Wine Article
2016 Barboursville Vineyards Sangiovese Reserve
Last edited on 2/2/2020 by murphsmurf
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Tasting notes: Warm aromas and flavors of cherry and plum, with a lingering finish.
Description: Costly beginnings with a superb climax. A prematurely warm March induced bud break two weeks ahead of average, and then a series of frosty April nights robbed us of 40% of the crop. As the season progressed the vines suffered additional crop losses during a rainy June. Finally, from early August into late September, we enjoyed picking beautifully ripened fruit under clear and sunny skies. The whites showed beautiful aromatics and refreshing acidity, while the reds exhibited great depth of flavor and structure for aging. A stellar Octagon vintage.
Fermentation: 5-10 days on the skins in stainless steel
Maceration: 5-8 days
Composition: Sangiovese 80%, Cabernet Sauvignon 16%, Petit Verdot 4%
Aging: 8 months used French oak barriques
Alcohol, 12.5%
Residual Sugars, 0.0%
Total Acidity, 0.60%
Food Pairings
Prosciutto-wrapped figs stuffed with gorgonzola
Grilled strip loin of veal with porcini ragł
Roast of Quail stuffed with plum and wrapped in pancetta
Description: Costly beginnings with a superb climax. A prematurely warm March induced bud break two weeks ahead of average, and then a series of frosty April nights robbed us of 40% of the crop. As the season progressed the vines suffered additional crop losses during a rainy June. Finally, from early August into late September, we enjoyed picking beautifully ripened fruit under clear and sunny skies. The whites showed beautiful aromatics and refreshing acidity, while the reds exhibited great depth of flavor and structure for aging. A stellar Octagon vintage.
Fermentation: 5-10 days on the skins in stainless steel
Maceration: 5-8 days
Composition: Sangiovese 80%, Cabernet Sauvignon 16%, Petit Verdot 4%
Aging: 8 months used French oak barriques
Alcohol, 12.5%
Residual Sugars, 0.0%
Total Acidity, 0.60%
Food Pairings
Prosciutto-wrapped figs stuffed with gorgonzola
Grilled strip loin of veal with porcini ragł
Roast of Quail stuffed with plum and wrapped in pancetta