Made as if it is our Nevaeh Red but with vines just getting up to their 10 year old mark so have not been part of the Single Vineyard wine yet. We absolutely love how these newer clones and denser plantings are showing. More fruit forward and generous in mouthfeel, these grapes are going to be a great addition to Nevaeh. This is you chance to try their delicous character now.
||Seotember 29-October 25, 2012
||23.1 avg brix
||Virginia Oak - 15 months
||Neutral Virginia Oak
||New Virginia Oak
||February 16, 2014
This ruby colored wine is certainly abundant in aromatics with great red berry fruit marrying well with meaty savory notes and floral undertones. The palate is medium bodied and fresh with great silky tannins and loads of fruit and herbal subtleties. This is delicious today but will gain with some time in the cellar.
The Road Block of Nevaeh is consistently the hottest part of the Nevaeh Vineyard with the exception of one cool pocket the lies at the Southwest corner of the Syrah. The hotter portions give more weight and riper fruit characters whereas the cooler portion brings balancing acidity and more old world styled Smokey and meaty characters. The Road Block is predominately Penn Silt Loam so causes slightly shallower root systems and more fruit forward wines to blend with the mineral driven Hill Block.
The 2012 is said to be one of winemaker Jordan Harris’ favorite vintages to date. While some vineyard around the state did suffer from a little too much rain at harvest, many of the sites that Tarara works with really got away lucky. Nevaeh in particular with the small rain shadow of the Catoctins and the weather patterns that follow the Potomac really meant that Nevaeh didn’t receive any rain through the 2012 harvest season. It only benefited from the slightly lower resulting temperatures of nearby rains and the lack of humidity.
In the end the 2012 season was about having some of the best balanced wines we have seen to date. The season started very early with an almost alarmingly warm and early spring causing bud-break in late March. It stayed warm so there were no significant frost issues that we were worried about. After that the summer never really heated up too much with the exception of the last two weeks of July and the first week of August. All together that put the harvest back on normal schedule which was superb since a worry had to harvest in the heat of the summer. The prolonged and generally mild season resulted in vibrant acidity, massive flavor concentration, moderate alcohol and beautifully ripe tannins. An overall very well balanced year unlike any we have seen in a long time.
The grapes were all cold soaked for up to 5-10 days for good color, tannin and flavor extraction from the skins prior to the presence of alcohol. The fermentations were fairly quick and warm having their peak temperatures range anywhere from 24-29 degrees Celsius. The total time the wine spent on the skins ranged from 23 days (Cabernet Franc) to up to 40 days (some of the Merlot and the Syrah). The wines elevage in barrel was16 months and bottled unfined.
This wine would be stunning with a Roasted shoulder of Lamb au jus with some roasted heirloom beets.