Santa Barbara Winemakers.
Carina Cellars, mourvedre, 2004, Santa Ynez Valley. 13.8% Alc.
Score with a very sharp knife the skin of a nice plump duck. Place said duck in an oven at around 250 degrees on a rack with a tray to catch the juice underneath. Let roast slowly for around two hours. Score the skin again for the excess juice to run off and to get the skin crispy. Raise the temperature to around 450 degrees for another hour then turn the duck over and give another hour. Before you begin this exercise though, pour the above mentioned wine into a carafe and allow to breathe.
Duck should be pretty much falling off the bone and the skin juicy and crispy. Pour wine into glass, serve duck with a simple spinach salad with walnuts and stilton. This monstrously delicious wine was made for this meal.
Flavour profile for the sake of the Parkerites? Honeyed chocolate. I have boxed myself in with this one, honeyed chocolate takes me nowhere except maybe toblerone, but this chocolate is not milky nor bitter. We are advised on the back of the bottle that this Camp 4 fruit should age for the next 7 to 9 years. I don't think so. There is noone I have come across yet with such patience and still breathing. I have half a case of this left and a couple of shiners too. If any of these bottles reach 9 years of aging it's because I have been in an involuntary coma.
Cheers
May 25. 2006
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