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Tannat
Tannat
Tannat
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Tannat
Grape (Vitis)
Tannat in Viala & Vermorel
Color of berry skinBlue-black
SpeciesVitis vinifera
Also calledTanat, Moustrou, Moustroun, Bordeleza Belcha, Harriague
OriginSouthwest France
Notable regionsMadiran, Uruguay
VIVC number12257

Tannat is a red wine grape, historically grown in South West France in the Madiran AOC, and is now one of the most prominent grapes in Uruguay, where it is considered the "national grape".[1]

Tannat is also grown in Argentina, Australia, Brazil, Bolivia, Peru, South Africa, and in the Italian region of Apulia, where it is used as a blending grape.[2] In the US states of Maryland and Virginia, there are small experimental plantings of the vine, and plantings in California have increased dramatically in the first years of the 21st century. There are small plantings in Washington State which have shown excellent results. It has also been increasingly planted in Arizona, Oregon and Texas.

Tannat wines produced in Uruguay are usually quite different in character from Madiran wines, being lighter in body and lower in tannins. It is also used to make full bodied rosé. In France, efforts to solve the harsh tannic nature of the grape led to the development of the winemaking technique known as micro-oxygenation.

France

[edit]
Tannat grapes

Tannat is mainly found near the French Pyrénées (Béarn, Basque country, Gascony). The wine is notable for its very high tannin levels and is often blended with Cabernet Sauvignon, Cabernet franc and Fer to soften the astringency and make it more approachable. In addition to Madiran, Tannat is also produced in Irouléguy, Tursan and Béarn, and it is a minor constituent of Cahors wine. Modern winemaking in the region has begun to emphasize the fruit more and use oak aging to help soften the tannins.[3] Now the wines typically spend about 20 months in oak prior to release.[4]

A French Tannat is characterized by its firm, tannic structure with raspberry aromas and the ability to age well. They often have a deep dark color with high level of alcohol. The rosés produced in Irouléguy go through very limited maceration time with the skins in order to keep the wines from getting too tannic. The resulting wines are typically full bodied and very fruity. In Béarn both red and rosés are produced from blends that include 60% Tannat and a 40% mix of Manseng noir, Fer and Courbu noir.[5]

In 1990, Madiran winemaker Patrick Ducournau experimented with adding controlled amounts of oxygen aeration into Tannat while fermenting and ended up developing the modern winemaking process of micro-oxygenation.[6]

Uruguay

[edit]
A Tannat wine from Uruguay.

The Tannat vine was introduced to Uruguay by Basque settlers, especially Pascual Harriague, in the 19th century. Along with the Manseng vine it quickly started to flourish in its new home. Today it is often blended with Pinot noir and Merlot and is made in a variety of styles including those reminiscent of Port and Beaujolais. From Uruguay the vine spread to Argentina and from there Flying Winemakers promoted the grape's resurgence in California at the end of the 20th century.[4]

Plantings of Tannat (also known in Uruguay as Harriague) have been increasing in Uruguay each year as that country's wine industry develops. The Tannat wines produced here are characterized by more elegant and softer tannins and blackberry fruit notes. Vineyards in Uruguay have begun to distinguish between the "old vines" that are descendants from the original cuttings brought over from Europe and the new clones being produced today. The newer vines tend to produce more powerful wines with higher alcohol levels but less acidity and complex fruit characteristics. Some wineries use both vines to make blends.[3] The grape is also blended with more well known ones such as Merlot to make excellent alternatives to California and Australian offerings.

United States

[edit]
Tannat prior to veraison.

In the late 19th century, University of California-Berkeley agriculture professor Eugene W. Hilgard imported the Tannat vine from Southwest France and began to grow it in the university's vineyards. The grape did not receive much attention until the late 20th century, when South American varietals of the grape variety began to receive international acclaim. In the 1990s several plantings began to appear in California in the Paso Robles and Santa Cruz Mountains AVAs with such producers as Bonny Doon Vineyard using it in blends with Cabernet Franc and Tablas Creek Vineyard, Joseph Swan, and Kaz Winery selling it as a stand-alone varietal. In north-central Washington State, within the Lake Chelan AVA, a small but impressive planting (C R Sandidge Wines Purtteman Estate vineyard) has been producing exceptional varietal Tannat. In northern California, Westwood Estate Wines planted their vines in the late 1990s and they produce either a blended or varietal Tannat. Other Californian wine producers began using it in blends and also with their Sangiovese and Syrah wines. Vineyards in Texas, Arizona, Oregon, Maryland and Virginia began sourcing cuttings from California. In 2002, the Bureau of Alcohol, Tobacco, Firearms and Explosives approved Tablas Creek Vineyard's petition to add Tannat to the list of grape varieties that could be made into a varietal wine.[7] By 2005, Tannat acreage in California had increased to 140 acres (57 ha).[8] As of 2016, there were 579 acres of Tannat planted in California, most from Tablas Creek cuttings, and nearly half planted in just the previous 5 years.[9]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Tannat

