This 2019 Oregon Pinot Noir is dark garnet in color, with aromas of blackberry and ripe cranberry, predominantly fruity notes with some well-integrated oak. 100% Pinot Noir aged 9 months in French oak barrels. This wine reflects the essence of the appellation and flavors that make Oregon Pinot Noir so desirable, and at a very affordable price. Grown in an appellation that experiences cool summers and mild winters, this Pinot Noir offers an exciting contrast to California bottling, expressing a more delicate tannin structure and higher acidity that makes it elegant and well-proportioned. THis is the first wine in the portfolio to hail from the state of Oregon. Remove the duck from the oven and return to frying pan without excess fat, add the marinade and bring to a boil.ġ6.Serve the duck with the parsnip mash and parsley and cover with sauce.Here's the newest addition to the Coppola Diamond Collection Diamond Collection Golden Tier Pinot Noir, Oregon. Cook over a low heat and stir often for 15 minutes. Now add the cream and salt and pepper to taste. Return the parsnips to the saucepan and cook over low heat to remove the excess water.ġ4. Add a pinch of salt to the water and simmer another 10 minutes until the parsnips are soft and tender. Bring the water to a boil and reduce the heat to medium. Now place them in a pot and cover them with water.ġ1. Remove the cores and cut them into 3 cm pieces.
While waiting for the duck you can start on your parsnip mash.ġ0. Roast the duck for a further 15 minutes until crisp and golden.Ĩ. Turn the oven to 200° C, remove the foil from the roasting pan and Cover the roasting pan with foil and put it into the oven and bake for one hour.ħ. Put legs into a roasting pan and season the skin.Ħ. Heat a frying pan and remove the duck legs from the marinade, pat dry with kitchen towel and fry legs on both sides for 20 minutes (until brown and crispy).ĥ. Leave the duck legs to marinate for at least 1 ½ hours. Make the marinade with the balsamic vinegar, garlic, juniper berries and rosemary.Ģ. This Cabernet shows a rich, complex personality with ideal tannin structure.ġ.
Wonderful concentration and are intensely fragrant and well balanced. The palate exhibits flavors of cassis, plums, dark chocolate, and baking spices. The bouquet shows aromas of cherries, boysenberries, anise, and toasted wood. In addition to Inglenook, Coppola also owns the Francis Ford Coppola Winery in Geyserville, California. Reuniting this property was truly a dream come true, both for my family and for Napa Valley.” The Coppolas restored the Chateau and grounds to grandeur, making it one of the most beautiful visitor destinations in the Napa Valley. “In America, so few things that are broken apart are ever put back together. 1995, the Coppolas purchased the remaining part of the original property, which included the Inglenook Chateau and approximately 90 acres of vineyards, thus restoring the Estate to its historic dimensions. Coppola renamed the estate Niebaum-Coppola and in 1978 produced the first vintage of Rubicon. In 1975, Francis and Eleanor purchased part of the historic Inglenook Estate, including over 1400 acres of land and founder Gustave Niebaum’s Victorian home and carriage house. He has been making films for more than fifty years and wine for nearly forty. As a writer, director, producer, and technological pioneer, Coppola has created a body of work that has helped to shape contemporary American cinema.
Francis Ford Coppola is best known as the five-time Oscar-winning director, writer, and producer of such epic films as the Godfather trilogy and Apocalypse Now.
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