This is a treat how. How often have you tasted Uruguay Tannat? Passion is the only reason someone would grow Tannat. Big tannins, dark berries, spice, white pepper. It can do everything an Aussie Shiraz Cab can in terms of cellaring and food matching. 2014 was a cooler year that tamed some of the monstrous tannins and added some lovely perfume. Very much in the dark fruits and spice without a hint of oak. There is vibrant, juicy fruit on the palate making it great for immediate drinking. I’m not sure if this wine will improve with age but it certainly won’t fall over in the next 5 years. Roast lamb or hard cheese will match well.
Started in 1999 to be a “little Uruguayan Tuscany” this winery is now celebrated for quality wines with a strong belief in sustainability. Their vineyards are near the Atlantic in the classic holiday destination of Uruguay. The wines they strive to make are elegant and perfumed.