Tag: Barboursville Vineyards

Dinner Wine

/ Paul / Leave a comment

Lately we’ve been returning to favorite wineries and tasting wines from our library and pairing them with delicious meals.

Warren spent this past rainy Saturday in the kitchen creating a mushroom demi-glace to serve atop a roasted veal chop partnered with roasted potatoes and roasted green beans tossed with blanched sweet peppers.

The next step was selecting a wine to appropriately pair with this delicious meal. Warren spent time perusing the wine rack for the perfect wine. He selected the 2016 Octagon from Barboursville Vineyards.

Once the wine was aerated into our glasses and a taste was had we noted blackberry, dark current, tobacco and a lengthy finish. There was also a bit of a “chew” on the palate. It paired beautifully with the veal chop and mushroom demi-glace.

We need to plan a trip to Barboursville soon. We only have one other Octagon on our wine rack. If you haven’t been to Barboursville recently, you need to plan a trip as well. And when you visit them, tell them Virginia Wine Time sent you!

Visiting Old Favorites

/ Warren / 2 Comments

A recent visit to the Monticello area offered us the opportunity to sample releases from favorite wineries. Here we present wines (and the wineries) that we enjoyed most:

Barboursville Vineyards: I always pay attention to the reserve wines at Barboursville, and this time was no exception. The Sauvignon Blanc Reserve 2016, Vermentino Reserve 2016, Viognier Reserve 2017 and the Cabernet Franc Reserve 2017 all earned my top scores. Perhaps it was due to the hot day, but I particularly enjoyed the Vermentino Reserve 2016 with its floral notes and nice mouth feel. I did, however, leave with a bottle of the Octagon 2015 to add to our collection of the Octagon line on our wine rack.

Blenheim Vineyards: We always hope to run into winemaker Kirsty Harmon when we visit Blenheim Vineyards, and we were in luck this time around. The Albarino 2018 was my favorite; faintly floral with orchard fruit on the palate, it should complement light fare, shell fish, and fresh fruit. The light-bodied Cabernet Franc 2017 with its cherry notes is destined to please with grilled fare, comfort foods or on its own with sliced deli meats and cheeses.

Cardinal Point Vineyard and Winery: On a hot day, it was hard to not appreciate the 2018 Quattro, a blend of Riesling, Gerwurztraminer, Vidal Blanc, and Viognier; however, this fruity blend should also come in handy during the upcoming Thanksgiving or Christmas holidays—-never to early to think about future menus! Be sure to sample the 2017 Clay Hill Cabernet Franc—-red berry notes and a bit of spice on the finish reminded us why Cabernet Franc is one of Virginia’s signature grape varieties.

Gabrielle Rausse Winery: We continue to be impressed with this winery, and I always seem to leave with a bottle (or two) of the Vin Gris de Pinot Noir, and this time from the 2018 vintage. The Rose 2018 produced from Cabernet Sauvignon was another favorite; strawberry flavors were noted with a dry, crisp finish. The non-vintage Cabernet Franc can be described as very berry; a light-bodied, fruity palate make this one delicious to sip on its own or with food.

King Family Vineyards: We expect to see lots of rose produced from the 2018 growing season, and were not disappointed to see the Crose 2018 on the tasting menu here. This is always one of our favorite roses, and we stock up whenever to visit King Family Vineyards. Loads of bright red berry notes and flavors with a crisp finish aptly describe the Crose 2018; buy to enjoy now or throughout the year—-rose is versatile! I made certain to purchase the complex Meritage 2017; it presented dark fruit aromas and flavors with a note of tobacco and cedar. It is still young and a bit tannic—-buy now and decant or store and enjoy later.

Pollak Vineyards: Yay for Chardonnay and the 2017 Chardonnay from Pollak Vineyards; tropical fruit notes and a crisp finish make for a lovely representation of this grape without the oaky presence. And yes, Rose 2018—-this one driven by Cabernet Franc, I noted flavors of strawberry and watermelon and appreciated its crisp acidity. The 2015 Meritage showed quite well; expect dark plum, black cherry and currant characteristics with spice on the finish and a bit of a tannic “chew.”

Our next post will feature new favorites (or at least new to us.). In the meantime, visit these excellent wineries while in the Monticello area. Please mention that Virginia Wine Time sent you!

