Pahlmeyer's Jayson Pinot Noir ($65) is a lovely, luscious full bodied Pinot with layers and layers of smoke and finesse. 

Jayson Pinot has a nose of Bing cherries and rich earth, with blackberry and elegant tannins on the palate; the wine has a long complex finish with touches of plum and spice, with a long elegant finish. The fruit and acid balance in this wine make it a quintessential Sonoma Coast Pinot Noir, lively in the mouth with lots of stuffing and complexity at the same time.


"Its dark ruby color is accompanied by a sumptuous perfume of crushed rocks, spring flowers, blueberries, raspberries, plums, and spice. This medium to full-bodied, pure Pinot should age nicely for 7-8 years. 91-93 points Parker (barrel sample)"

Recipe  Roasted Duck with Cherries

This recipe takes advantage of the cherries in season in June. This natural pairing of duck and cherries will match the rich fruit of the Jayson Pinot. Enjoy

1 duck ( 3-4 lbs)
salt and pepper
½ lbs of cherries, pitted
3 tbs of Maderia wine
¼ cup of chicken or duck stock

Remove any fat from the cavity of the duck and prick the skin of the legs and breast with the tip of a sharp knife. This will help the fat to render out of the skin. Season well with salt and pepper, inside and out and let rest in the refrigerator overnight. Let the duck rest at room temp for 1 hour before roasting.
Preheat oven to 400.

Roast duck for about 45 minutes, turning it from side to side every 10-15 minutes, ending with the breast side up. Pour and skim off as much fat as you can, from the pan juices and add the cherries, Madeira, and stock. Roast for another 15 minutes. The duck shoul still be pink next to the bone. Let the duck rest for 15 minutes before carving.

To carve, remove the legs and slice the breast and reserve all the juices to add to the well skimmed pan juices. Serve with the cherries and pan juices