Name: Barboursville Paxxito (Malvaxia)
Variety: 50% Moscato Ottonel and 50% Vidal
Region: Orange County, Virginia
Country: USA
Year: 2010
Price: $32 (for 375 mL)
Winery Review: A distinctive wine created in the traditional Passito process, the grapes are carefully hand-selected and set aside to rest and air-dry for up to 120 days before crushing and pressing. Six months of slow, cool fermentation followed by extended barrel aging produces an intense, rich, balanced wine of luscious sweetness and good acidity. Vibrant with echoes of tropical fruit, the wine exudes a bouquet and palate of pineapple, apricot and pear.
My Review: This is the big boy of dessert wines. Coming in at 15% alcohol and 11% residual sugars, this wine packs a punch. The aromas are absolutely huge! They combine apricot and a smell of alcohol. The taste is super sweet almost liqueur like with just a hint of pineapple. It is a very balanced wine though and very smooth. This is one of my all-time favorites and would return to in a heartbeat. Fantastic wine.
Variety: 50% Moscato Ottonel and 50% Vidal
Region: Orange County, Virginia
Country: USA
Year: 2010
Price: $32 (for 375 mL)
Winery Review: A distinctive wine created in the traditional Passito process, the grapes are carefully hand-selected and set aside to rest and air-dry for up to 120 days before crushing and pressing. Six months of slow, cool fermentation followed by extended barrel aging produces an intense, rich, balanced wine of luscious sweetness and good acidity. Vibrant with echoes of tropical fruit, the wine exudes a bouquet and palate of pineapple, apricot and pear.
My Review: This is the big boy of dessert wines. Coming in at 15% alcohol and 11% residual sugars, this wine packs a punch. The aromas are absolutely huge! They combine apricot and a smell of alcohol. The taste is super sweet almost liqueur like with just a hint of pineapple. It is a very balanced wine though and very smooth. This is one of my all-time favorites and would return to in a heartbeat. Fantastic wine.
No comments:
Post a Comment