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Barboursville Octagon 2010

Bordeaux Red Blends from Virginia
  • WS91
  • WE91
14.3% ABV
  • JS96
  • WS90
  • RP90
  • JS93
  • JS94
  • WS91
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14.3% ABV

Winemaker Notes

Fine garnet color with very forthcoming aromas of lush, fresh fruit, emphasizing ripened cherry, with intense berry aromas and flavors, still very youthful. A vintage favoring elegance over density, reminiscent of the 2007 Vintage, the wine benefits from a period of decanting before serving and opens with great warmth, showing fine age worthiness.

Critical Acclaim

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WS 91
Wine Spectator
This polished red offers black cherry, plum, licorice, toast and mineral notes. Focused and harmonious, with well-integrated tannins and firm acidity. Shows good cut and intensity. Better than previously reviewed. Drink now through 2020.
WE 91
Wine Enthusiast
Winemaker Luca Paschina has crafted an aromatic patchwork of dark plum, cassis and tar, plus baking spice, mocha and turned-earth details. Medium to full bodied, this selection shows impressive finesse that is characteristic of Barboursville wines, and the balance between its flesh and tannin-acid framework is spot on. Stash this one in the cellar for a few years. Cellar Selection.
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Barboursville

Barboursville Vineyards

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Barboursville Vineyards, Virginia
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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.

Virginia

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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.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

EPC26933_2010 Item# 142267