In the Retail Room
As mentioned in our witty introduction above, we’ve got some really cool things planned for 2015. One of which is kicking off Wednesday, February 18 in the Tasting Room. See the SIDEBAR
for the details. This is limited to 20 people
, first come first served, so don’t get left out! It’s gonna be so tight...
If you had a chance to visit us on the weekend this past December, you may have had some of the tasty bites prepared by the Wine Kitchen
that we are now proud to be serving. We’re softly launching this menu in January so we invite everyone to come on out, enjoy a tasting, and stay to grab a bite of delicious, local Wine Kitchen fare! Yum!
Also, if you haven’t experienced a Premier Tasting
in some time (or ever for that matter), do yourself a favor and wait no longer! Held at 1 pm and 4 pm on Saturdays
, this is an experience unto itself – educational, relaxing, enjoyable, refined, as well as palate-poppingly-perfect! Each Premier Tasting is limited to 12 tasters, so click HERE
to reserve your spot today.
We look forward to seeing so many of you cross the threshold of Tasting Room this year, and hope that you make January the first of many visits in 2015!
In the Club
Tarara’s Vine Club members are looking forward to their Quarter 1 wine release available starting this weekend. Our Vine Club members are able to enjoy the Vine Club Lounge upstairs in Tarara’s Great Room and during the month of January the Lounge is open Saturdayand Sunday as well as during the week. Adults only please. You’ll be greeted with a taste of Boneyard’s Bad to the Bone Bubbles, then enjoy a wine tasting including the current release wines. We’ll look forward to seeing you there!
At the Show
Happy New Year! Summer will be here before you know it (despite what we’re seeing outside our windows today) and that can only mean Tarara’s Summer Concert Series. The band schedule will be posed soon and it promises to be a great year! Remember Think Pink Floyd? Epic show!
2015 Concert Season Passes are available for purchase for just $100. Each season pass is for two guests and Vine Club members receive 50% discount! Crazy I know! Doing the math, if you attend just 3 concerts it pays for itself. Super-no-brainer-deal! See you at the show!
In the Vineyard
This is the time of year that we most want to donate to research for Carpel Tunnel Syndrome. After about a 6 week absence from the vineyard to plan and get ready for the 2015 vintage we are back at it. We tend to wait until around December 15th to get started on pruning to ensure that everything is completely dormant and there is no moisture from sap flow at all. That time has come so for the next three months the main task is simply pruning each of the 55,000 vines one snip at a time.
While pruning is happening we also have a lot of prep work to get done as we plant and re-plant 20 acres this spring. We are out sub-soiling every other row and then cultivating. We are mapping the new plantings. It is also the time of year that vineyard managers put on a different hat and turn part mechanic to ensure that all the equipment is working in top notch condition to ensure there will be no problems in the coming vintage. Essentially we get ready for the onslaught that will be the 2015 vintage when we start it all again.
In the Cave
We have also now entered the time of year that everyone thinks winemaking is all about. It is the time of year that is full of romance and delicious agendas. Sure, we also have to filter and get ready for a major February bottling, but a big part of this time of year is tasting barrel to barrel, wine after wine, variety after variety. It is a rough life but someone has to do it and I am glad that someone includes me!
When we do not taste we also get to hang out in the barrel cellar stirring the lees and topping our new treasures. Of course this process is only possible under the finest candle-light while listening to Bach and wearing our special beret.
Essentially we are finding exactly what we thought we would going by harvest. The quality level is fabulous this year and possibly matching our top efforts of 2007, 2010 and 2012. This is especially true with Chardonnay and Merlot dominated wines but the Cabs certainly turned out great as well, even though we were anticipating a rough year for them.
Our partner lines Boneyard
and Killer Cluster
are also coming along great. The Boneyard Unrefined White 2014 is an aromatic wonder of a wine. The Killer Cluster wines also benefitted from what turned out to be a very good year for Washington State with great heat and cooling nights. The Killer Cluster wines we are most excited about are the Rhone reds, a Touriga/Tinta Cao/Souzao field blend and probably the best Cab we have tasted in years from a great Red Mountain vineyard farmed by the great Dick Boushey
With all the fun we are having we are also getting ready for our biggest bottling of the year in February. For four days in late February we will be bottling our Long Bomb Edition Seven 2013, Winemakers Select Bin 12 and 13 (both 2013 and blended by our Vine Club members), Boneyard Chardonnay 2014, Boneyard Unrefined White 2014, Boneyard Unrefined Rose 2014, Boneyard Skins 2013, Boneyard Unrefined Red 2013, Boneyard Cabernet Sauvignon 2013, Killer Cluster Edel 2014 (Blend of Riesling, Pinot Gris, Muscat, and Gewurztraminer), Killer Cluster Gravel 2014 (blend of Sauvignon Blanc and Semillon), Killer Cluster Albarino 2014, Killer Cluster Gewurztraminer 2014, Killer Cluster Sasquatch 2013 (Blend of Cabernet Sauvignon, Syrah and Cinsault), and Killer Cluster Gregory’s Return 2013 (blend of Syrah, Grenache, and Mourvedre). Overall it will be a fun month of filtering and getting ready.