Millbrook Vineyards & Winery

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.