Scheduling changes on my trip prevented me from trying the restaurant at the estate, Palladia, but it gets raves from all over. Next time. I was able to make the half hour or so drive out of Charlottesville for a tasting of the Barboursville wines. Here they are.
Pinot Grigio 2016 -A very refreshing wine, although the grape is not one of my favorites.
Vermentino Reserve 2015 - Lovely acidity and the mark of the earth on it.
Viognier Reserve 2015 - Very nice acidity, but the wine was not a favorite.
Chardonnay Reserve 2016 - It's the only white they make with oak, and it's Hungarian wood. Quite a show that oak makes, if you ask me. A little too much in the wood.
Vintage Rosé 2015 - Rich pink, made from Petite Sirah, Barbera and Merlot. The acidity is great and the palate brings beautiful, light fruit with herbal touches.
are a real kick.
Sangiovese 2015 - Big, earthy, smoky. Love it.
Merlot 2015 - Another earthy red.
Cabernet Franc 2015 - This is really good, with great acidity, white and bell pepper notes.
Merlot Reserve 2013 - This is what I want from Merlot - big smoke, earth and a savory coffee
Cabernet Sauvignon Reserve 2014 - Tons of earth that reminds me a bit of Paso
Cabernet Blanc - A sweetie, with 2% residual sugar.
Rosato - Even sweeter, with 4% residual sugar.
Phileo - Sweet Traminette, Vidal Blanc and Moscato blend, 10% residual sugar. This is a lovely dessert wine with floral notes, good with cheese.
Paxxito 2013 - The sweetest, with 12% residual sugar. It's simply beautiful, made in the passito process in which the grapes are air-dried over time. You get raisins and caramel, and since when it that not a great dessert?