By Lenn Thompson, Executive Editor
John and Nancy Bruno, owners of Oak Summit Vineyard in the Hudson Valley only do pinot noir. It's the only grape the grow in their 6-acre vineyard. It's the only wine they make. And they are proud of the fact that they only use estate-grown fruit — not always the case in the Hudson River Region.
Their website states "There are no other grapes allowed in our
wine. What you
the bottle is what you see in the vineyard."
The idea that wine is made in the vineyard has been pushed into the land of cliche by wine marketing and PR folks of course, but that doesn't make it untrue.
No one thinks of pinot noir when they think of the Hudson Valley, but if this wine is any indication, it can be done — and done well — at least on a small scale.
Aromas of fresh red cherries and raspberries are accentuated by those of dried flowers, cocoa powder, warm spice, damp earth and just a little smoke.
The lithe, fresh palate — though a bit less interesting than the intricate, layered nose — presents cherry and strawberry fruit backed by spicy oak and chocolate. Acidity brings structure to go with silky, well-incorporated tannins and moderate alcohol.
The finish is medium-short and shows a bit of raw oak, but that barely detracts from the spicy, chocolaty finale.
Producer: Oak Summit Vineyard
AVA: Hudson River Region