Barboursville Reserve Nebbiolo 2013
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Robert
Parker
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Pair with oven roasted veal strip loin with ragu of fresh morels, roasted rack of lamb with reduction of Nebbiolo and blackberry pan roasted duck breast with sauce of dried cherry.
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Robert Parker's Wine Advocate
The 2013 Nebbiolo Reserve was aged for 12 months in French oak (40% new, the rest two-years-old). It comes in at 13.7% alcohol. The 2013 adds a layer of depth to the 2012 in this issue's mini-vertical. It also matches and then surpasses the 2012's power on the finish. That meant that early on it was hard to read and showed no Nebbiolo character. I came back on the second day and it was showing everything I wanted. Very bright and drying on the finish, its elegant mid-palate initially belies the underlying power. Then, it manages to coat the palate. The acidity delivers the fruit with an exclamation point. Elegant it may be, but it is very concentrated. If anything, though, this just has too much of everything to fully appreciate it right now. It needs some time in the cellar to acquire harmony and complexity. It will probably be at peak more around 2020-2023. It will be interesting to see whether this becomes a Nebbiolo that will contend with the very best of the breed here, but it seems to me it has a pretty good chance. Every time I saw it, it got better. I'm leaning up just now, but show patience, folks.
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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 Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
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.