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from Grokipedia
Tannat is a red grape variety originating from southwestern , renowned for producing deeply colored, full-bodied wines characterized by high , robust structure, and flavors of dark fruits, licorice, and spice. Native to the Madiran region at the foothills of the , it thrives in challenging climates due to its thick skins and resistance to rot, making it a staple in both traditional French appellations and the modern wine industry of , where it serves as the country's signature grape. The grape's history traces back to the Basque country on the France-Spain border, with documented cultivation in Madiran since the 18th century, though it likely predates outbreaks. In the late 19th century, Basque immigrant Pascual Harriague introduced Tannat to , where it was initially known as Harriague and adapted exceptionally well to the , surviving economic downturns and replanting efforts that nearly eradicated it in France. By the 1970s, Uruguay's focus on quality elevated Tannat from a bulk producer to a premium variety, now covering approximately 4,000 acres (1,600 hectares) and comprising about 27% of the nation's vineyards as of 2024. Tannat vines are moderately late-ripening, with small, thick-skinned berries that yield wines of intense purple hue, medium to high acidity, and alcohol levels typically between 13.5% and 15% ABV. The hallmark high —hence the name, derived from "tannique"—can be aggressive in youth, often requiring techniques like micro-oxygenation, aging, or blending with softer varieties such as or to achieve balance and smoothness. Young Tannat wines exhibit aromas of black currant, , and smoke, evolving with age into complex notes of , , and game, with excellent aging potential of 10 years or more. Beyond its core regions, Tannat has spread globally, with significant plantings in (over 2,000 acres), the (particularly and Washington), and emerging areas in , , and . In , it dominates Madiran AOC (minimum 60% required) and Irouléguy, producing structured wines for with grilled meats or stews, while Uruguay's versions are fruit-forward and versatile, often enjoyed with barbecues. Its antioxidant richness, including , has also drawn attention for potential health benefits in moderation.

History and Origins

Origins and Early Cultivation

Tannat is a variety of the species , native to the Basque region in southwest near the mountains, where it has been integral to local for centuries. The grape thrives in the rugged terroirs of areas like Madiran and Irouléguy, reflecting the hardy traditions of Basque farming communities that emphasize robust, long-lived wines suited to the mountainous climate. The Madiran region, centered around the department, boasts a viticultural history extending to the , with monastic orders promoting grape cultivation amid the Pyrenean foothills, though Tannat itself emerged more distinctly later. Earliest documented references to the variety appear in French viticultural records from the late , specifically noted as "Tanat" in Madiran parish inventories dated 1783–84, marking its recognition as a key local grape. By the early , its current spelling "Tannat" was standardized in regional ampelographic texts, solidifying its role in southwestern French agriculture. In traditional Basque winemaking, Tannat—known by synonyms such as Madiran, Moustrou, and Harriague—played a central role, prized for its ability to produce deeply colored, age-worthy reds that embodied the region's rustic heritage. The name derives from the Béarn dialect word for "tanned," alluding to the grape's intense pigmentation and exceptionally high levels, which imparted a leathery texture to early wines. Prior to the 20th century, Tannat was primarily vinified as the dominant component in Madiran blends, often combined with varieties like or Prunelard to balance its astringency, though monovarietal expressions were also produced for local consumption and payments to .

