Duck Inn (Chicago) Pour Boys Wine Group Dinner

Duck Inn (Chicago) Pour Boys Wine Group Dinner

An abbreviated group of the Chicagoland contingent of our Pour Boys Wine Group met for dinner at Duck Inn, Chicago. 

The Duck Inn was opened in Chicago’s near south side Bridgeport neighborhood by Chef Kevin Hickey in 2014.

Previously Kevin worked with Four Seasons in Dublin, London and Atlanta before coming back to his native Chicago in 2004 — first at The Ritz Carlton Hotel as Executive Chef and eventually the Four Seasons Chicago as Executive Chef & Restaurant Director where he led his team to two consecutive Michelin Stars, the only Four Seasons Chef to receive Michelin Stars in North America and AAA Five Diamond status with the restaurant Seasons. He eventually opened the acclaimed restaurant, Allium.

In November 2015, The Duck Inn was named one of the “Best New Restaurants in America” by Esquire Magazine, named as one of the Top 10 restaurants in America by USA Today and chosen as Restaurant of the Year by Eater Chicago. The Chicago Tribune named Kevin Hickey, Chef of The Year for 2015. To date, The Duck Inn has been awarded the coveted Bib Gourmand by Michelin for six consecutive years.

We ordered from the menu a their two signature offerings to share - Rotisserie Duck with Foie Gras, and the All Natural Ribeye Beefsteak with Fries.

Peach Wellington - Duck and Foie Gras Sausage with duxelles Italian black truffle, klug farm peaches and peach jus …

And finally, no visit to Duck Inn is complete without trying their famous Duck Inn Dogs, their tribute to the classic Chicago Hot Dog. Made with all-natural beef and duck fat in a hog casing and grilled to a perfect snap, their dog is topped with all the classic ingredients of a Chicago dog. 

We brought from our respective cellars a flight of red wines to pair with the diverse food courses. 

As customary, when we bring BYOB, we share with the Sommelier, Chef, or in this case the owner/proprietor and Chef Kevin Hickey, who, as always, was enthusiastic and eager to taste. 

Sea Smoke "Southing" Sta. Rita Hills Pinot Noir 2013

Dan brought this from his cellar from his wine club allocation of this popular ultra-premium label from Sea Smoke, one of the Central Coast's cult Pinot producers. 

Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA produces highly rated Chardonnay and Pinot Noir due to the cool climate effects of the ocean breezes and well-drained, limestone-rich calcareous soil. 

The unique geography there is such that the mountain ranges lie perpendicular to the coast rather than parallel, so the Pacific marine layer fog and breezes sweep regularly into through the valley. 

The Southing label is sourced entirely from the Sea Smoke Estate Vineyard in the Sta. Rita Hills of Santa Barbara County. 

This is aged  16 months in 55% new French oak barrels.

This release was awarded 94 points by Wine Enthusiast and 90 points by Wine Spectator.

Bright Ruby Colored, medium bodied, ripe black raspberry and hints of strawberry and black cherry fruits accented by notes of mocha, cinnamon, spice, dusty rose and hints of cola.

RM 91 points. 

https://www.cellartracker.com/w?2044703


Domaine Vieux Telegraph Chateauneuf du Pape 2015

Lyle brought from his cellar this highly rated Rhône Blend. 

Our visit to Domaine du Vieux Télégraphe was a highlight of our trip to France and Provence and  Châteauneuf-du-Pape, one of  the most renowned wine producing area in the Southern Rhône River Valley. 

We blogged a few prior to and in our preparation for the trip and and our visit and then featured our visit to Domaine du Vieux Télégraphe. Châteauneuf-du-Pape in a blogpost at the time. 

That was a return visit for me as I visited Vieux Télégraphe during my tour to Châteauneuf-du-Pape back in 1998.

Domaine du Vieux Télégraphe is a leading producer in Châteauneuf-du-Pape and their flagship and signature label La Crau is one of the most celebrated grand cru of the southern Rhône.

Domaine du Vieux Télégraphe "La Crau" Châteauneuf-du-Pape 2015

https://unwindwine.blogspot.com/2019/07/domaine-du-vieux-telegraphe-chateauneuf.html

This much heralded release was awarded 96 points by James Suckling, 95 points by Wine Spectator, 94 points by Wine Advocate, 93 points by Jeb Dunnuck, and 92-94 points by Vinous.

Suckling said it best - “An array of red, blue and purple fruits. Gently spicy, chalky and fragrant, it has a very supple, fleshy and layered palate with a web of fine, smooth and supple tannins. Extremely elegant and composed. A long draw on the finish. Great depth and drive.” 

Wine Spectator said best from 2020 through 2035. Wine Advocate said It should drink well for up to 20 years. The fruit seemed somewhat subdued when compared to brighter the Force Majeure, perhaps we drank this too soon but at nine years it should be at a point to reveal its true nature and character. 

The flagship wine of the estate, as always, sourced from the oldest vines of the estate on la Crau,  the 2015 Chateauneuf du Pape, is a blend of 60% Grenache, 20% Mourvèdre, 15% Syrah and 5% other permitted varieties. 

Bright ruby-red. medium to full-bodied, floral on opening, ripe red and dark berries, kirsch, licorice, white pepper, smoky mineral overtone, hints of mocha chocolate on the long, silky finish laced with fine chewy gripping tannins.

RM 92 points. 

Force Majeure Parvata (GSM) Red Blend 2017

In light of Lyle bringing the VT CDP, I brought from our cellar this American version of the Rhône Blend, acquired from our wine club allocation. 

We discovered this wine during our visit to the Force Majeure estate and vineyards during our Walla Walla Wine Experience back in 2018. 

Like the Vieux Telegraph, this was a blend of the classic Rhône varietals - 42% Mourvèdre, 25% Grenache, 23% Syrah, 5% Counoise, and 4% Cinsault, all sourced from vineyards in the Columbia Valley Washington, Red Mountain Appellation. Indeed, Parvata means “mountain” in sanskrit, and hence is the name for Force Majeure's southern Rhône style blend, grown in the sandy, loamy soils of the lower section of the Red Mountain vineyard.

This was aged in 25% new French oak, mostly 400- and 500-liter barrels.

This too was highly rated getting 95 points from jebdunnuck.com and Robert Parker’s Wine Advocate, and 92 points from Vinous. 

Unlike the VT CDP with its long storied history over several generations, this is just the third vintage of this cuvée, first released in 2015.

Stephen Tanzer said, “Still a bit youthfully rigid today and in need of a year or two of patience.” 

Bright ruby-red, full bodied, expressive, vibrant, powerful, dense with an intense core of fresh ripe red, black and blue fruits, accented by spice, bitter dark chocolate, licorice and oak, finishing with ripe, fine-grained tannins on a long lingering finish. 

RM 93 points. 

https://www.cellartracker.com/w?3519567

https://forcemajeurevineyards.com/

https://theduckinnchicago.com/menus/