' Tarara - Whites
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Our whites are split between being whole cluster pressed or having 1-5 days cold skin soaks, just being crushed before pressing.  This is done to get multiple lots to assist in blending for complexity, and because some varieties react differently to varying levels of skin influence and oxygen.  About half of the white wines are made for early release while fresh, and fermented in stainless steel with minimal batonage.  These wines are made to be fresh, bright and transparent.  The other half, which consists of our Single Vineyards and Chardonnay, are classic winemaking with barrel fermentations and aging for generally around 10 months in predominately Jupilles Forest oak from France.  We perform batonage on the barrels bi-weekly through the elevage and the wines generally go through malo-lactic fermentation except in extremely hot vintages.  After the 10 month elevage, they are assembled for the first time.  Almost all of our white wines are filtered for clarity.  Our philosophy with our white wines is to show delicacy, complexity and also density.  We love mouthfeel.  While some of the Single Vineyards and Chardonnays can benefit from 8-10 years aging, we tend to drink the white wines in their youthful vibrancy. 
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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