Global Dissemination

The devastating outbreaks that ravaged European vineyards in the late significantly impacted Tannat cultivation in its native Southwest , where the pest destroyed vast acreages in regions like Madiran and Irouléguy, prompting widespread replanting efforts and sparking global interest in the variety as growers sought resilient alternatives and new territories free from the infestation. This crisis, which wiped out approximately 50% of 's vineyards between 1863 and 1890, accelerated the export of European vine cuttings to the and beyond, as phylloxera-resistant American rootstocks were grafted onto varieties like Tannat to rebuild the industry. Basque immigrants played a pivotal role in Tannat's dissemination to South America, introducing the variety to Uruguay in the 1870s through pioneers like Pascual Harriague, who established the first commercial plantings and elevated it to the status of the country's national grape due to its adaptation to local conditions. Similar waves of Basque and European settlers carried Tannat to in the late 19th century, with initial plantings occurring in Mendoza's Luján de Cuyo region as early as 1895 and in Salta's high-altitude Calchaquí Valleys, where it benefited from the phylloxera-free environment. In the United States, Tannat arrived via importation to in the late , with enologist Wetmore bringing cuttings in 1879 for experimental purposes, followed by its inclusion in the University of California's vine collections by the 1890s. Early 20th-century trials expanded its presence in , , and , culminating in official recognition by the Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) in 2002, allowing its use as a name on labels. Tannat's spread extended to other regions through mid-20th-century nursery stock imports and academic exchanges, including introductions to Brazil's Serra Gaúcha in the early 1980s via experimental trials that led to commercial adoption. In , plantings emerged in the late 20th century from imported material, gaining traction among wineries seeking robust reds, while in , Tannat arrived via similar propagation channels, finding niche suitability in select vineyards despite its limited scale.

Viticulture

Growing Conditions

Tannat thrives in warm continental climates characterized by hot days and cool nights, which promote balanced acidity and phenolic ripeness essential for the grape's structure. Such conditions are exemplified in the foothills of Southwest , where diurnal variations support slow maturation and flavor development. The variety favors regions with moderate rainfall and protection from excessive heat, as optimal daytime s range from 25°C to 32°C, allowing for gradual sugar accumulation without compromising freshness. It requires 1200-1500 for full development. Elevations of 150 to 400 meters are typical in traditional growing areas, providing cooler nights that preserve acidity while enabling sufficient warmth for ripening. The performs best in well-drained that mitigate waterlogging and support health, including gravelly, clay-limestone, and schist-based terroirs. These types offer a balance of retention and drainage, preventing issues like in areas prone to periodic wetness. Clay-limestone compositions, common in its native habitats, contribute to depth in the , while enhances aeration and warmth retention for consistent growth. Tannat exhibits vigorous growth habits and mid-season , typically occurring around 90-100 days post-bloom, which necessitates careful canopy to optimize . Its robust vigor benefits from high-density planting, often up to 10,000 vines per , to control yields and concentrate flavors through competition for resources. Despite being frost-hardy, the variety shows sensitivity to high , which can increase risks of bunch rot, underscoring the need for sites with good air circulation. Under balanced , yield potential ranges from 40-60 hl/ha, supporting sustainable production while maintaining intensity.

Challenges in Cultivation

Tannat grapes are characterized by exceptionally high levels, which often result in unbalanced where phenolic maturity lags behind sugar accumulation, necessitating extended hang time on the of up to 40 days post-veraison to achieve optimal flavor and . This prolonged maturation period helps mitigate the risk of , but increases exposure to environmental stresses. To further balance the and direct resources toward , growers employ harvesting, selectively removing unripe clusters to enhance the of remaining fruit. The variety's vigorous growth can contribute to issues like coulure (poor fruit set) and millerandage (uneven berry development), particularly under cool or humid conditions during flowering, leading to irregular yields and smaller cluster weights. Management strategies include shoot thinning early in the season to reduce vigor and improve light penetration, alongside canopy management techniques such as leaf removal and positioning to promote airflow and minimize shading, which can exacerbate these issues. In humid growing regions, Tannat exhibits vulnerability to fungal diseases like (Plasmopara viticola), despite its relative resistance compared to other varieties, as excess moisture favors spore germination on leaves and clusters. This susceptibility is addressed through the use of resistant rootstocks, such as those derived from American species that confer and partial disease tolerance, combined with applications of organic fungicides like copper-based compounds during wet periods. Tannat's small size and thick skins, often containing up to five per , result in low yields, complicating harvesting and pressing operations due to higher proportions of skins and relative to pulp. These traits are managed via mechanical harvesting to gently separate berries without crushing prematurely, followed by rigorous sorting to remove and optimize extraction efficiency. Climate change poses additional risks to Tannat cultivation, with rising temperatures advancing budburst by up to several weeks, thereby heightening exposure to late spring frosts that can damage emerging shoots and reduce yields. efforts include selecting later-maturing clones that delay phenological stages, providing a buffer against frost while maintaining the variety's late-ripening profile suited to warmer conditions.

