Mothers & Sons Trattoria

With Barboursville Vineyards

Sponsored by Martin Osterhout

Winery

Barboursville vineyards

Barboursville Vineyards is a winery located in the Piedmont region of the Commonwealth of Virginia in the unincorporated community of Barboursville, Virginia. It is located within both the Virginia and Monticello viticultural areas.

The wine producing estate was founded in 1976 by Gianni Zonin, an Italian winemaker from the Veneto. The winery is built on the grounds of Barboursville, the home of the 19th Governor of the Commonwealth of Virginia, James Barbour, on an estate of 870 acres. The home was built from 1814 through 1822 and is based on an architectural design provided by Barbour’s political ally and friend, Thomas Jefferson, since 1969 listed on the National Register of Historic Places. It draws approximately 80,000 visitors a year.

The estate is the first producer in the new era of Virginian wine history to plant Vitis vinifera since the failed attempts of Jefferson, initially through former vineyard manager Gabriele Rausse. Winery manager Luca Paschina first arrived as a consultant in 1990, now estimated among Virginia’s leading winemakers, has a stated goal to work to achieve quality consistently over several vintages.

Considered one of the leading wineries in Virginia, Barboursville Vineyards wine was selected to be served to the Queen Elizabeth II on her 2007 visit to Virginia.

The Barboursville Vineyards flagship wine, Octagon, is a Bordeaux-style blend, mainly based on Merlot, with parts Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Octagon was first produced in 1991, then again in 1995, but 1998 marks the vintage that began the run of consistency, with the exception of the 2003 vintage when no Octagon was produced.

Barboursville Vineyards has a total production of 35,000 cases of wine a year.

 https://www.bbvwine.com/

 

Restaurant

Mothers & Sons Trattoria

Partners Matt Kelly and Josh “Skinny” DeCarolis are proud to offer Mothers & Sons, a trattoria in downtown Durham featuring regional Italian food with seasonal sensibility. DeCarolis introduces the first restaurant in the South to focus on fatta a mano—handmade pasta.

The name, Mother & Sons, is derived from the closeness DeCarolis experienced amongst Italian families such as his own–especially between mothers and sons-often centered around cooking traditions and the dinner table. We look forward to welcoming you to our table.

Mothers & Sons recently received 4 out of 5 stars by N&O’s Greg Cox, citing that “Matt Kelly chose to partner with DeCarolis speaks volumes about his respect for the young chef’s skills, most recently demonstrated as chef de cuisine at Mateo.”

http://www.mothersandsonsnc.com/