It sure has been a wild year full of excitement with this new venture of ours. The buzz around Boneyard Wines has been great. While we are still looking for that ideal home for Boneyard to land, it has been great being able to keep the wine flowing from Tarara’s tasting room and at the concerts. For everyone who has already started to support us, thank you so much. For those that haven’t tried us yet, we hope to see you soon.
The first club pack started making its way out in February of this year and it certainly was a great way to kick off many of the Boneyard wines. The whites driven by the 2013 are fresh and pure showing fantastic balance and food pairing ability. Perfect hallmarks of the vintage, not to mention the very expressive aromatics of the Unrefined White. The Chardonnay is just a pure charmer with precise clarity, being a stainless steel fermented and aged beauty. The Rosè is drinking incredibly, but be forewarned this is not your “everyday sipper” Rosè. It is true Boneyard style, being wildly different from barrel fermentation and aging as well as going through Malo-Lactic fermentation. It is creamy, supple and explosive.
The reds are showing the great character of 2012 (most of them anyway). The Cabernet Franc, Cabernet Sauvignon and Unrefined Red really are drinking well in their youth, but the Cabs certainly also has a couple of year’s life in them. For a real treat though, hold on to that 2010 Syrah. It’s a beast. Here is what Andrew Hoover, from Wine Enthusiast, has to say:
“90 Points - This smells brooding like midnight. At this date, with the heavy usage of oak, there are plenty of espresso, licorice, pretzel and charred-wood aromatics. The palate feels seamless, with highly buffed tannins and silken acids. Lay this wine down for a few years for better oak integration—or if you’re antsy, decant it for at least an hour. — A.H. (10/1/2014) – Cellar Selection”
As always, the Bad to the Bone Bubbles are also simply a joy. While they would be great if you want to hold some until New Years, why wait? Grab some fresh seafood, a few heirloom tomatoes, and start sipping tomorrow. Reward your hard work that you have been putting in all day.
We will continue to aim to find our own home, but until then if there is something you want to see or more importantly taste, just drop us a line. We are always looking forward to tasting with new friends.