Winemaking Practices

Traditional Methods

Traditional winemaking practices for Tannat, originating in the Madiran region of southwest , trace back to the and emphasized manual techniques to handle the grape's intense and acidity. Sulfur additions, typically as , were routinely applied post-crush and after to preserve the wine and prevent oxidation, with dosages around 50 ppm initially and 40 ppm later. Following crushing, Tannat grapes undergo extended maceration periods of 20 to 30 days—often around 25 days—in , , or vats to maximize and color extraction while allowing for controlled phenolic development. Alcoholic follows at controlled temperatures of about 26°C using selected yeasts, with gentle pump-overs and punch-downs to manage the and promote even extraction. is then conducted, typically in the same vessels, to soften the wine's acidity and integrate flavors. To balance Tannat's robust structure, blending with softer varieties such as is a longstanding practice, permitted up to 40% under Madiran AOC regulations which require a minimum of 60% Tannat in the final . Post-fermentation, the wine is aged for 12 to 18 months in neutral oak barrels—often older ones with light toasting to avoid overpowering the fruit—allowing micro-oxygenation to polymerize and soften . occurs 2 to 3 times during this period, approximately every 4 to 6 months, to aerate the wine and clarify it naturally before a final rest in tank for harmonization.

Innovations and Modern Approaches

One significant innovation in Tannat is the development of micro-oxygenation, pioneered in 1990 by Patrick Ducournau in Madiran's Domaine Mouréou/Chapelle Lenclos to manage the grape's high levels without causing excessive oxidation. This technique involves diffusing tiny, controlled amounts of oxygen into the wine during or aging, promoting gradual and color stabilization while preserving fruit integrity. Widely adopted since the early 1990s, it has enabled producers to craft more approachable Tannat wines earlier in their lifecycle, particularly in regions like Madiran and . Another modern approach is the saignée method, where a portion of is "bled" from the must early in maceration to produce while concentrating the remaining by reducing water dilution and enhancing phenolic extraction. For Tannat, this technique yields bolder with vibrant color and structure, as seen in Uruguayan examples like Castel Pujol Altos Tannat Rosé Saignée, alongside denser reds with intensified flavors. Advancements in control have also transformed Tannat production, including the use of selected s to mitigate volatile acidity—a common issue due to the grape's thick skins and high acidity—and cold soaking at 5-10°C for 3-5 days prior to maceration to extract color and aromas gently without harsh . Uruguayan native strains, for instance, have demonstrated efficacy in achieving complete fermentation (up to 98%) with low volatile acidity (under 0.5 g/L) and balanced ethanol levels (14-16%), improving wine stability. Cold pre-fermentative maceration, studied across multiple vintages, enhances and total phenolic content in young Tannat wines, resulting in deeper color and better . In styles, particularly from and , winemakers have introduced amphorae and vessels to emphasize cleaner fruit expression over influence. Amphorae, often made from terracotta, allow subtle oxygenation similar to barrels but impart neutrality, preserving Tannat's primary black fruit notes, as employed by Uruguayan producer Santiago Deicas for premium expressions. tanks, with , facilitate precise that highlights fresh acidity and varietal purity, contrasting traditional wood aging. The 2024 harvest in Uruguay, marked by cool and dry conditions, resulted in slower ripening and produced fresher, more elegant Tannat wines, further emphasizing modern techniques for balanced styles. Since the , sustainable practices such as biodynamic farming and minimal intervention have gained traction for premium Tannat, focusing on balance and reduced chemical inputs to enhance expression. Producers like Deicas in integrate biodynamic principles, including cover crops and natural , alongside low-intervention techniques like native and minimal sulfites, yielding concentrated, age-worthy wines. These methods prioritize vineyard health, contributing to more resilient vines and authentic fruit-driven profiles in high-end bottlings.

