Pinot Noir Fact Sheet & Recipe
Vineyards
Camelot 2005 Pinot Noir was produced from grapes grown in the heralded Languedoc–Roussillon region of southern France. By sourcing fruit from the Pinot Noir grape’s ancestral homeland, we are able to produce an outstanding, affordably priced Pinot Noir for everyday enjoyment.
Winemaking
Winemaker Melissa Bates blends state-of-the-art technology with old-world artisan winemaking techniques to craft an outstanding Pinot Noir that consistently over-delivers on quality. Fermented in stainless steel, our Pinot Noir is bottled straight from tank with no oak aging to accentuate its lovely floral and spiced-fruit aromas.
To order wines by phone, please call 1-866-366-4043. View our Compliance page for a list of those states where shipping is currently permitted.
Winemaker’s Notes
“Our 2005 Pinot Noir reveals a complex bouquet of spring flowers, raspberries, spiced plum, candied strawberry and truffles. Silky-smooth on the palate with luscious fruit, velvety tannins and a hint of dried herbs, this complex and delicious Pinot Noir culminates in a rich, elegant finish. Enjoy it with grilled salmon, rosemary chicken, herb-marinated lamb chops, roast duck, mushroom pizza, and mild cheeses.”
Camelot 2005 Pinot Noir |
|
varietal |
Pinot Noir |
appellation |
France |
Growing Regions |
Languedoc–Roussillon |
Fermentation |
Stainless steel |
alcohol |
13.5% |
TA |
0.56g per 100ml |
pH |
3.60 |
Pan Seared Duck Breast with Wild Rice, Cranberries and Pomegranate Molasses
Paired with Camelot Pinot Noir
Serves 8 people
- 4 each 8 oz Liberty Farms duck breasts
- 2 cups Wild rice
- ½ cup Cranberries
- 1 Tbsp. Kosher salt
- 2 each Shallots, minced
- ¼ cup Dried cranberries
- 2 Tbsp. Whole butter
- 9 cups Chicken stock
- ¼ cup Pomegranate molasses (available at gourmet stores)
- 2 oz. Pinot Noir
- 3 Tbsp. Butter (cold)
- Salt & pepper to taste
Heat 8 quart pot over medium heat, add butter. Once melted add shallots. Sweat shallots for 1min.
Add fresh cranberries and cook for 1 min. Add dried cranberries, chicken stock and wild rice with 1 tablespoon of salt. Bring to a boil and reduce to a simmer. Cover and simmer for 45 min. or until wild rice puffs open. Strain any remaining liquid from rice and set aside. Reduce excess liquid from rice to one cup, mix with rice and season with salt and pepper. While rice is cooking, score duck and season with salt. In large sauté pan over heat add 1 tablespoon oil. Place duck breast skin side down for 10-12 min. Drain excess fat as it accumulates in pan. When duck skin is golden brown and crispy turn over and cook for an additional 3 min. Remove from pan and allow to rest for 5 min. before serving. While duck is resting drain all oil from sauté pan and add 2 oz. of Pinot Noir and reduce by half. Add 1 oz. pomegranate molasses and cook until syrupy. Remove from heat and whisk in 3 tablespoon cold butter. To serve, place rice in the center of the plate. Duck breast is sliced on bias (across the narrow side). Place beside rice and drizzle with pomegranate sauce.