Signed by Maynard and Eric, my last bottle of Tazi
I opened my first bottle of Tazi in July 2009. Somehow I failed to write a good wine tasting note at that time, but remember it to be quite acidic and aromatic. I had saved my second bottle, perhaps for a night like this – the final day of summer, with warm temperatures lingering pleasantly, and Blood into Wine in the DVD player.
Blood into Wine follows Maynard James Keenan and Eric Glomski through a winemaking cycle at their Arizona Stronghold Vineyards. Arizona is home to a growing wine industry, one which faces its own set of challenges. From disputes over water rights to javelinas stripping grapes off the vine to brutal winters, making quality wine there requires patience, skill, and a little bit of luck, not to mention enough funding to get the vines in the ground and winery established. The work of creating wine attracts people who are passionate, and it is clear that Maynard, Eric, and everyone interviewed in the film possesses not only a passion for wine, but especially for Arizona wine. Overall this is a really fun and interesting film that will appeal to Maynard fans and wine drinkers. Personally, I enjoyed getting a glimpse of what Maynard is like off-stage and learning more about this relatively new wine region.
But back to the wine. Over the past year or so, Tazi has definitely mellowed out compared to my initial impression. It is still aromatic, displaying lots of citrus notes – white grapefruit, lime zest, and orange blossom – and light rose. But it also has both a steeliness to it and stony elements. I think it is interesting that as a blend of four varietals – Chardonnay, Sauvignon Blanc, Riesling, and Malvasia Bianca –none of the four overpowers the others. It really is a blend. Eric describes his winemaking philosophy in the film, saying that he takes different varietals and blends them in order to get something better than the parts. He has definitely done that successfully here with Tazi. The palate continues the citrus theme, with just a hint of canned corn, which I associate with the Chardonnay. Tazi has an acidity that has gone from bracing to juicy and mouthwatering. It has a medium body for a white wine and a lingering grapefruit pith finish.
It is quite good and I am now wishing I had bought more of it! I look forward to seeing how the wines of Arizona, particularly those made by Eric and Maynard, evolve.
