It’s very interesting when you taste wine. Subjective I guess. I recently had a bottle of 2006 Millbrook NYS Pinot Noir. (Sorry, no picture of the bottle, as it was a corporate gift with custom label I received at an event. )
As I tasted the wine, wrote my notes and in looking back, maybe this wine needed to be decanted.
Onto the tasting notes….As I poured the wine, it had a beautiful light ruby color. I found the aromas earthy with a hint of cherry. As I began to taste I found sour cherry at the beginning, with black pepper mid palate and spice on the finish. I tend to like my Pinot Noir fruity. I did let the wine breath quite a bit to open up but maybe I should have decanted this wine prior to drinking it.
The grapes used in this wine were 100% Pinot Noir from New York State. They were picked at 19 brix. Ideal bix to pick grapes is 21-23. Remember this in New York and there are many issues out of our control that will force the picking of grapes before the ideal time. Weather being the main culprit . This wine spent 9 months in oak and was bottled in August 2007. It sells for $16.50.
Millbrook’s Pinot Noir has one of the highest levels of resveratrol found. Medical studies have attributed the antioxidant resveratrol to help reduce cholestrol and fight cancer.
I think I will go back to the winery and get another bottle and decant it, so I can compare my notes.