There’s really only one word that can describe this wine, and it works equally well for how it hits both the nose and the palate: meaty. Everything about this Tannat screams meat, from the bacony bouquet to the rush of beef, pepper and spices that attack the tongue. This is not a wine that will appeal to everyone, and only for the most dedicated red wine drinker will this work without a red meat pairing; indeed, at my table I was through two glasses of the stuff before the entree was served, and everyone looked at me as if I was insane.
It’s dry — like lunar landscape dry — but if you just meditate on the complexity that unfolds, and imagine yourself in a barbecue, you can really appreciate what is going on here. Meditation won’t be a problem, what with the 14.2% alcohol lurking in the bottle. But then, yes, pair it with beef or even duck, and POW! this will push the plate into a level of the stratosphere that even seasoned, professional Stratospherists didn’t think possible.
With some left, I corked my bottle and visited it again in two days, at home. The flavor had intensified, if that were possible, and remained a stunning, punch-in-the-mouth glass of meaty goodness. One swears it was aged in barrels made of beef.
Uruguay is an up-and-coming producer of some very, very great wines, which are unfortunately hard to find. For map-pinning completists, seeking out wines from this tiny country is worth it. I hope you will start with this fantastic tannat from Narbona.
Five stars, without a second of hesitation! It’s only February, but the other five-star wines that may arise in 2016 are going to have a hard time beating this one out for an annual Best Wine award, I suspect.
More here, at the Narbona website.