The Hudson Valley was once the land of strange hybrid wines that were sweet, foxy, and just outright weird.
Today, most of the reds are produced with more familiar European varieties like pinot noir and cabernet franc. The style of the wines tend to be lighter bodied, relatively accessible on release, and quite fresh, which seems like a breath of fresh air in a world of self important wines. Even the hybrids, at least what’s left of them, are better than ever, with winemakers benefiting from old vines and the inevitable discovery of terroirs that are and are not suitable for specific grapes.
While this group of wines once tended to be an uneven bunch, the best wines bode well for the region and consumers, as the range of wines they get to choose from continues to expand.
— Gregory Dal Piaz, Snooth