Tannat probably originated in the Basque country and may derive its French name from its high tannin levels. It is a thick-skinned grape variety that produces deeply colored, well-structured wines that are typically concentrated and tannic, and can be tough and austere in youth. They require significant aging to soften. Tannat is the predominant grape in Madiran in SouthWest France just to the North of the Pyrenees, centered on the town of Pau. It is also grown in some of the surrounding appellations. Tannat is usually the cépage in a blend with Cabernet Sauvignon, Cabernet Franc, and Fer Servadou, although some wines are produced from 100% Tannat. Micro-oxygenation (in which oxygen is bubbled through the maturing wine) is often used to make the wine more approachable. Tannat is also grown in Uruguay, where it is one of the predominant varietals, and may be used either to make 100% varietal wine or blended with Bordeaux-type varietals. A little has spread over the border into Argentina, and a very little is grown in South Africa.
Tempranillo
