Tasting Tablas Creek Tannat 2005

This poor wine – somehow, I have let it molder age in my cellar for what is probably WAY too long, but Tablas Creek built this thing, and they build them to last, my friends. Let’s see how it’s drinking. This post is being taped before a live studio audience. (At least, I think the cat is still alive. Granted, he has not moved in a while.)

The wine is Dark. Joseph Conrad Dark. Pink Floyd Dark. Pretty intense nose – hot (which means I can smell the alcohol) and dusty, with a generous note of pepper and some vague tobacco-ey hints. Wow, I may not have over-aged this. Cool. Crap, I should have opened it for a special occasion. Oh well.

Palate is pretty flat. Crap, I seem to have over-aged this. Cool, it didn’t ruin a special occasion.

But wait, Tablas Creek’s own vintage chart says this wine is in its early maturity! I guess I need to let it open up. Granted, it’s been in a glass for at least 30 minutes, but maybe that’s not enough for a 6 year old Tannat. OK, let’s cut to commercial information about Tannat.

Tannat is originally from the foothills of the Pyrenees, in southwest France. It’s a highly tannic grape, known for having lots of spice and dark, dark fruit. And spice. These days, the people who drink the hell out of Tannat are the Basques and… wait for it… Uruguayans. Yep, there is more Tannat grown in Uruguay than in France – in fact, one third of all wine made in Uruguay is Tannat. Random, huh? Now I know two things about Uruguay – 98% literacy rate and seriously suckers for Tannat.

Oh look! Wikipedia says that Basque settlers brought Tannat to Uruguay. OK, that makes sense. Shew.

Tasting wine again – yes, it’s opening up now. OK, good – I can be chagrinned about the lack of a party; that’s always a better thing to be bummed about than over-aging your wine.

One thing I can assure you: if you drink a generous helping of this wine with nothing in your stomach but spaghetti squash and chayote, you will probably have a headache in the morning. I’ll report back about that.

On the subject of food, this wine would be awesome with some of those Central Market truffles I finished two weeks ago. Also, it would be tasty with a big, thick steak or some duck or pate or other fat-rich plate of goodness. Even well aged, this wine is all about the tannins.

Finally, 90 minutes after pouring, getting that smooth plum and blackberry fruit on the palate. This is really coating, rich stuff – stick to your teeth kind of wine. And spice-er-iffic: LOTS of cigar box, pepper, herb and other earth scents on the nose now. Fuck, I love Tablas Creek. They ferment the shit out of some grapes, y’all.

Surely there is some decent chocolate somewhere in this house.

I’m not sure how easily you’ll run across this vintage in your average wine store, but if you happen to find the current vintage of Tablas Creek’s Tannat, know that it will age beautifully for at least 6 years, and that it’ll take a while to communicate all its flavors once you pour it into a glass. It runs about $25 per bottle – I got mine when I was part of the winery’s wine club – and is well worth the cash.

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