Wine Recommendation
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Wine Recommendation

Millbrook Chardonnay  New York

Millbrook Vineyards & Winery

2004 Chardonnay
(New York)

Along with Pinot Noir, Millbrook Vineyards & Winery is probably best known for its Chardonnay. Both varieties have brought the winery exposure from publications like the Wine Advocate and the Wine Spectator – and make Millbrook one of, if not the, best producers in the Hudson River Valley region.

I first tasted Millbrook's Chardonnay at George Mann Tory Tavern restaurant in historic Schoharie, NY. I don't recall the vintage, but the barrel-to-steel balance was nice and there was plenty of acidity to go with my meal. It was one of the first Hudson Valley wines I'd ever tasted, and the quality impressed me.

Of Millbrook Vineyards & Winery's 30 acres of vines, 13 acres are Chardonnay. But, winemaker John Graziano – with the winery since its inception in the mid 1980s – blends estate-grown fruit with fruit grown in the Finger Lakes and on Long Island as well. Hence, Millbrook's 2004 Chardonnay carries the New York State appellation-designation on its label. The wine is clearly fermented partially in oak and partially in stainless steel. Aromas of ripe pear, roasted apple and citrus serve as the opening to a well balanced, if simple, wine that is medium-bodied with flavors that match the nose. Lightly creamy on the mid-palate, the finish is highlighted by subtle spice and acidity. Roast chicken is a classic match and it works here.

Reviewed September 15, 2006 by Lenn Thompson.

Other reviewed wines from Millbrook Vineyards & Winery


The Wine

Winery: Millbrook Vineyards & Winery
Vintage: 2004
Wine: Chardonnay
Appellation: New York
Grape: Chardonnay
Price: 750ml $15.25

Review Date: 9/15/2006

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.