Tannat

See Tannat Wine section in Anuva Wine Store.

Tannat responsible for invention of micro-oxygenation

Tannat grape is actually responsible for the creation of the micro-oxygenation (adding oxygen to wine slowly) technique used by some winemakers to soften wines. Patrick DuCournau, a Madiran winemaker, chose Tannat to work with due to its extremely tannic nature, and he ended up inventing modern micro-oxygenation in 1991 (see Wine 101 section). Tannat is prevalent in the appellation d'origine controlee (see Wine 101 section) in the Madiran village in southwest France.

Origin of Tannat

Brought over to South America by Basque immigrants in the 1800s, Tannat is now the national grape of Uruguay (Argentina’s neighbor across the Rio de la Plata river that runs between the two countries) and is being produced in very interesting ways in Argentina as well. Tannat in Argentina tend to be less tannic and quite approachable. Tannat today grows mostly in the French Pyrenees region, Uruguay, Argentina, and Australia.  Tannat from Uruguay and northern Argentina (as well as the San Juan Province) tends to have less tannin than Tannat from France.  In general, warmer climates are preferable because the grape ripens late in the season.

Touted health benefits

Doctors tout Tannat as being the best wine for your heart and arteries as it contains a large amount of the antioxidant procyanidin. Procyanidin helps bolster blood vessels and increase oxygen flow to red blood cells, which both ultimately avert many cardiovascular diseases.

Typicity

Tannat’s color is a deep purple-red. Lots of red fruit, plum, and spice are found in Tannat along with hints of tobacco and smoke. With a very firm tannic nature, especially in France, Tannat can age well. Wines typically age for about twenty months in oak before being bottled.  In Argentina and Uruguay, Tannat with softer tannins, more dark plum, and blackberry are common, while French Tannat has more raspberry notes and firmer tannin. 

tags: micro-oxygenation · tannat ·