213 High Street
No stranger to The Smith, I was curious to see what they had up their sleeves to round off our preview of the 2012 Cloudy Bay Pinot & Duck Trail.
2010 Cloudy Bay Pinot Noir
Six clones of pinot noir were hand harvested with ripe flavours and moderate sugar levels. The first of the fruit was picked on April 2nd with the harvest completed on April 16th. 12 months of maturation in French oak barrels, approximately 40% new.
Magret Duck Breast with Farro & Almond Pilaf, Spiced Fromage Blanc
The sous vide Margret duck breast is from Gippsland, with a quenelle of musky fromage blanc mixed with cumin & sea salt, perched atop an earthy Mt Zero organic farro pilaf tossed with shallots, garlic, quince, almonds & parsley.
A rustic dish, visually not as vibrant as its counterparts that preceded it at Number 8 and Taxi but the duck was beautifully cooked. Perfectly pink and tender, the pinot had a noticeably smoother and rounder finish on the palate when paired with the duck.
For more information on the Pinot & Duck Trail in July 2012, check out Cloudy Bay’s Facebook page.