Battle Creek Pinot Noir 2004

Upfront aromas of smoke, charred meat, shoe polish and smoked damson plums give way to subtler aromas of brown sugar, mace, Ranier cherries, currants and stone fruit skins. Full, firm but sweet attack loaded with vanilla, licorice and Italian plums. This wine is medium bodied, at least, and very broad across the mid palate, but graceful, with supple fluid texture. The fruit profile frequently shifts focus, with variations on the typical themes of cherries, plums and currants, always well-framed by spice. Tannins are substantial, but always in-bounds, herded by the balanced acidity. The finish is long and vibrant.

Battle Creek Vineyard Pommard - 40% 0.65 TPA Wadensville - 20% 1.25 TPA Dijon 113 - 20% 0.97 TPA Dijon 777 - 20% 1.14 TPA Average Tons PA 0.93 TPA

Aron Hess

This wine is bright and offers a nice richness we are seeing in a lot of Pinot these days. Focus on duck or another fowl that would offer a bit of richness; squab would be another great choice. I like to roast the legs seperately from the breasts in order to slow cook the legs and crisp the skin. The render the duck breast and just 'sear' the meat.

276 cases

All French oak, 40% new, 60% 1-2 year old