Choosing a glass of Tannat isn’t the first choice for many. At least that’s what many people have told me in the last few days! Cabernet Sauvignon, Malbec, or any red blend are the usual go-to selections! But they (we) should take a leap and enjoy Tannat. Once we learn and taste, this variety may be a new favorite.
Photo Credit: South American Wine Guide
This week, I’m giving some love and more than a few fist bumps to celebrate this intriguing wine grape. Scheduled are a plethora of conversations via Twitter, Instagram Live and Clubhouse. If you’d like to join the fun, too, click here for the schedule of events and use the hashtag #TannatDay on your social media channels.
But first! Raise a glass with a pour (or two) of Tannat. Already, I’m sipping two from Don Pascual in Uruguay (sent as samples). Let the learning commence!
Tannat is originally from southwest France, in the areas of Madiran AOC and Irouleguy. It continues to be cultivated in France as well as Uruguay, the United States (California, Maryland, Virginia, Arizona, Oregon, Texas), Argentina, Australia, Brazil, Bolivia, Peru, South Africa, and the Italian region of Apulia where it’s used as a grape for blending.
High tannins are a prominent characteristic of Tannat and it’s often blended with Cabernet Sauvignon and Cabernet Franc to soften the palate profile. Other elements, in a Tannat from France specifically, include raspberry aromas, higher alcohol levels, full in body, fruit forward flavors and an uncanny ability to age (thanks to those tannins). Wines tend to be aged in oak and it’s not unusual to find Tannat in the barrel for about 20 months before release.
But how about Tannat from Uruguay, the country that holds the honor of being the only country in the world with “significant quantities of Tannat in relation to the total areas of vineyards”?
Vines were brought to Uruguay around 1870 by immigrants from the Basque region of France. Since then, thick-skinned Tannat has thrived in the Uruguayan climate and the local soil. Situated between the 30 and 35 degrees of south latitude, the location is the same as vineyards in Argentina, Chile, South Africa and Australia. The influence of the Atlantic Ocean and rainfall moderate the temperature in the hottest months. A result? Wines of Tannat exude an element of freshness and vibrancy.
Photo Credit: International Wine Review
In Uruguay, Tannat is deemed “elegant” with aromas of dirt, blackberries, chalk and herbs. On the palate, wines may boast softer tannins with notes of lush fruit such as currants, plum, cocoa, tobacco, licorice, smoke and minerality – especially when it’s produced from “old vines” that are descendants of the original cuttings brought from Europe. Newer vines tend to offer higher alcohol levels, less acidity and lush, complex layers of fruit on the palate.
Of late, I’ve had Tannat from Oregon and Paso Robles, but it’s been ages since I poured a glass from Uruguay. Juanico 2018 Don Pascual Coastal Tannat is of 100% Tannat cultivated on soils of chalk and clay on a gently rolling vineyards located less than 30 km from the sea. The producer’s mission is to find “freshness and sweet tannins.” To that end, production is a blend of modern techniques whereby extraction of the skin highlights the maritime effects as well as less extraction of the seeds to avoid harsh tannins. The desired result is to have a “smooth wine from a young age that combines energy and roundness.”
Family winemaker, Santiago Deicas, was born in the vineyards, discovered his passion about wine at very young age, visiting wineries around the world and wine fairs. Food Engineer and MBA, Deicas worked alongside winemakers such as Michelle Roland and Paul Hobbs, which inspired him to find his own style. With his family, he is exploring new wine regions in Uruguay and experimenting new techniques, mixing experience, creativity and science. He continues the family’s iconic wines and has created some new expressions such as the Extreme Vineyards.
Ahhhh, the 2018 Don Pascual Coastal Tannat was notable in many ways. Opened for about 20 minutes before drinking and served with a slight chill, intense aromas of juicy plums, cherries, blueberries, blackberries, raisins and salinity were enticing. On the full-bodied palate, vibrant, bold fruit notes and hints of cinnamon and oak were framed with soft tannins and bright acidity. The soft finish lingered.
Cheers! ~ Cindy
For more Grape Experiences and a free infographic “4 Keys to a Stellar Wine Pick” click here.
