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Barboursville Nebbiolo Reserve 2015

Nebbiolo from Virginia
  • JS93
  • RP90
750ML / 13% ABV
Other Vintages
  • WE92
  • JS91
  • RP90
  • RP91
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750ML / 13% ABV

Winemaker Notes

Elegant and complex, aromatically enthralling depth of violets, forest loam, dark berry and tobacco notes. Full body, a firm, dense structure followed by a seamless, sustained finish.

Perfect with oven-roasted veal strip loin with ragu of fresh morels, roasted rack of lamb with reduction of Nebbiolo and blackberry, and pan-roasted duck breast with dried cherry sauce.

Critical Acclaim

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JS 93
James Suckling
A solid nebbiolo with dried-strawberry, floral, cedar and chocolate character. Very firm and chewy tannins. Sleek and racy. Needs time to resolve the tannins. Serious red. Drink in 2020.
RP 90
Robert Parker's Wine Advocate
The 2015 Nebbiolo Reserve was aged for 12 months in 40% new French barriques and comes in at 13.5% alcohol. Typically my personal favorite wine in Barboursville's lineup, this has its usual acidity and astringency, but the rest is completely closed for business. The mid-palate finesse seems fine, but the mid-palate is currently overwhelmed by the power. That can and will change. Opening with a bit of earth and smoke, it resolves into a hard-edged wine that simply needs about five years in the cellar. Sometimes these are hard to read young. This was a year with lots of difficulties in many Virginia terroirs (much more so in the North, though, most said to me), but this looks good and I'm optimistic about it. It may not become a great vintage here, but it should be a very good one. Today, though, even a fair bit of air just made it harder. I will say that another hour more finally saw this starting to open up. You are well advised, though, to come back around 2022 and see where we are. I suspect this will overtake last year's in time, but it is less than clear. This lacks the 2014's elegance and crisp edge, but it has far better concentration. Which one comes into better balance around 2025? They might both be nice, but the 2014 is certainly better today. Right now, leaning up on this 2015 seems advisable, but it is all about its potential. It may age better than anticipated, but let's be a bit conservative for the moment.
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Barboursville

Barboursville Vineyards

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Barboursville Vineyards, Other US
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The estate winery and vineyards are located on 830 acres of beautiful rolling hills near the Blue Ridge Mountains. We presently have 90 acres of vineyards and continue to expand. Under the direction of Luca Paschina, General Manager and winemaker, Barboursville consistently produces quality wines that have won international recognition. The Zonin family of Italy, brought their strong commitment to produce quality wines to Virginia in 1976. They were the first in the state to plant and successfully establish the revered vitis vinifera vines. The four Zonin brothers, proprietors of the largest Italian privately held wine company, descend from a family that has for centuries been wed to viticulture.
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Diversity of landscape, terrain and climate make Virginia one of the most exciting American wine producing states today. Its viticultural history reaches as far back as 1607 when early settlers made the first wine from indigenous American grapes.

Thomas Jefferson imported the first French varieties to Virginia and grew the Vitis vinifera species (the European species), though not with great success.

Today, however, increased knowledge and optimal vineyard management techniques bring prosperity with a great number of diverse varieties. Virginia’s varied landscape has created seven distinct AVAs (American Viticultural Areas).

Encouraged by an enthusiastic state government, fine wine production in Virginia continues to flourish. The state achieves success with a variety of wine types and styles including sparkling wines, Bordeaux Blends, Nebbiolo, Chardonnay, Viognier and less common whites like Petit Manseng and Vermentino.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

STC114636_2015 Item# 516359