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Wine Blogging Wednesday 75 — Singles Night with Tranquility from Virginia

Today marks the 75th monthly installment (that’s like um over six years) of Wine Blogging Wednesday (WBW) and our host for this month’s WBW75 is my favorite Playboy.com wine columnist, Joe Roberts, also known as 1 Wine Dude.

Our charge for this month’s virtual wine gathering is to procure a wine produced from grapes grown in a single vineyard, taste it, and write about it.

The choice of wines was simple — given the early summer-like temperatures here in Virginia the last few weeks I’ve had my share of crisp whites and sparkling wines.  Bison burgers on the grill call for a red, and our single-vineyard wine pairing of choice is Three2One’s Tranquility 2009 Red Blend.

Three2One is a collaborative wine project of ‘Three Winemakers’ — Jordan Harris from Tarara Winery, Ben Renshaw from 8 Chains North, and Clyde Housel of Hiddencroft Vineyards — made from ‘Two Grapes’ — Cabernet Sauvignon (~ 80%) and Tannat (~20%) — from ‘One Vineyard’ – Tranquility.

Tranquility Vineyard — located in Purcellville, VA is part of Virginia’s Loudoun County wine region (no AVA yet) — is a seven-acre vineyard planted in 1999.  Tranquility soil is primarily Pennsylvania Silt Loam, and sits about 510 feet above sea level and was initially planted to four acres of Cabernet Sauvignon.  The vineyard was expanded with one acre of Tannat in 2005 followed by 1 3/4 acres of Pinot Gris in 2007.

I first tasted Tranquility at the initial release party last June (see post here), tasted again in the fall, and another last night for WBW75.  It’s interesting to compare my tasting notes from the summer, fall, and last night, and to experience this wine’s evolution.

My June tasting note for Tranquility; Dark purple in the glass, Tranquility has a nose of blackberry jam, baked plum, wood, and hints of an herbal component (couldn’t place exact herb).   In the mouth it has loads of baked fruits and satiny tannins.  I really appreciated the balance of such a youngin.

Still dark purple in the glass with blackberry jam and baked plum, but I pick up a nice sage component and baking spices throughout.  The ‘wood‘ components were not as pungent as I recall when I first tasted in June and in the fall.  This wine is like the husky, short kid in elementary school — just needs a few years to mature, grow a little and slim down.  Still a youngin in need of some more time in the bottle, but this wine is evolving nicely.  Sadly I only have one more bottle left, so it may be a couple years before I uncork the last one.

I believe this wine is $40 $45 per bottle, but I purchased along with a couple other wines and received an industry discount, which I believe was 25% or 30%.

A big ol virtual hat tip to Joe for hosting this month – excellent topic!


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