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Tannat—the grape that winemakers and sommeliers unanimously call the "Queen of Tannins." If you are searching for the most powerful, concentrated, and structured red wine, your search ends here. Originally from the rugged Madiran region in Southwest France, this variety has become the national pride of Uruguay. In the glass, Tannat reveals an incredibly dark, nearly opaque color and intense aromas of black plums, blackberries, licorice, and dark chocolate. Tannat is the ultimate choice for those who appreciate wine with raw power, longevity, and the ability to dominate the table with its unbreakable character.
Red dry
France
The name "Tannat" is directly derived from the word tanin (tannin), which perfectly describes its nature. In the Madiran region of France, this grape produces stern, powerful wines that often require many years of oak aging to soften. However, when Basque immigrants brought the vine to Uruguay in the late 19th century, it underwent a transformation. The gentler, sunnier South American climate helps ripen the tannins more fully, making Uruguayan Tannat much softer, rounder, and fruitier, while still maintaining its legendary structural backbone.
Due to its massive structural profile, Tannat demands food high in protein and fat to help soften its tannins.
It is the perfect companion for steaks—especially aged beef—grilled lamb chops, or rich wild game stews. In Uruguay, this wine is the essential partner for a traditional Asado (BBQ ritual). It also pairs exceptionally well with strong, aged cheeses and dark chocolate with at least 70% cocoa content.
This grape has exceptionally thick skins and even five seeds per berry (most varieties have two or three). During fermentation, a massive amount of pigment and tannin is extracted, resulting in a wine that is virtually opaque.
Absolutely! Tannat is among the most age-worthy wines in the world. Top-tier Madiran examples can evolve in the bottle for 20 to 30 years. During aging, the tannins become velvety, and the fruit aromas are joined by complex notes of mushrooms, tobacco, and forest floor.
It is best served at room temperature—around 16–18°C. Since it is a highly structured wine, we strongly recommend decanting it for at least 1–2 hours before tasting. This allows the tannins to "relax" and reveals hidden layers of aroma.
