2013 Nebbiolo

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2013 Nebbiolo
2013 Nebbiolo

The Nebbiolo grape, often called the blood grape, comes from the Piedmont region of Italy and a sub-region called Nebbiolo (The three main grapes of this region are Nebbiolo, Barbara and Dolchetto). This is an old grape that dates back to the 7thcentury and the writings of a monk. From that time to the early part of the 1700’s, it was reserved for the exclusive use of the Italian nobility earning the title “The King of Wine and The Wine of Kings.”

Tasting notes

Color:   Garnet

Aromas:  Cherry pit, plum, black licorice, leather and hints of baking spices.

Taste:  Flavors of red cherries, violet and chocolate shine in this complex but elegant take on the classic Italian variety. Persistent but refined tannins and a firm acidic backbone add depth to the fully structures and silky-smooth textured palate.

Food Pairing: Pairs well with vegetarian fare such as beans and cheese, stuffed mushroom, root crops and outstanding with German sausages and various Worst. Also good with game and pork, wild boar.

such as beef roast, ribs, wild game, grilled steak, or beaufortcheese. 

Production notes

Aged 24 months in oak barrels.

Varietal Composition100% Nebbiolo
AppellationLoudoun County, VA
VineyardBreaux Vineyards - M Block
DesignationLoudoun County, VA
Harvest Date10/14/2013
Acid6.01 mg/L
Aging24 Months in Oak
Residual Sugar0%
Wine StyleDry Red
Volume750 ml
Bottling Date06/22/2016
Cases Produced480

2013 Virginia Commercial Grape Report Season Summary

The year 2013 was not an easy one in Virginia vineyards. Following the unusually advanced 2012 season, the onset of the 2013 growing season might be regarded as more “average” or typical for Virginia. Waking from a benign winter, Chardonnay, for example, broke bud in northern Virginia around the third week of April. However, conditions in April and much of May remained cool. Scattered frosts occurred near the end of April and again in May, reducing crops to some extent in the northern Shenandoah Valley and into northern Virginia. Persistent rains during June and July illustrated why Virginia is known for variable weather. The added moisture increased disease pressure. For many in the northern Piedmont, the monotonous drone of 17-year periodical cicadas added stress to both growers and some young vineyards with their egg-laying. Even the normally dry August saw ample rainfall in much of the state. And then the weather suddenly improved.

September was gorgeous for ripening both whites and reds — warm and unusually dry. For those who had managed to bring crops to this point of the season, the harvest went surprisingly well. Growers reported somewhat higher-than-average acidity levels in fruit, but pH and Brix values, as well as overall fruit quality, were very good. Vertebrate animals, such as raccoons, birds, deer, and even bear, took an unusually high toll on ripening grapes during this period, a problem intensified by a low acorn crop throughout the state. And, finally, a four-day period of rain in mid-October was the beginning of the end of harvest for some of the latest-maturing crops in the northern part of the state.

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