Bodega Garzón Reserve Tannat is deep purple in colour. This wine shows intense aromas of plum, raspberry and black fruits on the nose, with a hint of spice. On the palate it is full-bodied, with ripe tannins complementing the juicy dark fruit and mineral notes. The combination of intense aromas and full-bodied taste creates a complex and flavourful wine that's sure to please.
This is an ideal wine to pair with roasted game. Its most traditional combination is with leg of lamb with sage, mint and lashings of garlic and olive oil.
|Style||Dry, Red, Full Bodied, Red Fruit, Black Fruit, Fresh, Spice,|
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 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, rocky soils and granite boulders.
The hand-harvested grapes were macerated on their skins for five days before fermentation in large 150-hectolitre cement tanks took place at 26-28ºC for one week, with twice daily pump overs. The wine was then aged on lees for 6-12 months in 50-hectolitre, untoasted French oak casks, and bottled in June 2021.
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