Silvaspoons Vineyard, Lodi
TASTING NOTES:
The 2023 Tannat has a dark almost inky purple color. Although not as dark as Petite Sirah, this Tannat has a magenta hue that clings to the inside of the glass when swirled. The aroma’s focus is on the dark fruit; cassis, currants, plums, and pomegranate. The suggestion of plum pie filling is supported by a bouquet that is loaded with brown baking spices: nutmeg, cardamom and cinnamon. This is a wine with a terrific union of aroma and bouquet that warrants a moment or two of contemplation. The flavors of the 2023 Tannat strike a wonderful balance of savory and juicy that are both rich and bright. Succulent blackberry fruit flavor has married with a chocolatey oak character and is delivered by wine with a subtle richness that is unheard of from Tannat The mature elegant tannins contribute to a satisfying finish free of the notoriously aggressive extract for which this variety is known. At 14.7% alcohol this is a ripe edition of Tannat, yet the supporting acid will allow for some time in the bottle without compromising the fruit. Historically I would pair Tannat with braised meats, stews, and cassoulet, but I’m keen on pairing this wine with roast duck under a fruit sauce.
TECHNICAL NOTES:
Varietal Composition: 100% Tannat
14.5% Alc. 0.81 g/100ml TA 3.37 pH
Oak Regime: 42% French Oak, 42% American Oak, 16% Neutral Oak
Tannat has a bit of a ‘bad boy’ reputation. It originally hails from the Gascony region of southwest France, and particularly the Madiran AOC. There it is renowned for its high levels of tannin, so high that the vintners in Madiran often blend in Cabernet Sauvignon and Cabernet Franc to help ‘soften’ the wines. The technique known as Micro-oxygenation, where minute amounts of oxygen are metered into the wine, was specifically developed to accelerate the aging of Tannat in an attempt to tame the tannic monsters that this grape produces. Perhaps due to its over extracted nature, Tannat has never achieved much notoriety in Europe. However, when introduced to South America by Basque immigrants Tannat has had tremendous success, so much so it is considered the ‘National Grape’ of Uruguay.
According to Oz Clarke in his book, “Grapes and Wines” Tannat has record high levels of a particular type of tannin called procyanidins. Procyanidins are a subclass of flavonoids found in commonly consumed foods that have attracted increased attention due to their potential health benefits. Mr. Clarke goes on to note that healthy ninety-year old men are ‘surprisingly common.’ the in the deep southwest of France, the home of Tannat. Food for thought.
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