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2006 Viñedo de los Vientos "Angel's Cuvée" Ripasso de Tannat
Country: Wines Rating: -
Wine Type: Red Rating: -
SKU: SKU16312
Weight: 3.50 lbs Available: 24
Your Price: $42.95 Quantity:

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Producer:
Viñedo de los Vientos 		Winemaker:
Pablo Fallabrino
Importer:
Bossa Premium Wine Imports 		Production:
100 Cases
Grape Varietals:
Name Annunciation Percentage Description
Tannat
tah-nnah
100%
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Tannat
Tannat is a red grape, historically grown at the foothills of the Pyrenees Mountains of Southern France in the Madiran AOC. The Tannat grape has been cultivated in this region as far back as the 17th century. Madiran appellation laws mandate that Tannat be blended with Cabernet Sauvignon or Cabernet Franc, but more recently they have been making 100% Tannat wines. In 1870 Don Pascual Harriague, a Basque immigrant introduced Tannat to Uruguay, where it is now considered their “National Grape” and most widely planted grape. In Uruguay it is sometimes called Harriague after the immigrant that imported it. It is also grown in Argentina, Australia, Italy’s Puglia region, California and Virginia. It is also used to make Armagnac and a full bodied Rosé. In France, Tannat was characterized by its firm, tannic structure, but today efforts to solve the harsh tannic nature of the grape has lead to the development of the winemaking technique of micro-oxygenation. Tannat wines are dense purple-red in color, robust with a nose of tobacco, smoke, and ripe berries. The rich palate has juicy flavors of plum and raspberry with a long, generous spicy finish. The smoky character makes it a perfect match for roasted meat and game, as well as sausage and strong aged cheeses.
Description:
The most unique varietal on the property is the Tannat grape of which Pablo makes five different versions. Don Pascual Harriaque, a Basque immigrant, first introduced Tannat to Uruguay in 1870 from his native town in the Maridan Valley of southwestern France. The Tannat grape soon became the national grape of Uruguay. Intrigued with the rich ripe wines of the Valpolicella and Valteline regions of Italy, Pablo decided to produce "Ripasso de Tannat" in the style of the great Amarone wines of that region. The result is a wine with great structure and an incredible balanced sweetness.

Winery:
In 1995, Pablo inherited Viñedo de los Vientos vineyards. In 1997, Pablo decided to start his own winery. To achieve this he brought state of the art equipment for the winery from Italy. March 1998 was Pablo's first vintage and over the next three years he perfected his winemaking skills. Pablo, a laid back good natured surfer, is the perfect catalyst to create a world class winery. During this time, Pablo developed his product line and his vision for winemaking. His approach is not to over think the wine making process; instead, he runs with his instincts, takes chances and makes extraordinary wines with his own personal signature.
Vinification:
During the harvest, the wine making team walks down each row, selecting the best clusters, clipping the stem to the cluster to stop the circulation of the fluids to the grapes while allowing the clusters to hang on the vine. The dried grapes are then allowed to raisin and are then handpicked a month later and refermented with selected quantities of Tannat wine. This wine is then aged for 18 months in 60% new French oak and 40% in neutral French oak. "Angel's Cuvée" is a very limited production.
Bouquet or Aromas:
This wine is unfined and unfiltered. The color is a brilliant opaque crimson, with a lot of fruit, cooked red plums, black berry fruit, cassis, figs, blueberries with hints of raisins. The aromas are deep and rich of woodsy forest floor notes. You can also detect notes of truffles and rhubarb with just a hint of black pepper. If you know Amarone, you will understand the complexities of this wine.
Taste:
On the palate, the deep fruit flavors of blueberries, cassis, with notes of figs and plums linger on your tongue. The truffles are enchanting with that woodsy, earthy, forest notes and a hint of eucalyptus. The flavors are rich round and intertwined with a rhubarb marmalade accent. The tannins are very integrated and the fruit stands out with a bit of anise, mint and just a hint of vanilla in the background. This Ripasso is a great competitor to any top Ripasso from Italy but with a pedigree all it's own.
Pairings:
Rich fragrant meat dishes, like Osso Buco, Short Rib stews, roasted Prime Rib, wild roasted Boar and Venison work well. Aged hard cheeses and dried fruit make a great finale to any meal.
Cheese Pairing:
Parmigiano-Reggiano
 
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