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2014 Killer Cluster Cabernet Sauvignon

2014 Killer Cluster Cabernet Sauvignon

$75.00/Bottle
$220.00/Case
Cart Total:  $0.00
 
 
Wine Profile:
Varietal Composition:
100% Cabernet Sauvignon
Harvest Date: Oct 22, 2014
Sugar: 28.1
PH: 3.79
Barrel Aging:
15 Months
25% New Jupilles Forest French Oak
25% New Troncais Forest French Oak
25% Second Use Virginia Oak
25% Third Use Virginia Oak
Fermentation: Stainless Steel
Residual Sugar: 0
Alcohol %: 16.1
Tasting Notes:

A huge and juicy wine. This is the most intense and one of the best wines I have ever made. The nose is crazy with gobs of plum, blackberry and cassis notes. The palate is rich and mouth filling with abundant but supple tannins and loads of fruit. It isn’t until the finish as the fruit fade the wine shows the hallmark Red Mountain dusty mineral notes. This is going to be a very long lived wine.

Vineyard Notes:

The fruit for this wine comes from a prestigious vineyard farmed by the famed Dick Bouchey on the steep slopes of Red Mountain, Washington more prestigious appellation. The Missoula floods, a series of massive floods that occurred at the end of the last Ice Age, profoundly affected the soils of Red Mountain. The fast travelling flood waters, estimated at 390 meters tall, would sweep around the east and west edges of Red Mountain, creating powerfully back-eddies. As a result of the back-eddies, sediments were deposited in an irregular manner, creating a heterogeneous soil with a series of gravel lenses.[8]In the 10,000 years since the Missoula floods, wind-blown loess was deposited, creating a thin mantle of dunes that vary in thickness throughout Red Mountain. This has created a series of soils that differ from those of the immediately surrounding area. The geography to the northeast features part of the Columbia Basin lowlands where the Columbia River turns southward towards the Saddle Mountains. With elevations ranging from 500 feet (152 m) to 1,500 feet (457 m), the landscape today dominates this area of the lower Yakima Valley. The red color in the name comes from the dark red springtime hue of the drooping brome or "cheatgrass" in the area. The soil in the area is very gravelly, with high alkalinity (high pH) and calcium carbonate content. The area has one of the most unusual terroirs in the state with the southwest facing slopes documenting warmer temperatures and more sunlight hours than any other part of the Columbia Valley AVA. The nighttime temperatures drop considerably, helping to preserve the acid levels within the grape.[9] At Benton City, the Yakima River flows past the area and provides a moderating effect on the temperature. Cool air from the north, seeking the lower elevation of the river valley, moves downwards across the hillsides planted with vineyards and helps keep the grapes from being overheated. The constant air movement prevents air from settling in the area and allowing frost to damage the grapes[10] The area has a desert climate with average yearly rainfall of five inches. During the growing season, daytime temperatures average 90 °F (32 °C) with nighttime temperatures dropping below 50 °F (10 °C).[11] Vineyards rely on irrigation to supply water to their plants, allowing growers to optimize the growth cycle of their grapevines.

Production Notes:

The Cabernet Sauvignon for the Killer Cluster came in as some of the smallest berries we have ever seen. We knew it would be an intense wine. The wine was fermented whole berry with pulses three times per day after an 11 day cold soak. The total time spent on the skins was 38 days before being pressed to 1.2 bars. The free run and press fraction was initially kept the separate but it was decided to put it all back together as the wine benefited from some aggressive tannins with its intense fruit. After 15 months in barrel and racking only once the wine was bottled unfined and unfiltered.

Food Pairing:

If you must drink this wine now (because it is damn good) then it is recommended to decant. This wine is great with Steak and Frites!!!!! If you want to class it up a bit you can also do some Tenderloin with Oscar Sauce and served alongside some truffled mashed Potatoes.

 

 

 
 

 

 

 
 
 
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