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2013 Killer Cluster Clement\'s Resistance GSM

2013 Killer Cluster Clement's Resistance GSM

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Wine Profile:
Vintage: 2013
Varietal Composition:
36% Grenache
33% Mourvedre
23% Syrah
6% Cabernet Sauvignon
1% Cinsault
Harvest Date: October 21-30, 2013
Sugar: 27.5 avg brix
Acid: 6.15 g/l
PH: 3.99
Aging: Virginia Oak - 10 months
Barrel Aging:
10 Months
36% Stainless Steel
30% Third use Virginia Oak
20% Second use Virginia Oak
14% New Virginia Oak
Ageability: 2020-2022
Fermentation: Stainless Steel (10%) and One ton open top fermenters (90%)
Bottling Date: August 2014
Residual Sugar: 0
Alcohol %: 15.0
Tasting Notes:

Every time I taste this wine I like it more and more. At first I was perplexed but then the wine has morphed into this powerhouse of fruit with some underlying animal and smoke notes. The Syrah shows some classic savory charcourterie tones while the Mourvedre has some of its telltale leather style notes. That all wrapped around licorice, plum, raisin and vanilla notes, this wine is complex and exciting. This certainly has some time to continue to shed some baby fat and will likely be at its best around 2020.

Vineyard Notes:

The fruit for this wine all came from a vineyard in the Walla Walla Valley in Washington State. Being a Rhone fanatic our winemaker Jordan was very excited about the opportunity to work with these incredible grape as neither variety is as well suited to our sites. We worked hard to source the fruit from on the top vineyards we could find on the West Coast and believed that Walla Walla was simply the best place for these great Rhone varieties. The soils for Walla Walla are largely wind swept loam soils. Climatically the vineyards tend to have some of the highest diurnal temperature swings in Washington allowing very hot days to ripen flavors and sugars while the cool to cold nights preserves freshness and acidity. The wine tend to have incredible concentration of fruit showing great varietal character while maintaining a youthful freshness not always associated with its top varieties.

Production Notes:

This was a very fun wine to make. Half of the Mourvedre, Grenache and Syrah were fermented whole cluster to get added structure and character from the also ripe stems. That combined with the bright fruit of the fully destemmed but whole berry portion created a fabulous harmony of fruit and structure. The grapes (other than the Cab and Cinsault) were fermented in small lot one ton bins and punched down 2-3 times per day. The Cab and Cinsault was done in stainless steel with pulse air occurring twice daily. All the fruit was allowed an 8 day cold soak except the Mourvedre which was inoculated immediately to showcase more fruit over some of the classic animal notes of the variety. The wines spent anywhere from 10-36 days on the skins prior to being pressed. The Mourvedre spent its elevage in tank to allow it to be more youthful with vibrant fruit while the remainder spent 10 months in barrels of varying age. The wine was assembled and filtered in July 2014 before being bottled in August 2014.

Food Pairing:

No need to mess around too much. This is a wine that would be great with some Steak and Frites. Simply marinate some skirt steak in olive oil and garlic, grill it and serve it with some Yukon Gold frites. It you are looking to get fancy just sprinkle with some truffle salt.


462 cases






Wine Enthusiast Rating
Wine Enthusiast has given Tarara's 2012 Cabernet Franc a rating of 88 points (review here), making it one of the top three Wine Enthusiast-rated Cabernet Francs ever from Virginia! And one of those other top three was our 2010 Cabernet Franc (90 points WE), giving us two out of three of the highest rated Cabernet Francs from Virginia.  Along with our 90 point 2010 CasaNoVA and our 90 point 2010 Tranquility Red, these accolades speak to the quality of wine we produce and the exciting future of Tarara on the horizon.  Come visit us to try the wine, or have it delivered from our store!
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