Characteristics of Tannat Wines

Flavor and Structure

Tannat wines are distinguished by their intense coloration, derived from exceptionally high levels of anthocyanins in the grape skins, resulting in shades ranging from deep to nearly opaque . This vivid hue contributes to the wine's visual appeal and stability, reflecting the variety's rich phenolic profile. The structural backbone of Tannat wines is defined by prominent , often reaching concentrations of 2-3 g/L, which impart a grippy, that can dominate the . These robust are balanced by medium-high acidity levels typically between 5-6.5 g/L in finished wines, providing freshness and longevity to the wine's . With full-bodied textures and alcohol content generally spanning 13-15%, Tannat delivers a firm yet evolving that evolves from youthful intensity to greater integration over time. Characteristics vary by region, with Madiran examples often showing firmer than fruit-forward Uruguayan styles. Primary aromas in Tannat wines evoke dark fruits such as , , and violet, offering a lush, fruit-forward bouquet. Secondary notes, often emerging from influence, include licorice, , and , adding layers of savory complexity. Variations in ripeness further shape the profile: underripe expressions may exhibit , herbaceous tones, while overripe fruit introduces jammy, confiture-like sweetness.

Aging Potential and Pairings

Tannat wines exhibit exceptional aging potential, often spanning 10 to 20 years or more, owing to their robust structure that polymerizes over time, transforming from to silky textures. This evolution allows the wines to develop tertiary notes of , , and after approximately 5 to 7 years in bottle, enhancing complexity while maintaining balance through inherent acidity. The high content further contributes to this longevity, enabling top examples from regions like Madiran to cellar successfully for a decade or longer. Optimal cellaring conditions for Tannat wines include a consistent of 12–15°C (55–59°F), around 70% humidity to prevent cork drying, horizontal bottle storage to keep corks moist, and a dark environment to avoid light-induced degradation. These parameters preserve the wine's structure, allowing to gradually soften without premature oxidation. In terms of , most Tannat wines reach their peak drinking window between 5 and 15 years post-vintage, during which primary notes integrate with secondary oak influences and emerging tertiary aromas. Young bottles, characterized by firm , benefit from decanting for 2 to 4 hours—or at minimum 1 hour—to aerate and mellow astringency, revealing greater expression and smoother integration. Tannat's bold and full body make it an ideal match for grilled red meats such as or lamb, game dishes like , and aged cheeses like , which cut through the structure and balance acidity. Hearty preparations, including barbecue-marinated proteins or bean-based stews, complement the wine's intensity, while it generally avoids pairing with delicate fish or light salads, as these can accentuate tannic grip unfavorably. In contrast, Tannat and sparkling styles, which emphasize freshness and fruit-driven profiles, possess shorter aging potential of 1 to 3 years, best enjoyed young to preserve vibrancy rather than developing complex tertiary layers.

Major Production Regions

Tannat, a red grape variety native to Southwest , is primarily cultivated in the regions of Madiran AOC, Irouléguy AOC, Tursan AOC, and , where it forms the backbone of robust red wines. These areas, nestled in the Pyrenean foothills and influenced by Atlantic climates, feature clay-limestone and gravelly soils that suit Tannat's vigorous growth and resilience, allowing steady vineyard maintenance since the crisis in the late . As of , total Tannat plantings in stand at approximately 2,700 hectares, with around 1,100 hectares dedicated to the variety within Madiran alone, reflecting its concentrated presence in this historic heartland. In Madiran AOC, established in 1948 and recognized under the EU's (PDO) framework since 1992, Tannat must comprise 60 to 80 percent of the blend to qualify for the appellation, permitting up to 40 percent incorporation of complementary grapes such as (known locally as Bouchy) or to balance its intense . Annual production in Madiran reaches about 58,500 hectoliters, yielding structured reds that emphasize the grape's dark fruit and earthy profiles, while smaller volumes from Irouléguy (around 250 hectares total vineyard area, with Tannat dominant in reds), Tursan, and contribute to a national Tannat output focused on quality over quantity. These regulations ensure consistency in the wines' powerful, age-worthy character across the regions. A key innovation in French Tannat winemaking emerged in the Madiran region during the 1990s, when winemaker Patrick Ducournau pioneered micro-oxygenation—a technique that introduces controlled oxygen into fermenting or aging wines to polymerize and soften Tannat's aggressive without relying solely on barrels. This method, now widely adopted in Madiran and beyond, has elevated the grape's reputation for producing balanced, structured reds capable of extended aging, often 10 years or more, while preserving vibrant acidity and notes of blackberry, licorice, and spice. Economically, Tannat plays a vital role in sustaining Southwest France's viticultural heritage, with Madiran's PDO status bolstering local cooperatives and independent producers amid a landscape where 80 percent of output is consumed domestically. Exports, though modest at around 20 percent of production, target in and the , where demand for these tannic, food-friendly wines grows steadily, supporting rural economies in the Pyrenees piedmont.

