HARVEST & VINTAGE NOTES
The grapes come from vines aged 4-28 years old that flourish in the Virginia terroir. They originate from the Loire Valley as well as Pomerol and St. Emilion, and are famed for producing elegant and complex wines worthy of aging. Barboursville vineyards are planted in sedimentary rock of volcanic origin with separate stratifications of sandstone and conglomerates. The stones (locally referred to as greenstone) are rich in iron and magnesium. The alteration of the greenstone in an oxidative environment, through ferrolysis, generates a rich, red-colored clay. This process creates acid soils which are slow in decomposing organic matter, and therefore require a very specific and natural fertilization approach consisting of chicken lotter and crushed limestone.
2017 was the 20th consecutive harvest under viticulturist Fernando Franco. A fine growing season in 2017 produced a beautiful crop, placing this vintage among the best Barboursville has ever experienced.
The fruit spends 8-12 days on the skins in stainless steel,with a maceration lasting 10 days. The wine is then aged for 12 months in new (10%) and used (90%) French oak barriques. Dark garnet core with brilliant clarity. Luscious aromas of licorice, root beer, clove and vanilla. Ample sandy tannins provide a backdrop for flavors of blueberry, vanilla bean and wood tones. Long-finishing with a remarkably soft palate.
WINEMAKER: Luca Paschina
GRAPES: 90% Cabernet Franc, 10% Petit Verdot
RESIDUAL SUGAR: 0.0 g/L
TOTAL ACIDITY: 0.56%
TOTAL SULPHUR: 65 mg/L