Barboursville Vineyards is one of the most iconic wineries of the Virginia state. It was created in 1976 by Gianni Zonin, descendant of an old italien winegrowers family who started to work vines at the beginning of the 19th century. The winery was created in place of the previous estate of James Barbour, who was a former governor of Virginia in the early 1810s’.
Barboursville Vineyards extends over 364 hectares (900 acres) of which 180 are planted with vines and is located in the Southwest Mountains (Virginia Piedmont) region. Its vineyard, which is located between 150 and 250 meters above sea level, offers a beautiful range of terroirs mainly composed of different types of clay, alluvial deposits and limestone.
Let’s go with us to meet Luca Paschina, the passionate winegrower of Barboursville.
Why did you choose to make wine?
Luca Paschina: I was born in Piemonte in, a family of winemakers, my grandfather Beniamino, father Armando and uncle Francesco and from my early age I was very attracted to the vine and always enjoyed being in the shadow of my father in the vineyards and the winery. I made my first wine all on my own at age 14 Nebbiolo and who knew that one day in 1995 I would have planted it in Virginia.
If you had to describe what wine means to you in just a few words, what would you say?
L.P.: To me wine means a sense of place composed by earth, landscape, climate and people. Wine reaches its apex when finally shared with friends in a balanced setting of conversation, food and environment. For this reason I am so fulfilled and happy to live on this farm among the vines.
What is the signature of Barbousville Vineyards ? I mean, what makes it recognizable in blind tasting?
L.P.: It is an accent characterized by bright aromatics in all. There are floral and citrus notes in whites refreshing mouthfeel, great length of taste and drinkability low or no presence of oak aromatics.
Concerning our red wines production : They offer spicy notes and red fruit, in particular currant and cherry, very dry assertive tannins yet with a suave finish. The aromatics after 8-12 years of diominish in red fuits tones and are joined by cedar, dry herbs, mushrooms and forest floor. Our signature sweet wine 50% Moscato 50% vidal is made in the passito method (60-90 days) Intense yellow golden color with amber reflexes, dried apricot and peach, butterscotch and caramel tones (derived from a slight botrytis developed during the natural air drying process), dense sweet and very concentrated with a good acidity, very long finish and long aftertaste.
Could you tell us about your terroirs?
L.P.: The vineyards of Barboursville lie on sedimentary rock not consolidated with stratifications of sandstone and conglomerates. The stones that are present are more or less altered and their heritage is from ultrabasic rock rich in iron and magnesium belonging to the serpentine type, referred locally as greenstone. The alteration of the greenstone in an oxidative environment, through ferrolysis, generates our richly red colored clay.
Do you have any new project for the winery?
L.P.: We will be releasing, after over 10 years of observing their ageing potential, a white blend of great depth composed by Viognier Vermentino and Falanghina. One year on large 22 Hectoliter Austrian Oak, 18 months in steel 4 months in bottle. Its name will be released this late spring. In ageing we have as well the 2019 and 2020.
Thanks to Luca Paschina for the interview – J.C.C.
Barboursville vineyards
17655 Winery Rd, Barboursville
Virginia 22923 (U.S.A)
www.bbvwine.com
