The idea behind the winemaking at Tarara Winery is to take a minimalist approach to allow the vineyards to best express themselves. Winemakers Jordan Harris, Tim Kish and Kevin Goolsby believe that fine wines are made in the vineyard. Every time they have to get in the way of the wine, it is less of an expression of that vineyard.
Our wines are made in a 6000 square foot cave to allow nature to give us consistent cellar temperatures and perfect humidity. This allows the wine to age gracefully in predominately Virginia Oak barrels until we believe there is the correct balance and the wine is ready for bottling and eventual release.
All of our wines are meant to be a definition of the grapes. The wines are not treated with enzymes, fining agents, or any unnecessary additives. The wines will occasionally need slight adjustments with sugar or acid to help the wines keep their balance and to fine tune the alcohol. Most of the wines are fermented on indigenous yeasts with limited temperature control. Our belief is that the natural warmer fermentations allow wines to have more structure and depth, while the cooler temperatures are less necessary to preserve the aromatics which are abundant from the vineyard.
Our wine cellar is where the romance continues as the wines evolve naturally from being grapes into a magical wine with a true sense of place.