Rex Hill Pinot Noir

Rex Hill Pinot Noir is a red wine made from Pinot Noir and listed under the Massachusetts appellation in the United States. The listing gives no vintage, alcohol level or oak treatment, so the tasting notes below describe what Pinot Noir typically offers, not a measured profile of this bottle. Pinot Noir is usually light to medium in body, with red-fruit aromas such as cherry, cranberry and raspberry. Depending on how it was made, you may also notice earthy, mushroom-like or dried-herb notes, and sometimes light spice from oak. Tannins are normally soft and fine-grained, and acidity is moderate to bright, which leaves the finish fresh. Wines from cooler growing regions tend to lean toward tart red fruit and higher acidity. Check the label for the vintage and any oak details. Pinot Noir is one of the most flexible reds at the table because it has little tannin and enough acidity to cut through richness. Roast chicken, duck breast, pork tenderloin and seared salmon or tuna all work well. So do mushroom dishes, lentils, and mild or semi-soft cheeses such as Gruyère, Brie or young Gouda. Very spicy food and heavily charred red meat will overpower a wine with this structure. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). Thirty minutes in the refrigerator before opening usually gets a room-temperature bottle there. Decanting is rarely needed for a wine in this style. If the first pour smells tight, 15 to 20 minutes in the glass or a brief pass through a decanter will open it up. A Burgundy-style glass with a wide bowl and tapered rim concentrates the delicate aromas. Unless the producer's notes say otherwise, assume this is a drink-now bottle best enjoyed within a few years of purchase. Most Pinot Noir at this level is made for current drinking, not long cellaring.