When we heard about the Cloudy Bay Pinot & Duck Trail we instantly grabbed our gummies, gun and duck caller.
In actual fact it’s far more sophisticated than that (which is probably why we’re not on the invite list). Some of NZ’s best restaurants put on a Cloudy Bay Pinot Noir and signature duck dish pairing – flash eateries like Botswana Butchery, The Grove, Vivace and Pier 19 are involved in the gig which takes place during winter.
We all know how people fall over themselves to get a bottle of their Sauvy but Cloudy Bay’s increased focus on their Pinot, the only red in their range, is the one catching the eye these days.
In true winemaker waffle, this is described as “a seamless structure and concentrated palate, framed with ripe silky tannins and complex spicy oak and herbal notes.” We just thought this was a Pinot with class, power and elegance, a bit like an iron fist in a velvet glove.
It’s got massive cellaring potential of ten years plus but we reckon this is the ultimate dinner party red. And what to serve? Duck. Rich, fatty, glorious duck!