February 19, 2015
Last night, we tasted some of Tarara's finest alongside some absolutely fabuolous wines from around the world at the inaugural session of our 2015 Tasting Series. How'd our wines fare? Check out the postgame analysis from Jordan!
November 11, 2014
Holiday wines, you say? Yup yup! Check out what we've got planned for this season!
September 22, 2014
We get asked a lot what our favorites are, so we thought we'd share what we take with us to enjoy at home!
September 8, 2014
Now we start to actually get rolling into harvest 2014 - keep up with the fun!
September 1, 2014
A quick post about what Jordan thinks regarding what to drink in the dog days of summer. It's hot out there, what wine pairs with that!?!?
September 1, 2014
Here is a quick update on how we are viewing the up coming 2014 vintage. So far so good, but still too early to tell.
August 19, 2014
When the going gets tough the tough goes and gets some new Killer grapes. Here is all about our new line Killer Cluster.
July 24, 2014
What is the best way you can imagine celebrating July 4th and being American? Our thought was get in with some cool people the State Department, pour them some wine and watch the fireworks from on top of one of the most famous buildings in Washington, DC. So, we did it. Check it out.
January 12, 2013
I had to think about my New Years Resolution this year. Well...at least I had to think about the wine related one. I like 95% of the world have the regular resolutions of wanting to start taking care of myself and train for a half marathon (especially since Tarara is associated with two this year - YIKES!) and eat healthier (but I love duck fat sooooo much). I like 95% of the population will likely fail at these great goals until my son out runs me for the first time and makes me feel old. Enough about that though. You want to know how I plan to do better things with wine, which in turn should be good for you.
This really was a hard task because if I am nothing else, I am a very passionate winemaker with no room for compromise. I only want to do the best, I do not want to cut corners, I love every second of my job and I know the type of wines i am trying to make. Well...that last one is one of my problems and the issue I would like to resolve this year. I am a very selfish winemaker and I know it. I need to look back at my first years in this industry and remember what I was drinking and what I was striving to do. My views have changed which is good in my opinion as everyone needs to grow. But, I believe one thing I have not been 100% with is really understanding others views because I can be so set on my own.
So this year my New Years Resolution is to get back to the tasting room more often and talk with you. While I will always remain focused, I do need to understand what each of our fans are saying they want and analyze if and how that all fits with Tarara as a whole and the style of wines I feel I can do the best job of. I miss being in the tasting room and hanging around people and talking wine. That is what got me intrigued with this industry in the first place and what go me to learn to craft the wines I love.
Part of my resolution of going after our wines with a more open mind is also going to fall on my day to day selection of my vinous pleasures at home. Now this is the part I am supposed to tell you the only wine I will drink is Tarara, but that would be a ludicrous lie. I can not grow and get better if I don't understand the rest of the wine world and what they are doing. That is how one falls behind the times and will end up with inferior wines. I can't ever let that happen and the day I find myself drinking only one wine because it is there is the day I need to change careers (that will never happen). Now, that said, I have been closed minded or should I say at least busy. Being a father has changed my priorities certainly, but I still drink wine. I just tend to not be as experimental. All too often I am drinking the same varieties or same regions and so on. I love Grenache from the Southern Rhone whether Chateauneuf du Pape, Gigondas, or even simple good QPR Cotes du Rhone wines, but the problem is I know I love it and am very knowledgeable on it. What I don't know is what Cinsault tastes like in the obscure corners of the world. I don't have a good enough grasp on the intricacies of Tannat at 10 years old from several Madiran or Uruguayan producers. I don't completely understand the dramatic differences of Vermentino grown in Bellet opposed to Sardinia. These are all things I want and need to learn. It will help me here at home in Virginia!
How will my knowledge of Sardinia help me here in Virginia? Well let me explain.
