About the Wine: The Hudson Valley has been producing wine since the early eighteen hundreds. The quality of the wine produced there is why you have never heard of it. Most of what is grown in sweet, low quality wine that is consumed only locally or as church wine, but many producers are working to reinvent the region with more classic styles of wine. This Noiret is a hybrid varietal distinctive to the region and grown with bio dynamic methods.
About THIS Wine: In the glass it is opaque with a violet rim. Vegetal notes dominate the nose, as is common in New York reds. Sour cherry is strong on the palate, reminiscent of a California Pinot Noir, but the wine is more robust that most California Pinots, with the exception of Russian River Valley. The weight and tannin of this wine reminds me of a Gevrey-Chambertin.
Drinking This Wine: This is good by itself but better with a roasted turkey and best with honey roasted pork.
Overall Impression: I have had much more expensive wines from better known appellations that were not any better. This one is good for the price.
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