Celebration and Summer Favorites

/ Warren / Leave a comment

In the next two posts, I will conclude a wrap up of wineries that we visited while celebrating our marriage which took place in February. Since we were in the Monticello area in June, our focus was find summer-appropriate wines; of course, we kept an eye out for wines that could be poured during cooler weather or those we thought were aging in the cellar.

Barboursville Vineyards: We always plan to stop here for a tasting; however, we always put a visit here at the top of our itinerary for the day to avoid the crowds in the tasting room. As a result, we always enjoy our tasting experience and get to ask the pesky questions that we always ask. Anyway, a mix of warm weather and light fare requires fruity, crisper wines and the Chardonnay 2014 that is cold fermented in stainless steel gets the nod here. However, I appreciated the more complex Vermentino Reserve 2013 with its notes of lemon/lime, mango, and hay as well as the Viognier Reserve 2013 with its floral aromas and tropical fruit palate. Both of these reserve wines should partner well with poultry, pork, or shellfish. I did purchase a bottle of the Nebbiolo Reserve to rest a bit on the wine rack. Lovely aromatics of violet, tobacco and plum were noted; it’s still young, so I’d advise aging for a bit or decanting to those who are more impatient!
IMG_2396
Cardinal Point Vineyard and Winery: We were greeted by Sarah Gorman who invited to taste the latest releases in the tasting room. The 2014 Green seems destined to please in the midst of any heat wave; it is a mix of 50% Petit Manning and 50% Chardonnay. However, this is not a blend; rather, these are co-fermented. The result is a crisp wine that presents elements of lime, apple and pear. For those who enjoy vino verde wines, this one should be a pleaser. Spicy stir fry dishes or grilled poultry topped with a tangy sauce might pair better with the 2013 Quattro, a sweeter pour that is a blend of Riesling, Gewurztraminer, Viognier, and Traminette. It boasts a residual sugar level of 2 % along with a lovely floral nose and a fruity palate. Burgers or barbecued ribs on the grill? The 2014 Rockfish Red with its ripe cherry flavors and subtle spicy note would be the perfect partner; it is made from Cabernet Franc grape—-enjoy now!
IMG_2436
Jefferson Vineyards: The Chardonnay 2014 was my pick for favorite summer sipper; fermented in stainless steel, it presented apple and soft peach notes as well as a refreshing acidity. Paul preferred the Rose 2014 and its palate of strawberry and melon; he envisioned a Wolftrap concert with this one, so a bottle of it made its way home. For fall or winter fare, we both thought that the Petit Verdot 2013 deserved a space on the wine rack. Its smoky nose and aromas of plum and leather gave way to flavors of plum and dark berries. I also caught a trace of mineral toward the end.
IMG_2473
And I’m not done yet—-more wines to recommend! In my final wrap up, I will include a visit to the new Gabriele Rausse tasting room, special barrel tastings from winemaker Stephen Barnard, and favorites from King Family. Stay tuned——in the meantime, visit the wineries reviewed in this post, and mention that Virginia Wine Time sent you!

6 Tasters, 5 Cabernet Francs, 1 Winner

/ Warren and Paul / Leave a comment

Paul and I hosted a blind tasting of five Cabernet Francs from Virginia (of course). Our amateur team was provided with a simple scoring sheet and after a brief discussion about the Cabernet Franc grape and its characteristics, the tasting began. The wines were wrapped in paper bags so that our tasters did not know which wines they were tasting, and these included the 2012 Barboursville Reserve, the 2013 Marquis de Lafayette by Breaux Vineyards, Gadino Cellars’ 2012 Cabernet Franc, a 2013 offering by King family, and 2013 Cabernet Franc by Zephaniah. Light fare was served as the tasting and scoring was conducted, and these allowed our team to see how the wines paired with cheeses, dried meats, and prosciutto-wrapped dates.

So which Cabernet Franc won the contest? Here is how they ranked:

Gadino Cellars 2012
Barboursville Vineyards 2012 Reserve
Breaux Vineyards 2013 Marquis de Lafayette
King Family Vineyards 2013
Zephaniah Vineyards 2013

Our team of sippers appreciated the brambleberry and tobacco notes of the Gadino Cabernet Franc; it also offered a generous length. I found it to be very lively with vibrant fruit elements. The Barboursville Reserve was a close second but was a bit tight at the beginning compared to the winner; lots of swirling coaxed out the cedar and pepper notes and eventually dark berry aromas and flavors.

