From: Canelones, Uruguay
Notes: This is a rich and full-bodied wine with aromas of blackberry, blueberry and plum with hints of clove and spices. A palate of crushed dry leaves and leather lead to a long finish.
Fermented in stainless steel. Aged in a combination of stainless steel and new French oak. Bottled with a small amount of sulfur.
Pairing: For this style of Tannat, a meaty meal would be a great choice. In fact, Memphis Dry-Rub Ribs by Greg Collier adapted by Nicole Taylor (NYT Cooking) is perfect for it. Yields 3-6 servings and takes about 3 hours, plus chilling/resting time.
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