Drink (and think) like a somm
Barboursville
Merlot
Virginia
Monticello
Merlot 100%
Plum, Black cherry, Pomegranate, Dark Chocolate
12 Months
Neutral Oak
100%
ABOUT
Barboursville 2023 Merlot
One of our most important varieties grown in Virginia, according to soil type and vintage conditions it can produce very structured age-worthy wines or supple wines, approachable at younger age.
This Merlot derives from a parcel with rich soil and therefore has been naturally producing a very fragrant Merlot yet with a softer palate structure compared to other sites within the estate that contribute tour our Merlot Reserve and Octagon.
PAIRINGS
IN A PINCH
Salty cheeses, lean red meat.
DEEPER DIVE
As a varietal Merlot, this wine delivers the soft, smooth mouthfeel that is typical of Virginia Merlot. It is also intended to produce intense aromatics while maintaining a light, more approachable structure.
That opens it up to a wide range of pairings, especially in the middle of the food pairing spectrum, (lean red meats, pasta, etc.). But it can also stand up to some of the richer dishes, so long as any accompanying sauces don’t over power it.
This wine will definitely be friendly with some pasta red sauces, and braised meats with some herbal notes.
STANDOUT FEATURES: Dark fruit, smooth mouthfeel, soft tannins.
PAIRING SCALE
STEER CLEAR
Anything too light like fish or anything too heavy, especially with a sweet sauce.
CHEESE OPTIONS
Parmigiano Reggiano
Parmigiano Reggiano
Country: Italy
Animal: Cow
Type: Hard
Texture: Grainy
Style: Salty, nutty, savory.
Taleggio
Taleggio
Country: Italy
Animal: Cow
Type: Soft
Texture: Creamy
Style: Mild, sweet, aromatic
Chèvre
Chèvre
Country: France
Animal: Goat
Type: Soft
Texture: Creamy, crumbly
Style: Acidic, salty, tangy
RECIPE IDEAS
SERVICE
WHICH GLASSES?
Large Bordeaux or All-purpose glasses would be best.
BORDEAUX
BURGUNDY
FLUTE
COUPE
ALL-PURPOSE
WHITE
DESSERT
SHOULD I DECANT THIS?
WHY “Probably”?
This is a lighter style Merlot, but it still has a ton of complexity buried inside. Decanting isn’t a must here, but it would definitely benefit from some oxygen.
How long?
Generally you would want to decant a younger wine for longer to help it open up and be cautious of exposing older wines to oxygen for too long. There are always exceptions of course, but this is a pretty good rule to follow.
Minutes
SERVING TEMP
The correct serving temperature is important to show a wine’s true potential, but don’t stress over getting the temp exactly right. Use the chart below to try to get in the right ballpark.
AGING
WHEN SHOULD I OPEN THIS?
If a wine has been released by the producer, it means it is ready to drink. Wines don’t necessarily get “better” with age, they just change. Typically, this change involves things like losing fresh fruit flavors in exchange for more savory notes.
The moment you should open the bottle depends on your preference, so it’s more important to understand the evolution and the life span of the bottle than it is to try to time its opening perfectly. (It’s far better to open a bottle too early than too late.)
This bottle should probably be opened between:
2025 – 2028
Development
VINTAGE
2023
March brought a bit of apprehension with much warmer than average temperatures indicating a potential early bud-break which may have resulted in high risk of frost damage in April, finally at the end of the third week the temperatures dropped in normal range and were followed but a beautiful April with ideal gradual warm up.
Flowering started on May 15th and ended in early June with ideal mild temperature and gentle winds. The summer delivered gentle rains at the right time and harvest started in mid-August to finish in late September. The clusters were perfectly ripe in all varieties and produced some of the best wines ever in all varieties. A stellar Octagon vintage.
NERD STUFF
TA: 0.52%
Alc: 12.5
RS: 0.1%
Fermentation: 5-7 days at 82°F
Maceration: 4-8 days
PRODUCER
ABOUT US
The new generation
The present generation of leadership of this estate is the seventh in a family tradition in viticulture dating back to 1821. In 2017, after 40 years and more in planting Barboursville Vineyards and establishing it in the world of wine, Gianni Zonin
Gianni Zonin, Ownertransferred executive duties to the three sons he raised in this life’s work. Domenico, Michele, and Francesco Zonin (L-R) are steeped in his dedication and fluency in winegrowing, commerce, and law.
Most importantly, the family’s devotion to the land and the people who sustain the Estate of Wine has been extended with the same foresight and energy which have always guided these vineyards.
OUR PHILOSOPHY
Heritage
The estate of wine which Thomas Jefferson foresaw taking root in his own ground at Monticello would far from disappoint him to discover here at his friend’s plantation, for whom he designed the historic landmark mansion. That construction commenced in 1814, while James Barbour held office as Virginia’s Governor, and was completed in 1821, as Casa Vinicola Zonin was being founded in Palladio’s home province, the Veneto.
The assimilation of this plantation within the viticultural traditions of the Zonin family has conferred upon our work a heritage of agricultural passion and purpose through 8 generations.
THE LAND
Situated on the broad, rolling plateau and foothills of the Southwest Mountains in the Virginia Piedmont, running parallel with the Blue Ridge to the west, our 900 acres occupy ground of sedimentary rock of volcanic origin, and separate stratifications of sandstone and conglomerates, with sloping exposures of even greater variety.
Luca Paschina, WinemakerIn the temperate mid-Atlantic weather of our growing region, this estate presents the viticulturist with a dynamic mosaic of growing conditions. Some years favor one planting site for a given varietal, such as Cabernet Franc, and other years favor another in the same varietal.
The resulting engagement with the vines is exceptionally active and verifies the truism that the human hand, learned, seasoned, and schooled by many previous vintages, must be incorporated in any conception of “terroir.”
