rest for 10 minutes. Slice into 1/4 slices and fan on plates. Nap with Blueberry Sauce and pair with De Loach Vineyards Pinot Noir.