Deep purple color; black plum, blackcurrant, blackberry, raspberry, black cherry, licorice, chocolate, oak, tobacco, spice on the nose and palate.
Dry; grippy tannins—tannat has some of the highest polyphenols (antioxidants) and tannins in wine—and decanting is virtually mandatory. When well decanted, this evolves into a delicious, smooth dark fruit delight. Full body. Good balancing acidity (3.68 pH). 14.5% ABV
The wine is 100% tannat. Fermented in concrete tanks, then aged 12-18 months in un-toasted French oak. The winery’s description: “Located eleven miles from the Atlantic Ocean, our estate has more than 1,000 small vineyard blocks covering its hillside slopes, which benefit from varying microclimates, different levels of humidity, and an intense canopy management. These factors allow the vines to develop with maximum exposure to the sun providing rich, expressive fruit. The vineyards are surrounded by lush forests, rocky soils, granite boulders, and naturally occurring palm trees.”
The single vineyard for this offering is among the coolest on the estate, with steep slopes, thin soils, and excellent drainage. Alejandro P. Bulgheroni is the founder. Alberto Antonini is the consultant, Germán Bruzzone is the winemaker. In 2018, Wine Enthusiast named Bodega Garzón the New World Winery of the Year.
Bodega Garzón Single Vineyard Tannat, Maldonado, Uruguay 2020—after decanting, coats the palate with lush, plush, smooth dark fruits. Decanting evokes a wonderful transformation from tight, tannic tannat to very approachable, rich, inviting pour. The tannins remain, but much less harsh. Demands to be enjoyed with hearty meat dishes. Pair with lamb; high-fat grilled meats, especially over open campfire; cassoulet (white beans with assorted meats); barbecue; roast beef; sausage; wild game; casseroles and stews; traditional French cuisine. Uruguayan cuisine, of course. Cheese—spicy cheeses, double or triple cream camembert or brie, gorgonzola, parmesan. $30-35
Bodega Garzón website with nice opening video
