Violet Hill Pinot Noir

Violet Hill Pinot Noir is a Massachusetts-grown red from the Esplanda label, made from Pinot Noir, a grape that does well in cool New England conditions. The details on file don't include a vintage, ABV or official tasting notes, so what follows describes what Pinot Noir from a cool, northeastern growing region typically offers. Expect a light to medium-bodied red with red-fruit aromatics such as cranberry, tart cherry and raspberry. Earthy or savory notes like dried leaf, mushroom or a hint of baking spice are common too. Tannins in this style are usually soft and fine-grained. Acidity tends to be bright, which gives the wine a lively, refreshing feel and a finish that is clean and moderate in length rather than heavy. That higher acidity and modest tannin make it flexible at the table. It suits roasted chicken, duck breast, pork tenderloin and salmon, especially with a mushroom, cherry or pan-sauce component. It's also a good match for roasted root vegetables, grain bowls and mushroom dishes. Soft, nutty cheeses such as Gruyère, Brie or a mild goat cheese pair well and don't overwhelm the fruit. Skip very spicy or heavily charred dishes, which can make a delicate red taste thin. 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 to the right point. Served too warm, light reds can taste flat and alcoholic. Decanting isn't necessary for a wine in this style. Pouring it into the glass and letting it open up over 10 to 15 minutes is enough. Use a wide-bowled glass, ideally a Burgundy-style stemware, which gathers the aromas and gives the fruit room to show. Most domestic Pinot Noir is made to be enjoyed within a few years of release. Unless the producer indicates otherwise, treat this as a drink-now bottle rather than one to cellar for the long term. Its best qualities are fresh fruit and lively acidity, and both are most evident when the wine is young.