Virginia Wines: In the Old Dominion, a New Terroir

ON a humid afternoon in late May, Luca Paschina, a winemaker born in northern Italy, made his pitch to the owner of a wine shop on Long Island. Pouring a cabernet franc reserve and a Bordeaux-style blend, he described how the red wines were aged for more than a year in French oak. And he recounted the history of Barboursville Vineyards, the 870-acre property in central Virginia where the wines were made.
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Published: July 6, 2013

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