(100% Road Block – Nevaeh Vineyard)
$20.00 per bottle
This is certainly a wine to make Jordan frustrated. He doesn’t want to like and unoaked Chardonnay. This is a really cool expression with some lively granny smith apple and bosc pear aromatics with some buttery undertones from the Malo-lactic fermentation. It is certainly fruit forward and quite expressive. The palate is medium bodied and quite generous with great fruit and a stunning streak of acidity. Maybe this will make Jordan learn to love the style.
This is a great pairing for some of those mid-weight and oily fish like Chilean Seabass or even if prepared well some Rockfish. Don’t overdo the fish with too much seasoning or sauces. A simple roast or grill with salt and pepper alongside some roasted fingerlings and a bottle of this will do just fine. Simplicity never tasted so great.
The Boneyard Chardonnay is our answer to so many peoples request of an unoaked Chardonnay. The grapes were destemmed and pressed prior to settling and a cool fermentation in stainless steel not exceeding 58 degrees F. The wine was then put through malo-lactic fermentation to round out the mouthfeel and aged sur-lie for 4 months prior to filtering and bottling.
The Chardonnay from the Road Block of Nevaeh tends to be some of the latest ripening Chardonnay in the State. It has a hallmark of showing great austerity and very linear fruit profiles with great apple, pear and citrus tones. It comes from block with denser clay giving it this more straight fruit profile and angular nature.
The 2014 vintage will always be remembered at Tarara as a year where you hurry up and wait and then run like crazy and repeat. The growing season was rather uneventful which was largely due to greater efforts than ever before in our vineyard. While some vineyards in the area found the season a bit too wet and struggles with downy mildew our vineyard was the cleanest it has ever been. That was incredibly important going into this hit and miss harvest season.
It was an extremely late start to the growing season and generally slow all year long so we felt ripening was going to be a challenge on many varieties (especially the later Cabernets). We did not have most of the vineyard through bud break until May even this year. That combined with the chilly summer was what pushed that thought.
The harvest time of September worked out well for us. We have a couple of well-timed rains that essentially prolonged the growing season to allow the fruit longer on the vines. It was not enough to create a real damage or dilution, just slow the process. We would be picking several blocks right before each rain only to allow the rest to hang at least 7-10 days after any rain to recover and gain ripe flavors. In the end it was picking in spirts and well worth it. The wines have better concentration than we imagined and some of the riper flavors we have seen while maintaining an enjoyable balance with their structures.