Luca and Frank and my (to this point untouched) white wines |
In my previous post on Barboursville, I related the fact that the winery had switched from the traditional Northern Rhone production for this variety to:
- Fermentation in stainless steel
- Avoidance/suppression of malolactic fermentation
- 9 - 12 months aging in stainless steel
- Lees stirring in the SS tanks.
Switching to reds, we tasted the 2015 and 2010 vintages of the Cabernet Franc. The 2015 showed red fruit and some green bean. On the palate, ripe, bright fruit, salinity, and a lengthy finish. The 2010 showed smoke, tar, green bean, and red fruit. Sweet red fruit, salinity, savoriness on the palate.
Of the 2014, 2011, and 2009 Nebbiolo Reserves, I preferred the '09. It showed olives and a bit of tar on both the nose and palate and with a bright acidity on the latter. I felt that this vintage also showed the best concentration of the three.
We tasted the 2012 (50% Petit Verdot, 50% Merlot), 2010 (60+% Merlot, 15% Cabernet Sauvignon, with the remainder Cabernet Franc and Petit Verdot) and 2004 (70+% Merlot) Octagons.
The 2012 showed coffee, berries, cedar, and baking spices on the nose. Medium-bodied on the palate with a medium-length finish. The 2010 was elegant. Berries, cassis, mocha, and baking spices on the nose. Medium-bodied with a long, creamy finish. The 2004 was phenomenal. Red fruit, tar, chocolate, and baking spices on the nose. Balanced with a lengthy finish.
Barboursville Vineyards produces an extensive portfolio of wines, with both current year and library wines available for purchase to visitors as well as on its website. The signature wines for me, though, are the Viognier and Octagon.
©Wine -- Mise en abyme
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