Growing Cabernet Sauvignon in Virginia is a tall order. The hot, humid, and rainy summers invite a host of issues for the vineyard, and Cabernet Sauvignon’s late harvest adds concerns of hurricanes to early frost. Winemaker Luca Paschina credits vineyard success to site selection within rain shadows and naturally dryer microclimates of the appellation mountains. Additionally, Barboursville also changes their pruning routine with rainfall to keep the vines putting their efforts into the grapes rather than foliage. Today, this wine is big and juicy, but its concentration and balance suggest it can be cellar aged. Having tasted earlier vintages, Barboursville’s Cabernet Sauvignon Reserves shine at the 10 year mark with plenty of power to push beyond.
Barboursville Vineyards, Virginia (United States) Cabernet Sauvignon 2019
By Vince Simmon