Home > Good, ModGood, Tasting Notes and Wine Reviews > A trio from Virginia: Tarara Winery and The Bone Yard

A trio from Virginia: Tarara Winery and The Bone Yard


After my series of posts about Thomas Jefferson it seemed only appropriate that I quench my thirst with some wine from Virginia.  Tarara Winery celebrated their 25th anniversary last year.  Though I was unable to attend the celebration, Shawn Sisson sent me samples so I could join in on the fun.  You may recognize the name because it was two summers ago that the vibrant 2011 Boneyard White became a fixture at my house.  This time I started with a pair of wines from the balanced 2012 vintage.  The 2012 Tarara Winery, Nevaeh White offered toasted accents with green apple that had a fair vein of acidity.  I thought the 2012 Tarara Winery, Cabernet Franc was a good reflection of the vintage with its aromatic nose and flavors bearing both weight and racy hints.  It had a good mix of fruit and greenhouse florals which was, quite frankly, rather enjoyable.  From a hot and dry vintage came the 2010 The Bone Yard, Syrah.  This was a mouth filling, savory, and textured wine that took me away from locality.  This powerful wine bears its long upbringing in Virginian oak well but it does need some time to integrate the flavors.  It will already appeal to many people but I recommend you hold on to your bottles to see how it develops.

Tarara1

2012 Tarara Winery, Nevaeh White – $35
This wine is a blend of 62% Chardonnay and 38% Viognier that was barrel fermented with indigenous yeasts then aged for ten months.  Alcohol 13%.  There was a light, golden yellow color that matched the nose with its toast accented aromas of yellow fruit.  In the mouth were some tart green apple flavors in the start followed by a toast hint in the middle.  There was a fair zing from the acidity that was felt on the front and sides of the tongue.  The wine took on a rounded feel along with a hint of stones and a long finish with salivating acidity.  ** Now-2016.

Tarara2

2012 Tarara Winery, Cabernet Franc – $25
This wine is 100% Cabernet Franc that was aged for 12 months in new and used Virginian oak.  Alcohol 13%.  The nose revealed cherries and greenhouse scented fruit.  In the mouth was brighter red fruit accented by a greenhouse floral start, tart fruit, and a black fruited finish.  With air the wine took on some weight, racy black hints, and showed attractive salivating acidity.  This opened up well.  ** Now-2018.

Tarara3

2010 The Bone Yard, Syrah – $100
This wine is a blend of 96% Syrah and 4% Viognier that was co-fermented with indigenous years in stainless steel then aged for 38 months in Virginian oak.  Alcohol 15%.  There were mouth filling flavors of savory, black fruit, stones, and generally salivating flavor.  The ripeness played it close but with extended air the tart black fruit developed a red hint and took on more texture.  This savory black wine had stones in the finish, smooth tannins, and a vanilla hint at the end.  It needs a little time to integrate the oak.  *** Now-2020.

Tarara4

  1. February 11, 2015 at 4:26 pm

    Aaron — great to see you drinking across the Potomac. We’ll have to plan another Virginia wine road trip. The 2012 Cab Franc may be my favorite Tarara wine right now. That 2010 Syrah really does need some time, eh? Cheers!

    • February 11, 2015 at 4:31 pm

      Frank, though I live in Maryland I was born in Virginia so I am always up for drinking them. I’ll certainly cross the Potomac again for another wine road trip. Glad to read you also like the 2012 Cab Franc. Fun stuff.

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