I recalled that Bob Biale of the Robert Biale Vineyards in Napa said I was crazy to consider blending Cabernet Sauvignon with Tannat. Other California winemakers had raised eyes when I mentioned my plans a year ago. There were also those who said unenthusiastically to “go for it.” So I recently bottled my experimental wine, a blend of 80% Lake County Cab with 20% Tannat from Virginia.
Last evening at Bucci Ristorante in Grosse Pointe Woods, Michigan the wine was tested. It passed! The wine offered black fruit and spice on the aroma and taste. There were bold tannins that restaurant owner Bucci, his wife Shpresa, my brother Tim as well as Kathy and I liked. The Tannat helped to boost the tannins and offered a slightly darker hue to the wine’s color. Although still in bottle shock, the wine was great. Although it will improve with aging, it will never make it to next year.
After this experiment, I would definitely make a Cab/Tannat blend in the future.
Cheers,
Terry
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