Logan Pinot Noir

[Innkeeper]

We were able to taste the '97 versus the '98 in the tasting room in February. At that time we preferred the '98, bought some, and wondered what we would do with the rest of the '97. Well last night we popped one with the same pork chops. Incidentally they are rubbed with OO, and seasoned on one side with Penzeys' Pork Chop Seasoning and on the other side with their Bay Leaf Seasoning. The wine was better than ever. It had become darker in color, and the juice had morphed into an elixer similar what happens to a twelve year old Bordeaux. Acidphobes might not be too happy, as the acid did become pronounced. We loved it. Even this "second tier" Sleepy Hollow stuff does wonders in the bottle.