Once the official tasting was done, we feasted on braised lamb shoulder chops flavored with fresh mint and green olives, couscous, and roasted green beans topped with roasted almond slivers. These paired quite well with the wines that were poured for the tasting.

It was fun to showcase one of Virginia’s premier grapes at this taste off. We did not take ourselves too seriously, and we enjoyed the conversation that the wines engendered.

Seek out these or other Cabernet Francs and hold your own wine tasting with family, friends, and food. Of course, always mention that Virginia Wine Time sent you! Watch the video of our tasting below by pressing play.

Just Married!

/ Warren / 3 Comments

Paul and I have not posted lately because we’ve been preoccupied with a very special event—our wedding! Yes, we got married on February 20 and then hosted a celebration dinner on February 21 at Chef Geoff’s restaurant in DC. And yes, Virginia wines helped to make the event very memorable.

weddingWe were officially married at the DC Courthouse on February 20 at 11:30 AM. Our good friends, Jill and Michael Dail as well as family members that included my parents, sister, brother-in-law, nephew and Paul’s mom joined us to witness the brief ceremony. The Dails then treated us all to a spectacular lunch at Black Salt restaurant. ShapsA round of bubbles paired nicely with fresh oysters from both the New York and Rappahannock beds; seafood entrees that included crab cakes and pasta topped with ahi tuna proved to be perfect matches with the Michael Shaps Wild Meadow Vineyard Chardonnay 2010.

The celebration dinner was held on the next day, and Mother Nature threw a day’s worth of snow, ice, and freezing temperatures our way. However, we were not deterred, and family and friends gathered at Chef Geoff’s restaurant that evening. Dinner options included crab cakes, hanger steak, and pasta tossed with a walnut pesto. Cabernet Franc Reserve_230x627 Viognier Reserve_230x627Barboursville’s Viognier Reserve 2012 and Cabernet Franc Reserve 2012 were poured for our guests. We all had a wonderful time in spite of the wintry mix falling outdoors; in fact, the evening seemed to fly by all too quickly. Before we knew it, Paul and I were cutting the wedding cake and bidding adieu to guests who made us feel very special.

Virginia wines have always played a special role in our relationship, and we were very excited to be able to enjoy these special wines during our very special weekend. Hosting a special occasion at a favorite venue? Ask the events planner to serve Virginia wine, and mention that Virginia Wine Time made the suggestion.

Barboursville Vineyards

/ Paul / Leave a comment

Virginia Wine Month logoEvery Columbus Day weekend we travel to Charlottesville to visit with family and to revisit some of our favorite wineries. Sometimes we even visit new wineries. This past weekend we did just that. We visited several of our favorites and a new winery. Over the next few posts we’ll recap our visits and share with you the wines we enjoyed at each winery.

barboursville4

Barboursville Vineyards is always a must visit when traveling to Charlottesville. We try to stop there each time we visit. This time we went early on Saturday to do a tasting to find out what new wines were on the menu and what our new favorites would be. Barboursville has been working hard to make the tasting experience better and not like a cattle call like it has for us in the past. This time was different. The stations were set up efficiently and we moved easily from tasting to tasting. There are so many wines to taste on the menu that you need to be sure to us the dump bucket or select only those you are interested in tasting.

barboursville3

From the white wines on the menu we both thoroughly enjoyed the 2013 Chardonnay Reserve. We noted pear, citrus, good acidity, and a toasty finish. We also noted a lengthy finish. Warren has always been a fan of bigger chardonnays and I am slowly joining the band wagon.

Of the red wines we both preferred the 2012 Cabernet Franc Reserve. We noted raspberry, tobacco, cedar, cherry and a smooth ending. We both thought this wine would go well with light fare or even on its own.

barboursville2

barboursville1

Before leaving we purchased our favorite wines and a few others. We know we’ll return in the near future. If you find yourself in Charlottesville you should plan a trip to Barboursville Vineyards. And when you do, tell them Virginia Wine Time sent you!

