Updated Tasting note - Tasted, July 23, 2014 - My wife now thinks I am nuts (this is Jordan writing). The best way I could describe the wine was that aromatically it made me think blackberries and roses thrown on sauna rocks. She just told me that would make a mess!!! Anyway, what I was trying to tell her is that this is killer stuff right now. Complex and intense aromatics showing blackberry fruit, floral tones, minerality and damp cedar. The palate is still tight but is getting expressive. Loads of fruit tucked in behind some firm but siljy tannins and balancing acidity. It is awesome now but will continue to develop another 5-6 years at least.
||Oct 4 - Oct 23, 2008
||22.5 avg Brix
||18 mo. New Virginia Oak
||New Virginia Oak
||Indigenous Yeast - Stainless Steel
||April 20, 2010
This ruby colored wine shows a perfect balance of grace and power. The intense aromas shoot from the glass blackberry and raspberry fruit blended well with floral and mineral notes. The palate is full, bold and firm with big but velvety tannins, chocolaty oak, and lovely cassis and framboise tones. The finish lasts forever with a good backbone of acidity and the nutty oak characters carrying through. - Tasted, November 2010
This wine is sources 100% from the Hill Block of our estate Nevaeh Vineyard. The Hill Block of Nevaeh vineyard is a south facing slope that creates most of Tarara’s best fruit. The soils are deeper and there is better air movement coming from the closer proximity to the Potomac River. This helps the fruit enjoy a longer potential hang time in Loudoun’s warmer fall evenings. There are several limestone deposits that cut through the Hill block because of its close proximity to the river. The fruit from the Hill tends to be well structured and more complex showing a great combination of bright berry fruit and minerality. The 2008 vintage was marked by timely rains, sometimes in excess and slightly cooler then average temperatures. Fruit set was fairly cool and wet creating some uneven berry development within the clusters forcing rigorous crop thinning to ensure the best ripening. July and August we warm but with cooler nights leading up to the harvest season helping the fruit maintain a good balance. In early September tropical storm Hanna dropped 6 inches of rain forcing the harvest back an extra couple of weeks lowering the crop in order to dry out the vineyard. We completed our harvest on October 23rd, approximately one week after our first major frost. Both the reds and whites are characterized by their lovely acid balance, lower then normal alcohol, and elegant fruit. The 2008’s are great consumed young while the 2007’s age, however the best will age gracefully over the mid term.
The Nevaeh Red is a selection of the barrels that most represent our estate vineyard Nevaeh. The wine is aged in exclusively New Virginia Oak after fermentation on indigenous yeast. The grapes were all cold soaked for up to 8 days for good color, tannin and flavor extraction from the skins prior to the presence of alcohol. We bled off (saignee) 10% of the juice from each of the fermentations to create a better skin to juice ratio increasing extraction and therefore structure. The fermentations were fairly quick and warm having their peak temperatures range anywhere from 80-95 degrees Fahrenheit. The total time the wine spent on the skins ranged from about 24 days to 32 days, with Cabernet Franc spending the least and Merlot the most. The wines elevage in barrel was 18 months and was bottled unfined and unfiltered.
This wine works beautifully with strong red meats cooked medium rare to rare and hearty tomato or Bolognese sauces. Our favorite is Pappardelle served in a Bolognese sauce with Fields of Athenry Lamb Sausage and Farmer John’s Heirloom tomatoes.