Uruguay

Tannat serves as 's signature grape variety, introduced in the 1870s by Basque settler Pascual Harriague, who brought cuttings from southwest via and established the first commercial plantings near . This variety quickly adapted to Uruguay's temperate climate and fertile soils, becoming a cornerstone of the nation's by the late 19th century, when it received official recognition through a from President Máximo Tajes. By the 1993 viticultural census, Tannat had solidified its status as a , symbolizing 's winemaking identity and cultural heritage. Plantings of Tannat have expanded steadily, reaching approximately 1,700 hectares as of 2023 and comprising about 19% of the country's total vineyard area of around 9,000 hectares, with the majority concentrated in the (67% of national plantings) and (12%). Annual production of Uruguayan wines stands at approximately 50,000 hectoliters as of 2023, with Tannat accounting for a leading share of about 12,000-15,000 hectoliters; the variety's cultivation has grown at a rate of 5-10% per decade, driven by increasing demand for its unique profile. Blends incorporating Tannat with or are prevalent, softening its inherent structure while enhancing fruitiness and accessibility for broader markets. Uruguay's maritime-influenced climate, characterized by mild temperatures and Atlantic breezes, yields elegant Tannat reds noted for , , and violet aromas, alongside softer, more integrated than those from its French origins. Producers also experiment with Tannat-based Ports, offering sweet, fortified expressions with and spice notes, and nouveau styles for early-drinking freshness. Key estates like Garzón, with its sustainable hillside vineyards in Maldonado, and the family-run Pisano, featuring century-old Tannat vines in Canelones, exemplify premium production. Exports of Uruguayan Tannat have surged since 2010, rising significantly over the past decade to focus on high-end segments in and , bolstered by international acclaim for its balance and aging potential.

Argentina

Tannat was introduced to Argentina in the late 19th century by Basque immigrants, likely via neighboring Uruguay, where the variety had already taken root among expatriate communities. Initially planted in modest quantities, the grape saw limited cultivation until a resurgence in the early 2000s, driven by interest in bold red varietals suited to high-altitude terroirs. By 2024, Tannat plantings had expanded to approximately 831 hectares across 17 provinces, representing about 0.4% of Argentina's total vineyard area. The majority of these vineyards are concentrated in the northern Calchaquí Valleys of Salta province, particularly the Cafayate subregion, and the Cuyo region of Mendoza, where elevations between 1,000 and 2,000 meters above sea level promote slow ripening and intense flavor development. These high-altitude conditions yield concentrated berries with thick skins, resulting in wines characterized by deep color, robust structure, and notes of , dark fruits, and subtle violet florality. Annual production from these plantings is estimated at around 50,000 hectoliters, though yields vary due to the challenging Andean climate, which enhances the grape's natural tannic intensity while producing spicy, age-worthy reds. Argentine Tannat wines typically exhibit a bold profile with aromas of , , and licorice accented by herbaceous and peppery spices, often balanced through blending with to soften the variety's inherent grip and add plush fruitiness. Winemakers increasingly emphasize single-vineyard expressions from old vines in , highlighting terroir-driven nuances like mineral earthiness and violet undertones. Notable producers include Michel Torino in the Calchaquí Valleys, known for its Estate Tannat from high-elevation sites, and Bodega Colomé, which crafts elegant, site-specific Tannats from altitudes up to 1,700 meters in . These efforts have fueled growing exports to , where demand for structured South American reds has risen alongside Malbec's popularity.