While if you want to play the part of historian then Virginia is not new to wine grape growing and you can go back to when everyone had to plant 10 vines on their property and how Thomas Jefferson is the most notable connosieur in wine history. OK, cool, but the reality is our modern wine industry is very young. We really only started in the late 70's and quite frankly the dramatic growth has only been over the last 5-10 year both qualitatively and for quantity. What that means is that we don't know everything about our land, our climate or even our potential. We have all looked at the obvious choices for varieties in our vineyards like Cabernet Franc, Chardonnay, Viognier, Cabernet Sauvignon, Riesling, Merlot, etc. Some have worked and some of them really don't at all. We have started to find some varieties that work well that may not have been the obvious choices like Petit Manseng and Tannat. Well their homelands of Jurancon and Madiran respectively have some similarities to us with humidity, less temperature swing in the nights (warmer), and precipitation. What we haven't done is look around the world for more places that have similarities to us and there are such areas. We have a very Mediterranean like climate at many times Could we have some similarities to areas of Greece and thrive off Agioritikos, or Monica from Sardinia, or Nero d'Avola in Sicily. The answer is we don't necessarily know, so I resolve to enter each wine shop with an open mind and not pick up some Pinot Noir from the Russian River, but an obscure Cabernet/Cinsault/Syrah blend from Lebanon and study that wine. We need to always aim to be better and that starts with an open mind.
Now I have to go and get started by looking at our most recent wines that we made form Rkatsiteli this year and will start bottling in February and then go home and open a bottle of Croatian Cabernet that you awesome Vine Club Manager Kim's husband got for me. Time to have an open mind and understand more of our future. Salute.
September 25, 2012
So our normal harvest is about 6 weeks long starting with some Chardonnay and Viognier and then gradually working our way through Merlot, Syrah, Cabs, etc. It really feels quite fast paced and is a lot of fun. This is the time of year that we as winemakers normally complain about how hard life is standing in the sun harvesting grapes, pressing, testing and tasting through our fermentations. It is hard work enjoying your hobby 12-16 hours per day :)
So now, this year is different. We are still having an absolute blast, but there are times where almost boredom has ensued as well. We are working a 9-5 harvest! Where most years come and go in 6 weeks, this year we have already been going for 35 days and have just finished up our Chardonnay. Strangely the first thing picked was also Chardonnay. It is just one of the vintages where the weather so far is working with us and creating slow and even ripening, but really showing the differences based on the block the fruit has come from and even the side of the vine. We have been able to harvest all our blocks separately and with all but one block harvest one side of the vine (in our case South side) and still have healthy fruit on the vine to continue to mature to optimal ripeness on the other side (North Side). What does that do for us? Simply put it maximizes the ripening potential of the entire vineyard gaining complexity and weight. What is especially cool about it this year is that the cool September that we have had has allowed the acidity to hold on and sugars to accumulate slower then the flavors and phenolics meaning balanced wines with moderate alcohol, crisp acidity and intense flavors and aromatics. Using Chardonnay as an example, in just two vineyards we have harvested Chardonnay 8 times.
So what's next? With the coming rain we have decided it is time to bring in some Merlot that is simply incredible prior to the rain. The fruit is over the top ripe, great ripe seeds and skins and also at moderate potential alcohol (13-13.5%) and maintaining bright acidity. We are also bringing in our Tannat which is the first of the year that we expect to show some of the alcohol levels we were anticipating in August with those hot days. We will see. We are also thinking we will bringing in the South side of our Syrah vines as they have developed some incredible richness over the last week. This will leave us with some more Merlot and Syrah still our there as well as all of our Cabernet Franc and Cabernet Sauvignon to weather this light rain we might have. They simply want more time, look good and will likely be harvested in 2-3 weeks from now.
All said, harvest has just been slow moving. What we normally do in 6 weeks we are now looking at closer to 10-11 weeks. It has just left us more time for true precisions winemaking an true attention to detail. A great year to learn more about our terroir in different blocks and put together the very best wines.