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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2018 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.9 pts. and median of 87 pts. in 26 notes) - hiding notes with no text | | | Tasted by elevwine on 1/16/2020 & rated 89 points: CT drinking window seriously off on this one. Drinking very well now. Very juicy with bright cherry and black raspberry flavors, almost effervescent energy still apparent. Tannins are tame, especially for Tannat, but wine still has structure. A bit of a lighter weight and short on the finish but still a good wine. (1395 views) | | | Tasted by asheio on 9/22/2017 & rated 87 points: Very dark. Dark berries, some oak, ink and spices on the nose. Juicy, dark berries. Good amonut of tannins. Noticeable alcohol. (2704 views) | | | Tasted by dwaynelm on 1/22/2017 & rated 87 points: Cherry with a hint of blueberry. Good acidity, moderate tannin and oak, medium finish. (3208 views) | | | Tasted by perisolb on 7/23/2016: The color is so dark it can almost be called black. Dark fruit on the nose, but also a bit floral. Medium minus acidity, a touch of sweet, quite a bit of tannin. Very concentrated. Dark, very ripe fruit, licorice. Not my favorite style, but a well made and balanced wine, good with sirloin. I'll have a Madiran next time I have aTannat craving, but this was worth the try. (3785 views) | | | Tasted by CalimerosDad on 12/15/2015 & rated 87 points: Tiefdunkle Farbe und viel von dunklen Früchten. Guter Tropfen zu moderatem Preis. Hat eine angenehme eigene Note, kein Mainstream. (4358 views) | | | Tasted by Papies on 9/14/2015: By the glass at the BA lounge. Not sure how long this has been opened but didn't look too popular.
Quite a dark colour with purple rim. Quite an intense ripe dark fruits, violets on the nose. This follows on the palate, rich, ripe and lot of extract. Very much new world ripeness but not porty or burnt. A bit of heat on the finish and a few harsh notes. An ok wine. 87 (4141 views) | | | Tasted by hiker_guy on 6/24/2015: Not at all a bad wine but it is very tannic, as Tannat should be, and somewhat of a one note wonder. Good dark nose with some decent fruit. The palate has some nice dark blackberry and lots of drying, dark tannins. Served with home made burritos and was a good pairing. Good for its interest and educational value but not really a wine I need to buy again. (2936 views) | | | Tasted by pgartner on 6/21/2015 & rated 85 points: Pleasant to drink (2349 views) | | | Tasted by iByron on 6/12/2015 & rated 88 points: Dark, glass-clinging purple. Menthol and dark fruit on the nose with something slightly meaty added on the palate. Firm tannins and medium acidity support the full mouthfeel. Nice new world interpretation of the variety. Best by 2017, but could certainly last longer. (2200 views) | | | Tasted by tino.kantola on 6/1/2015 & rated 87 points: Todella täyteläinen ja hyvä viini seurusteluun (1581 views) | | | Tasted by brunomr on 5/21/2015 & rated 87 points: Great Tannat at a reasonable price! Soft tanins now, but still very rich on the mouth, powerfull yet fruity. (1359 views) | | | Tasted by Kriz on 4/13/2015 & rated 88 points: Sweet and herbal on the nose, sweetness from alcohol and some leather. This needs a short decant. Drinkable for a young tannat. It's big, tannic and a little alcohol sharp. Tasty but too big for my palate. (1554 views) | | | Tasted by Motz on 3/7/2015 & rated 90 points: Consistent with previous note. Bold, fruity, and gripping. Chewy finish. (1679 views) | | | Tasted by redrhonewine on 2/13/2015 & rated 88 points: My first Tannat - loved it! (1956 views) | | | Tasted by rjonwine@gmail.com on 2/11/2015 & rated 89 points: Opaque black-tinged red violet color; roasted coffee nose; roasted coffee, tar, roasted black fruit palate with velvety tannins; medium-plus finish (655 views) | | | Tasted by Motz on 12/31/2014 & rated 91 points: A rock solid (pun intended) Tannat for the price. Drank it over three days. It became more modern each day; the last showing a healthy smattering of lumber. Excellent grip and structure. Two to three years of cellaring should enhance the drinking experience. Salud! (1847 views) | | | Tasted by forceberry on 11/4/2014 & rated 83 points: The wine's opaque color is very dark, youthful plummy purple. The nose is dark-toned and very sweet with ripe aromas of cooked plums, some bilberries and hints of ripe strawberries. The wine is rich, ripe and full-bodied on the palate with intense and somewhat sweet flavors of bilberries, blackcurrant jam, cooked strawberries, some iron, a little vanilla, a bit of balancing bitterness and a hint of milk chocolate. The wine is medium in acidity, making it come across rather mellow and plump, but its moderately firm tannins give it some welcome structure. Alcohol gives the palate a bit of warmth. The wine finishes with a warm and chewy aftertaste with quite robust flavors of ripe cassis, stewed plums, some rough spiciness and a bit of earth. The wine ends on a quite bitter, astringent and pretty mouthdrying note.