United States

Tannat was reintroduced to the in the 1980s through the University of California's Foundation Plant Services, with original plant material arriving via the federal quarantine program in , marking a revival after earlier limited trials. The Bureau of Alcohol, Tobacco, Firearms and Explosives approved "Tannat" as an official grape variety name for labeling in 2002, enabling its use on varietal wines following a from Tablas Creek Vineyard. Plantings of Tannat in the United States total approximately 700 acres as of 2024, concentrated primarily in , where the variety occupies 626 acres, including 617 bearing acres. Significant concentrations exist in the Central Valley, with 258 acres in Sacramento County and 124 acres in San Joaquin County, alongside smaller holdings in Paso Robles (84 acres total, 77 bearing, in San Luis Obispo County). On the East Coast, accounts for about 78 acres, particularly in the AVA, while features experimental plantings often involving hybrids to enhance disease resistance in humid conditions. Annual production of Tannat-based wines in the United States is limited, estimated in the range of several thousand cases, reflecting the variety's niche status; for instance, 's 77 acres yielded around 20,000 cases in 2021 across multiple producers. East Coast efforts in and emphasize hybrid crosses and small-scale trials, leveraging Tannat's vigor for blending in robust reds suited to variable weather. American Tannat wines typically emphasize fruit-forward profiles, often blended with or to soften the grape's pronounced tannins and enhance approachability, resulting in medium- to full-bodied reds with notes of dark berries, plum, and spice. Prominent producers include Tablas Creek Vineyard in Paso Robles, which has championed the variety since planting 3.5 acres in the late 1990s and produces limited varietal releases alongside Rhône-style blends. Other notable examples come from wineries like Sunset Hills and Rosemont, focusing on single-varietal expressions from sites. Post-2010, Tannat plantings have expanded at an average annual rate of 5-10%, driven by the grape's —its thick skins provide resistance to rot and adaptability to warming conditions—and rising sommelier enthusiasm for its structured, age-worthy character as an alternative to .

Emerging Regions

In , Tannat was introduced during the and has since established modest plantings of around 323 hectares in the state of , primarily in the Serra Gaúcha region, where it contributes to robust red blends. Local producers frequently blend Tannat with to craft structured wines, including fortified styles that highlight its intense and dark fruit profile. Australia has seen Tannat plantings emerge since the early 2000s, with approximately 100-150 hectares concentrated in warm-climate areas such as the and Vale, where experimental trials emphasize its for producing bold, age-worthy reds. The variety's resilience to arid conditions has positioned it as a promising option amid challenges in these regions. Beyond these, Tannat features in smaller-scale efforts elsewhere, including about 50 hectares in South Africa's district as of the late 2000s, where it adds depth to Rhône-style blends. Experimental plantings in Italy's region utilize Tannat for blending to enhance color and structure in local reds. High-altitude trials post-2010 in Bolivia's valley, reaching elevations of 1,900 meters, and similar initiatives in Peru's Andean slopes, explore Tannat's adaptation to intense sunlight and cool nights for concentrated, polyphenol-rich wines. Collectively, production across these emerging regions remains limited, totaling under 10,000 hectoliters annually, with a strong emphasis on research into and development. Tannat's inherent resistance supports its future role in sustainable , as demonstrated by innovative small producers like d'Arenberg in Australia's McLaren Vale, who integrate it into biodynamic practices for resilient, environmentally conscious wines.

References

  1. https://winefolly.com/grapes/tannat/
  2. https://www.wine-searcher.com/grape-476-tannat
  3. https://www.vindefrance.com/wines/grape-varieties-of-france/tannat
  4. https://southamericawineguide.com/tannat-guide-uruguay/
  5. https://worldoffinewine.com/news-features/tannat-home-away-from-home-7012002
  6. https://www.tasteatlas.com/tannat
  7. https://www.decanter.com/learn/tannat-red-52146/
  8. https://lacave-eclairee.fr/en/blogs/info/all-about-aoc-madiran
  9. https://glossary.wein.plus/tannat
  10. https://www.grapecollective.com/tannat-not-just-uruguays-national-grape/
  11. https://www.guildsomm.com/public_content/features/articles/b/kelli-white/posts/phylloxera-vastatrix
  12. https://www.internationalwinechallenge.com/Canopy-Articles/taming-tannat-with-gentle-infusion.html
  13. https://www.wsetglobal.com/knowledge-centre/blog/2023/february/09/what-is-phylloxera-and-why-was-it-so-significant
  14. https://winereviewonline.com/uruguays-star-tannat/
  15. https://blog.winesofargentina.com/destacadas/argentine-tannat/
  16. https://andesuncorked.com/lets-talk-about-tannat/
  17. https://sonomawinegrape.org/sonoma-county-tannat-at-elevation/
  18. https://tablascreek.com/story/vineyard_and_winemaking/grapes/tannat
  19. https://www.federalregister.gov/documents/2002/09/04/02-22382/addition-of-tannat-as-a-grape-variety-name-for-american-wines-2001r-207p
  20. https://www.winespectator.com/articles/atf-adds-tannat-to-list-of-approved-grape-varieties-21397
  21. https://www.jancisrobinson.com/articles/how-tannat-went-down-under
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  32. https://doubleavineyards.com/products/tannat-grapevine-grafted-1103p-10
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  44. https://winemakermag.com/technique/keys-to-making-red-wine
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