Shorts, Coats, Snow Boots, and Sunscreen

/ Warren / Leave a comment

Yes, the last weekend in March brought with it a variety of weather phenomena. We checked the forecast that predicted sun and warmth then cold and rain for the weekend in preparation for our trip to the Monticello area. We were indeed prepared for anything that Mother Nature could throw at us. At it turned out, it never really got that warm, the sun never came out, and the weekend ended with unexpected snow. Oh well—at least we got to sample some excellent wines while we were there. Here is a round up of three wineries that we visited:

Barboursville Vineyards: Despite the cold drizzle, we went to Barboursville with spring in mind. Perhaps that is why we both enjoyed the Sauvignon Blanc Reserve 2013 with its notes of fresh boxwoods, lemon/lime, and shale. I also appreciated the Chardonnay Reserve 2012 that was barrel fermented and aged in oak for eight months. Pear and pineapple flavors were complimented by a fuller-mouth feel and lengthier finish. Rose lovers should checkout the dry Rose 2012 with its fruity palate and refreshing acidity. Regardless of the weather, the Cabernet Franc Reserve 2011 should be an option when considering a red wine for dinner. Classic berry elements merged with earthy nuances to present a well-balanced wine that should pair well with any grilled meats.
CVille1
Blenheim Vineyards: It’s always a treat to sample Kirtsy Harmon’s well-crafted wines. All five of the wines that we tasted were quite good, and it was tough to pick favorites. We did reach some split decisions, though. Of the white wines, Paul preferred the White Table wine, a blend of tank aged Chardonnay (53%) and Viognier (47%). Peach notes and tropical fruit flavors gave way to a fuller mouth feel than expected. Quite elegant, too—this one should prove to be versatile either as a sipper in its own right or on the dinner table. My favorite was the more complex Painted White 2012. This blend of Viognier (44%), Rousanne (30%), and Marsanne (26%) was aged for 10 months in French, American and Hungarian oak barrels. It presented a floral nose with a whiff of white pepper; a flush of tropical fruit flavors swept the palate at the end. I also enjoyed the fuller mouth feel. Elegant and complex yet unpretentious—the current label for the Painted White features something that resembles a mosh pit! The crisp, dry Rose 2012 featured strawberry and citrus characteristics; we love these kinds of Roses during the summer! Of the red wines, Paul preferred the Petit Verdot 2012 with its rich dark fruit and blueberry notes; I opted for the Painted Red 2012 (maybe I was taken back to a younger time when mosh pits were a regular part of my social life.) This blend features a twist of Mouvedre (3%); I noted scent of violets with a berry mix of blackberry and blackberry in the mouth. Other components of this complex blend are Cabernet Franc (29%), Merlot (29%), Petit Verdot (18%), and Cabernet Sauvignon (18%). We had the chance to chat with Kirsty about all things wine. She also let us sample the 2013 Sauvignon Blanc. Melon and Kiwi were notes we jotted down. It’s always fun chatting with Kirsty! Paul even joined the wine club during this visit. We’ll have Blenheim wines all year round!
blenheim2
blenheim1
Cardinal Point Vineyard and Winery: A steady rain did not deter us from visiting Cardinal Point Vineyard and Winery. The Green 2012 should prove to be a hit for the spring and summer. Petit Manseng (50%) and Chardonnay (50%) were co-fermented to achieve a crisp wine with grapefruit aromatics and flavors. Serve wellchilled and enjoy with shellfish. Paul is always a fan of the A6 , and this time was no exception. A blend of Viognier (59%) and Chardonnay (41%) makes for a richer wine with flavors of ripe pear and stone fruit; a hint of mineral on the finish was also detected. Grilled fair should pair well with the earthy 2012 Clay Hill Cabernet Franc with its cherry and raspberry flavors; expect a spicy finish, too. We both enjoyed the union 2012, a blend of Petit Verdot (72%), Cabernet Franc (17%), and Tannat (11%). Initial aromas of tobacco and coffee gave way to blackberry and plum notes with a tannic finish. Serve with a meaty steak and roasted mushrooms! Towards the end of our tasting Sarah Gorman arrived. We had the chance to sit and chat about what’s going on at Cardinal Point. We enjoyed the new deck at Cardinal Point. While it was raining that day, we could see how it would be a great place to enjoy spring and summer wines. Thanks for the chat Sarah!
CVille4
CVille5
Check in for our next post to find out which other wineries we visited during the topsy-turvy weather weekend. In the meantime, plan to visit these wineries now that warmer weather and spring blossoms are in full swing. Mention that Virginia Wine Time sent you.