Wine Recommendation
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Wine Recommendation

Millbrook Vineyards Tocai Friulano

Millbrook Vineyards & Winery

2005 Tocai Friulano
(Hudson River Region)

Located an hour and a half north of New York City and the same distance south from Albany, Millbrook Vineyards & Winery has established itself as one of the best wineries in New York's Hudson River Region.

Winemaker John Graziano is the only winemaker Millbrook has ever had and he’s been making some of the region's most acclaimed wines since the winery's first releases in 1985.

Currently, 30 of the estate's 130 acres are under vine: 13 acres of Chardonnay, 5 acres of Pinot Noir, 7 acres of Cabernet Franc and 5 acres of Tocai Friulano. In addition to estate offerings, Millbrook produces and bottles Chenin Blanc, Pinot Grigio, Zinfandel and Gewurztraminer from grapes grown in owners John and Kathe Dyson's Central Coast California vineyard. The Dyson's also own a small vineyard in Tuscany and purchased Sonoma's Williams Selyem Winery in 1998.

Tocai Friulano, not to be confused with Tokay from Alsace or Tokaji from Hungary, is a grape native to the Friuli region in north eastern Italy. Graziano's 2005 bottling is a light lemon yellow in the glass with floral, melony aromas and hints of minerals and kiwi fruit. Clean, medium bodied and well balanced, this lovely white offfers just-ripe honeydew melon and kiwi flavors with subtle acidity. Serve it with charcuterie or antipasto.

Reviewed August 28, 2006 by Lenn Thompson.

Other reviewed wines from Millbrook Vineyards & Winery


The Wine

Winery: Millbrook Vineyards & Winery
Vintage: 2005
Wine: Tocai Friulano
Appellation: Hudson River Region
Grape: Tocai Friulano
Price: 750ml $16.00

Review Date: 8/28/2006

The Reviewer

Lenn Thompson

Lenn Thompson writes about New York wines for Dan's Papers,
Long Island Press, Long Island Wine Gazette, Edible East End
and Two words describe his taste in wine — balance and nuance. Lenn prefers food-friendly, elegant wines to jammy, over-extracted fruit bombs and heavy-handed oak. When reviewing, Lenn tastes each wine three times — alone right after opening, with food, and again the next day — believing that 90-second reviews are unrealistic and not how the average person enjoys wine.