| Producer | Barboursville Vineyards |
| Country | United States |
| Region | Virginia |
| Varietal | Dessert |
| Vintage | 2018 |
| Sku | 100729 |
| Size | 375ml |
| ABV | 13.00% |
WB
an equal blend of Muscat Ottonel and Vidal Blanc, was aged for 38 months in neutral French barrels. It comes in with 132 grams of sugar, 8.1 of total acidity and 13.6% alcohol. This was air dried for over 60 days until it reached 38.5 degrees Brix, then pressed and fermented. The winery says it is "inspired by the recioto method in Veneto." Pretty much most of the time when I taste this, I think that it is the best dessert wine in Virginia. It's been very consistent, particularly of late. True, it's a process wine, a word I use to refer to wines where the basic manner of making them often is the most important issue. Still, it's fresh and lively with a juicy finish. It avoids being cloying, and it is pretty delicious.
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