Barboursville Pinot Grigio
Amiably tolerant of great variations in growing season conditions, Pinot Grigio is always at the forefront of drinkability and food friendliness. It is harvested promptly when ripe, to conserve its structuring acidity, and fermented and aged in stainless steel with scrupulous isolation from oxygen. A deceptively simplified palate is backed by alluring tropical notes, suggestions of salinity and ample mouth feel.
This wine is romantic and youthful-spirited, in a true expression of Italian winemaking style. Dry and well-balanced, it is extremely flavorful, with apple, pear, and a touch of pineapple.
Food Pairing Ideas: Marinated grilled sardines with salsa verde ~ Gnocchi with grouper, green olives and light tomato sauce ~ Steamed mussels with saffron, white wine, and fresh tomatoes
Producer: Barboursville Vineyards
Grapes: Pinot Grigio 100%
Region: Barboursville, Virginia
Meet The Maker
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, Barboursville's 900 acres occupy ground of sedimentary rock of volcanic origin, and separate stratifications of sandstone and conglomerates, with sloping exposures of even greater variety. In the temperate mid-Atlantic weather of the growing region, this estate presents the viticulturist with a dynamic mosaic of growing conditions.
The present generation of leadership of this estate is the seventh in a family tradition in viticulture dating back to 1821. 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.
There are the only 14 states (plus D.C.) that allow wine to be shipped to consumers from out-of-state retailers.
WINE SHIPS ONLY TO THE FOLLOWING STATES: Alaska, California, Connecticut, Idaho, Louisiana, Missouri, Nebraska, Nevada, New Hampshire, New Mexico, North Dakota, Oregon, Virginia, Washington, D.C., West Virginia and Wyoming.