This powerful Tannat offers a glorious deep purple hue, plus an elegant nose that evokes red fruit scents such as cherries, strawberries, black plums, tobacco and black cocoa. Its full-bodied texture and juicy, fresh flavour result in a smooth, silky taste with a long, vibrant finish. Best enjoyed with robust meat-based dishes, the Bodega Garzón Single Vineyard Tannat provides a well-balanced and refined sensory experience.

Its full-bodied structure and spicy notes make it a great accompaniment to regional dishes such as lamb, as well as cured cheeses like Parmesan, while its flavour profile is perfectly suited to traditional French cuisine.

About the Producer

Bodega Garzón is a family-owned winery in Maldonado on the Atlantic coast in southern Uruguay. They pioneered viticulture in this area over 10 years ago, and have since become the standard bearer for premium wines from Uruguay. In November 2018, their pioneering status was recognised by Wine Enthusiast with the ‘New World Winery of the Year’ award. The vineyards at Bodega Garzón are a patchwork quilt of 1,150 individual plots of around 0.2 hectares in size, each plot carefully chosen for a specific variety according to its soil and microclimate. The winery is specially designed to operate as sustainably as possible, and is the first winery outside North America to pursue LEED certification (Leadership in Energy and Environmental Design). Built on natural terraces, the winery uses cutting-edge technology and operates using a gravity system to ensure quality and energy efficiency at every stage of production.

Vineyard and Winery

Located 11 miles from the Atlantic Ocean, the estate has more than 1,000 small vineyard blocks covering hillside slopes, which benefit from varying microclimates, different levels of humidity and an intense canopy management. Well-draining granitic soils and cooling Atlantic breezes allow the grapes to ripen steadily. The vineyards are surrounded by lush forests, palm trees and granite boulders. This single vineyard Tannat comes from a site which is cooler than the other blocks on the estate, with steep slopes, thin soils and excellent drainage thanks to the predominance of basalt in the upper soil layers.

The hand-harvested grapes were macerated for five days before fermentation in 80 hectolitre cement tanks, at 26-28ºC for one week with twice daily pump overs. The wine was then aged on lees for 12-18 months in 25 hectolitre French oak barrels for added complexity. The oak used was untoasted and fourth use.