If a country could have a national grape, then Uruguay could lay claim to Tannat. You might be familiar with Tannat as producing the famous “black wines of Cahors” in South West France. Uruguayan winemakers have made it their own in a lighter, less tannic style. Dense purple in colour, it has an earthy, black plum bouquet lifted with oak spice; medium to full-bodied, its dry, ripe plum flavour is seasoned with a peppery note; it’s firmly structured with evident tannins but well-integrated oak.
Typically heavily tannic, the Tannat grape seems to do particularly well in Uruguay. This example shows blackcurrant, piquant green herbal scent and background blackberry notes. Blackberry and blackcurrant flavours are backed by solid but approachable tannins with balanced acidity, culminating in a smoothly rounded, well-integrated finish.
Green fruit scents on the rather shy nose expand on the palate with distinctive, characterful leafy green fruit flavours showing good depth, balanced and refreshing acidity and a touch of mineral. Shows more ripeness than its Iberian antecedent but well worth a try.
Tannat is a grape we usually associate with the black wines of Cahors in southwest France. But Uruguay is making waves with this tannic variety. Dense purple-black in colour, it has a cedary, blackberry nose with toasty oak notes. Medium- to full-bodied, it has a dry, spicy blackberry flavour buttressed with firm but ripe tannins.
Rich, bold and dark with elegant yet grippy tannins; lots of blackberry and dark cherry flavours, cedar and spice with an intriguing edginess, finishing big, but juicy. Such a cool wine. Great with wild game.
“Old-school” style rules with this wine. Remarkable woody, earthy, smoky scents, with whiffs of balsamic. Very rustic on the palate, featuring hickory-wood flavours, powerful tannins, and candied cherry notes. Manly cigar-box finish. Fire up the smoker, then strike up the conversation.
Shiraz (70%) dominates the aromas: violets, dark fruits, smoky notes. Tannat (30%) builds the structure: full-bodied, inky texture, powerful-yet-smooth tannins. They combine to offer ripe, rich flavours such as blackberry and sweet plum. Nutmeg and liquorice linger. Think beef: burger, stew or roast.