Chaddsford Winery

Owners Lee and Eric Miller renovated a 17th century colonial barn in southeast Pennsylvania’s Brandywine Valley, converting it to a winery and tasting room. In 1982 they launched with 3,000 cases, all sold locally. Today they produce 30,000 cases, ranging from classic vinifera including Bordeaux and Italian varietals to whimsical sweet wines with seasonal names such as Spring Wine, Sangri-La, Spiced Apple Wine, and Holiday Spirit. Their sweet and grapey Niagara (notice the spelling, folks, it is not spelled Niagra) from Lake Erie is one of their best-selling wines.

This Pinot Noir is bright and a lightly saturated ruby to garnet. It is clear at the rim and has slow-moving legs. On the nose the wine has burnt wood, char, smoke, cherry, raspberry, and blackberry aromas. On the palate it is light-bodied and balanced with notes of cranberry, cherry, and woodspice. The mid-palate is silky and creamy. While the oak slightly overwhelms the delicate fruit, overall it is a good effort for such challenging conditions and for the diva of all grape divas. Serve with a rich, meaty seared Artic Char with wild mushrooms in a Pinot Noir-butter reduction.

Reviewed August 3, 2007 by Catherine Fallis.