Pinot Noir is a variety that captures the imagination of every winemaker at some point (and most wine drinkers).  Pinot Noir has been called the "especially" grape, because almost everything that applies to most grape varieties *especially* applies to Pinot Noir.  Are grapes hard to grow?  Yes, especially Pinot Noir. Do grapes reflect the unique characteristics of their growing environment? Yes, especially Pinot Noir. Do you have to be careful making wine? Yes, especially Pinot Noir.  It's this last point that has always caused me concern, because Pinot Noir requires a winemaker to show restraint and to be delicate, two traits that no one has ever accused me of.

This varietal thrives in regions with cooler temperatures, such as parts of Burgundy in France, Oregon in the United States, and even Tasmania in Australia. Warmer climates tend to overwhelm the subtleties of the variety leading to very warm and bland jammy characters.  But climates as ours are better--in my opinion for the style of wine I enjoy--as the grapes benefit from a longer and slower ripening process, resulting in a wine with finesse, complexity, and a distinctive expression of its terroir.

The wine has a very nice ruby color, and the aromatics are a great blend of fruit-driven tenor and savory bass notes.  On the palate, the wine shows nice length and in traditional Allegro fashion perhaps a surprising amount of tannic structure.  For fans of Oregon Pinots, this may disappoint, because it's its own style.  But this is Pennsylvania after all, and we're just a bit different.

Our Pinot should develop nicely in the next few years, but it's not one to cellar for too long.  It'll pair well with dishes like roasted duck, salmon, or mushroom risotto.