Although a moderately firm and structured effort for a South-American red wine, I find it rather hard to believe this was made with natural yeasts or neutral oak (according to the winery); the oak characteristics of vanilla and other sweet spices are so noticeable and there is also an obvious streak of sweet blackcurrant – a tell-tale sign I associate with South-American reds and assume is coming from a locally popular commercial yeast strain. Overall this is a mildly positive example of South-American wine, but I still find it too sweet and plump to suit my taste. Perhaps a good choice for a fan of South-American wines who needs some tannins? Priced according to its quality at 13,48€. (975 views) | | | Tasted by isaacjamesbaker on 7/27/2014 & rated 87 points: A vibrant magenta color. Nose shows deep blueberry and blackberry, cassis, smoky, charcoal, graphite and pencil lead as well. Juicy, a bit more tart and tangy that structured, the blackberry and cassis fruit tangy and crunchy, with medium+ acid. Full and smoky, with lots of pencil lead and graphite and iron. Juicy berry tartness, some nice smoke and roasted meat undertones. Very impressive for a $20 Uruguayan red. I think it could take a few years to mellow out though. From a vineyard just 11 miles from the Atlantic. (1565 views) | | | Tasted by Jona on 7/25/2014 & rated 84 points: More fruity and charmy than I remember Tannat. (1433 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bodega Garzón Producer website
U.S. Importer (addt'l info)Tannat Varietal character (Appellation America) | Wikipedia
A southern French variety, it's most commonly found in the southwest part of the country near the Pyrenees. Characteristically, it has hard tannins, raspberry aromas, and a fair amount of astringency. Given those tannins, it's successful as the base for French roses, where tannins are minimized by little skin contact. In blends, particularly in California, Tannat adds bite to what might otherwise be flabby or soft wines resulting from overripe grapes.
Wine from the Tannat grape is typically rough and tannic when young, but with aging will mature into a full-bodied red wine. Modern winemaking in France (Madiran appellation) has begun to emphasize the fruit more and utilize barrel aging to help soften the tannins, with the wines typically spending about twenty months in oak prior to bottling.
The Tannat vine was introduced in Uruguay by Basque settlers in the 1870’s and began to flourish as it readily adapted to the local soil and climate. Today it is often blended with Pinot Noir and Merlot, and is made in a variety of styles including those reminiscent of Port and Beaujolais. Although considered Uruguay’s national grape, Tannat is also grown in Argentina, Australia, Brazil and in Italy's Puglia region where it is used as a blending grape.
Tannat wines produced in Uruguay are usually lighter in body and lower in tannins than those from France. In France, efforts to solve the harsh tannic nature of this grape led to the development of the winemaking technique known as micro-oxygenation. Vineyards in Uruguay have begun to distinguish between the "old vines" that are descendants from the original European cuttings and the new clones introduced in the 1990’s. The newer vines tend to produce more powerful wines with higher alcohol levels but less acidity and complex fruit characteristics, although some wineries utilize both vines to make blends.
First brought to the US late in the 19th century by a UC Berkeley agricultural professor, Tannat plantings did not receive much attention until the 1990’s when California producers, most notably in the Santa Cruz Mountains and Paso Robles viticultural areas, began using it in blends with Cabernet Franc, Sangiovese and Syrah. In 2002, the Bureau of Alcohol, Tobacco and Firearms formally recognized Tannat as a separate varietal.
In the vineyard, Tannat is one of the easiest varietals to grow, ripening late and being frost hardy. Unlike other varietals, it is not prone to overproduction and so does not require thinning. The grape’s berries have thick skins, which make it resistant to powdery mildew and botrytis, and which contributes to the varietals naturally high tannins. One notable difficulty with growing Tannat is its thick stems, which cling tightly to the berries and can be difficult to remove at harvest.
Tannat has significantly higher polyphenol content than other red grapes, making it the most bioactive variety with regards to oxidative reactions in food. Doctors have recommended Tannat as being the best wine grape for cardiopulmonary health because it contains a large amount of the antioxidant procyanidin, a chemical which helps bolster blood vessels and increase oxygen flow to red blood cells, ultimately helping to avert cardiovascular disease.
Tannat makes decidedly robust wines, with pronounced aromas of tobacco smoke, plum or ripe berries. The wines also tend to be dense purple-red in color, with significant tannins and a wonderfully spicy finish. Notable California producers include Bonny Doon Vineyards in the Santa Cruz Mountains and Tablas Creek Vineyards in Paso Robles.Uruguay Wines of Uruguay (Asociación de Bodegas Exportadoras de Vinos Finos del Uruguay) |
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