Winemaker Notes
On the nose this elegantly spiced wine displays fresh red and black fruits notes. In the mouth tannins are juicy and vibrant with energy and vitality associated to an excellent texture and long finish.
Blend: 40% Tannat, 34% Cabernet Franc, 18% Petit Verdot, 5% Merlot, 3% Marselan
Professional Ratings
-
James Suckling
Blackberries and tar with black walnuts and dried violets. Full-bodied, yet so tight and focused with beautifully polished, precise tannins that give a beautiful texture. This is deep and gorgeous. Extremely attractive and reserved.
-
The Somm Journal
A blend of Tannat, Cabernet Franc, Petit Verdot, and Marselan from the Atlantic coastal region of Maldonado, this remarkably aromatic red has a perfume of chocolate, gingerbread, and plum. Roasted coffee and spiced blackberry are enhanced by a dry tannin structure, while the boldness of the wine is tempered by earthiness that arises mid-palate in a wash of blackberry. Slate and salinity appear on the finish.
-
Tasting Panel
Grown in the Uruguayan region of Maldonado on the Atlantic coast, this blend of Tannat, Cabernet Franc, Petit Verdot, and Marselan is remarkably aromatic, with a perfume of chocolate, gingerbread, and plum. Roasted coffee and spiced blackberry are enhanced by a dry tannin structure. The boldness of the wine is tempered by an earthiness on the blackberry-washed mid-palate. Slate and salinity appear on the finish.
-
Wine Enthusiast
Aromas of lavender, rose water, cardamom and blueberry are intriguing, which sets this prestige blend from Uruguay apart from the masses. The broad palate is jammy and generous, cut by core acidity. Herbs, plum and black raspberry flavors are aided by peppery spice on the smooth finish. Drink now-2024.
-
Wine Spectator
A rich, muscular and powerful red, with aromas of warm spices and espresso bean. Folds over on the palate around a pure cherry and black raspberry core, which is full of energy and length. Ends with marinated olive and chocolate-covered orange peel notes that linger around firm tannins. Tannat, Cabernet Franc, Petit Verdot, Merlot and Marselan.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Considered one of the most environmentally sustainable countries in the world, Uruguay is also the fourth largest wine producing country in South America. But in contrast to its neighbors (Chile, Argentina and even Brazil) Uruguay keeps more in step with its European progenitors where land small holdings are most common. Most Uruguayan farms are tiny (averaging only about five hectares) and family-run, many dating back multiple generations. At this size, growers either make small amounts of wine for local consumption or sell grapes to a nearby winery. In all of Uruguay there are close to 3,500 growers but fewer than 300 wineries.
On these small plots of land, manual tending and harvesting, as well as low yields are favored; this small agricultural country has never had a need for large-scale chemical fertilizers or insecticides. Their thriving meat industry also follows the same standards: hormones have been banned since 1968 and today all Uruguayan beef is organic and grass-fed.
Uruguay’s best vineyards are on the Atlantic coast, in Canelones and Maldonado (where cooling breezes lessen humidity) or found hugging its border with Argentina. With a climate similar to Bordeaux and soils clay-rich and calcareous, Uruguay is perfect for Tannat, a thick-skinned, red variety native to Southwest, France. A great Tannat from Uruguay will have no lack of rich red and black fruit, lots of sweet spice and a hefty structure. Sometimes winemakers blend Merlot or Pinot noir with Tannat to soften up its rough edges.
The best Uruguayan whites include Sauvignon blanc and Albarino.