Drink (and think) like a somm
Barboursville Vineyards
Chardonnay
Virginia
Monticello
Chardonnay 100%
Fresh Apple, Pear, Lemon, Dough.
9 Months
On Lees
No Malolactic
Stainless Steel
100%
ABOUT
Barboursville 2024 Chardonnay
Since 1979, the first vintage for our Chardonnay, we have chosen to ferment it strictly in stainless steel in order to preserve the fruitfull aromatics of pear green, golden delicious apple and the floral tones. Several decades later this style, ounce rare, it is now become obiquitoes and much appreciated.
PAIRINGS
IN A PINCH
Poultry, seafood pasta.
DEEPER DIVE
The stainless steel fermentation allows this wine to maintain its fresh fruit notes and bright acidity without creating a bigger, richer wine.
This means this wine will pair best along the medium spectrum of pairing options. Things like roast chicken, swordfish, or pasta with white sauces will be great.
Its firm structure is going to allow it to pair with a range of cheeses as well, especially creamy, aged styles.
STANDOUT FEATURES: Elevated acidity, fresh fruit notes, complexity.
PAIRING SCALE
STEER CLEAR
Anything too rich, especially thick sauces, might start to overpower this wine.
CHEESE OPTIONS
Taleggio
Taleggio
Country: Italy
Animal: Cow
Type: Semi-soft
Texture: Creamy
Style: Mild, earthy, tangy.
Brie
Brie
Country: France
Animal: Cow
Type: Soft
Texture: Creamy
Style: Nutty, rich, buttery.
Chèvre
Chèvre
Country: France
Animal: Goat
Type: Soft
Texture: Creamy, crumbly
Style: Acidic, salty, tangy.
RECIPE IDEAS
SERVICE
WHICH GLASSES?
White wine or All-purpose glasses would be best here.
BORDEAUX
BURGUNDY
FLUTE
COUPE
ALL-PURPOSE
WHITE
DESSERT
SHOULD I DECANT THIS?
WHY “Up to you”?
There’s definitely enough complexity here to break out a decanter and give this wine some air. But it’s a bottle designed to be enjoyed young, and as such presents most of its flavors right up front.
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:
2026 – 2029
Development
VINTAGE
2024
A unique growing season. Bud break started March 29th, earlier than average, spring brought mild temperatures and some gentle rain, and two frost nights caused minimal damage. The bloom phase was somewhat disrupted by some rains in early June which resulted in a lower fruit set generating beneficial looser clusters.
The summer set in with an alternation of warm and hot days, mild and cooler nights. A pattern of lack of rain set in starting June 10th and ended August 12th when tropical depression Debbie gifted us with 1.72 “ of much appreciated rain, yet during the drought period we wisely irrigated 40 of the 170 acres of vines, specifically parcels of younger vines (3-5yrs) and a few older ones with low water retention.
Meanwhile, older parcels with higher water retention adapted perfectly to the drought. The ripening proceeded very well, harvest started in early August to end on September 16th just ahead of heavy rain that protracted for 16 days. All varietals were picked at optimum and delivered very fragrant, intensely aromatic and fresh white wines. The red varieties showed deep color, rich aromas and dense elegant tannins.
A textbook vintage with a combination of characters from the 2009 and 2010 vintages. Some wines from this harvest will be shown at celebratory parties for our soon to come 50th Anniversary of the Estate.
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.”
