' Tarara - Reds
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The reds tend to have long cold soaks and maximum maceration times to assist in the greatest extraction of ripe fruit.  On average, the wine remains on its skins just over 30 days.  Some very astringent varieties, such as Tannat may see a shorter vatting depending on the vintage.  The fermentations are generally allowed to go where they want temperature-wise, and seldom exceed 75 degrees F.  The cap is managed through a very gentle method called pulse air.  This is simply using air bubbles to keep the skins incorporated in the wine for extraction.  With several small lots we will also ferment in small, one-ton fermenters and manage the cap with punch-downs by hand.  This is all done 2-3 times per day during fermentation.  The wine is pressed to barrel using predominately Virginia Oak from Tonnellerie Magrenan where it will sit for roughly 18 months, being racked and blended the spring following fermentation.  We are experimenting more and more each year with lees stirring on our reds.  The final assemblage is done after about 18 months, and allowed to settle 1 month more before being racked and bottled.  Red wines are only fined or filtered if absolutely necessary (which is almost never).  Our philosophy for our reds is that we want them to be complex and balanced in their youth, but also be long lived.  On average, we are finding most of our reds show best with about 8-12 years of age.
What People Think of Our Wine
" The powerhouse palate shows intense but finessed concentration" - Cabernet Franc 2010 - AH - Wine Enthusiast Magazine

"I don't know about watching planes, but I love the wine at Tarara" @HipLoCoMom

"Pushing the boundaries of his blends, Harris is blazing trails in the state with bottlings like his 2010 #SocialSecret, a heavy-hitting hodgepodge of Tannat, Petit Verdot and Pinotage; and his 2010 Honah Lee White, a sapid mix of Viognier, Roussanne and Petit Manseng." Wine Enthusiast Magazine - 40 Under 40 Tastemakers of America.

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