V. Sattui Releases 2003 Henry Ranch Pinot Noir

The first red to be bottled from the much-heralded 2003 vintage has been released: 2003 Henry Ranch Pinot Noir, a wine that has already won three Gold Medals in competition, as well as a Platinum Medal at the prestigious Critics Challenge in San Diego.
2003 was, much like this year, an atypical growing season with a cold and rainy April and May that delayed grape development. Late spring and summer were particularly hot; then a very cool and long ripening period in the fall produced ideal conditions for a stellar harvest, though it was not a large one.
The 2003 Pinot Noir is impressive, with perfumed, dark berry aromas, soft spicy tones in the entry and ripe flavors of white cherry, black tea and cranberry. The finish has some lingering dried plum, with a touch of oak and, right now, is a little green; but it needs only some time in bottle to soften up, about six months to a year.
The grapes are from our Henry Ranch in the cool Carneros region of southern Napa Valley where Pinot Noir grows so well. The Pommard clone, which produces a rich and elegant, low-yield Pinot was used.
The 2003 Henry took Gold Medals at the Tasters Guild International, the Finger Lakes International and the North of the Gate Wine Competition, then a Platinum at the Critics Challenge at which V. Sattui was also awarded “Top Winery in the Western U.S.” which is very exciting.
The price of the 2003 Henry Ranch Pinot Noir is $29 per bottle.
You can order wines on the website, vsattui.com, or visit the tasting room at 1111 White Lane in St. Helena, open 9 a.m. to 6 p.m. For orders, call 1-800-799-2337. Call (707) 963-7774 for more information.

Barbecued roast duck with Red Wine and Black Currants
The duck is first roasted to remove excess fat, then grilled over a medium-hot mesquite barbecue. If the fire is too hot, flames will erupt from the drippings. A reduction of the marinade is added to the reserved stock to make a light and complimentary sauce.

Ingredients

For the Marinade

• 1/2 cup dry red wine
• 1/2 cup black currant syrup
• 2 bay leaves
• 1 medium onion, sliced
• 1 medium carrot, sliced
• 6 black peppercorns
• 1 teaspoon whole cloves

• 1 4-1/2-pound duck, neck & giblets removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

• 1 cup chicken stock
• 1/4 teaspoon salt
• 1 pinch finely ground white pepper
• 1/4 cup fresh black currants (optional)
• 2 tablespoons unsalted butter
• Garnish 1/4 cup fresh black currants (optional)

Directions

Serves 3-4

The duck is first roasted to remove excess fat, then grilled over a medium-hot mesquite barbecue. If the fire is too hot, flames will erupt from the drippings. A reduction of the marinade is added to the reserved stock to make a light and complimentary sauce.

1. Combine marinade ingredients in a large mixing bowl.
2. Cut wing tips from duck and save for stock. Using a heavy knife or cleaver, split the duck in half through the back & breastbone.
3. Place duck halves in marinade, turning to thoroughly coat. Marinate for 6 to 12 hours in refrigerator, turning occasionally.
4. Preheat oven to 475 degrees. Prepare barbecue for medium-heat grilling.
5. Remove duck from bowl, reserving the marinade. Pat duck dry, then, with a knife point, prick the skin about 1/4-inch deep all over. Do not pierce meat.
6. Season duck with salt & pepper. Place on a roasting rack in a large pan and roast for 20 minutes to remove some of the fat.
7. Meanwhile, strain 2 cups of the marinade and place in a saucepan. Boil over high heat until reduced to 1/2 cup, about 15 minutes, skimming if necessary.
8. Transfer duck to the grill, breast-side down. Grill 3 inches from flame for about 25 to 30 minutes. Turn duck halves over and grill about 5 minutes more.
9. To make the sauce, add the stock to the reduced marinade. Boil until reduced to one cup, then season with salt & pepper. Add the currants. Whisk in butter to finish the sauce. Taste for seasoning.
10. Remove duck from grill and place on platter. Quarter the duck and slice the breasts. Garnish with fresh currants. Serve the sauce separately.

Wine Suggestions

V. Sattui 2003 Henry Ranch Pinot Noir

Related Information

• V. Sattui Winery