There is almost an unmistakable sunscreen aftertaste that just obscured everything and I didn't even go to the beach today will try tomorrow... — 9 years ago
Why are you rating Tannat without FOOD?!
Would you do the same with Barolo? — 10 years ago
Really nice, went well with beef — 10 years ago
What a surprise after the '88 VV! — 10 years ago
Fruit and earth. Rich and powerful. — 12 years ago
I'm sold on Location's wine. This blend isn't super dry (my preference) but it's not sweet either (no thanks). Will be buying more from them. — 9 years ago
Brought by Howard Liberman. Delicious — 9 years ago
Showing wonderfully — 9 years ago
Live this. Simple but flavourful. Very dry but balanced so that there's a smoothness overall. Mulberry. — 10 years ago
Unless you run a wine program at a South American restaurant, most somms grow tired of the request for Malbec. Friends - there are fine examples on the market, and this is one. Light on it's feet, expressive, and interesting. Close your eyes, and think of Bourgueil — 10 years ago
Wine Essentials: Classic World Wine Tour @iceculinary
Institute of Culinary Education wine tasting class.
Dark, excellent, red plum colour, great with barbecue. — 9 years ago
Wonderful balance. Merlot and Tempranillo counterweight the heavy Tanat. Still, a meaty wine for read meats. Velvety and round tho. Some blackberries and forest fruits - little tanine. — 9 years ago
My first Uruguay wine and I really enjoy this. A little musty on the nose and light, airy, and balanced on palate. Consistent and balance finish. Great value for a $15 wine. — 9 years ago
Fantastic - deep, rich, smooth. Lots of dark berries
— 10 years ago
Great Tannat/Viognier! Mocha! Oak! Silky finish. — 10 years ago
This is 2011.
— 11 years ago
Delicious red from Michael David. Inkblot 2011 Tannat. A rare grape variety that is truly luscious. Bold rich delicious! — 11 years ago
Nicholas Livingston
Delicious and tangy tart Tannat in its first blush of youth -tense blackberries meets sour cherries, chewy tannins and cheek tongue gently texture. — 8 years ago