One of my favorite varietals that grow well in Virginia is Tannat.  (The other is Petit Verdot.) It has been historically grown in Southwest France, but has spread more widely, especially to South America, where it is considered the “national grape” in Uruguay.  Though I have not tried it, the French varietal, grown in the Madiran OAC near the French Pyrenees, is full bodied and fruity, with very high tannins and is consequently often blended with other grapes to soften it.  The Uruguayan Tannat, on the other hand, is lighter in body and lower in tannins.  In the United States, Tannat was first planted in California, but Virginia vintners have started experimenting with it and I think the results have been outstanding!  Apparently, the grape grows well in Virginia and produces a full, bold wine for those who like robust and flavorful, but dry reds.  Delaplane Cellars produce the best Tannat wines I have tasted thus far.

The 2019 vintage of Tannat from Delaplane is a blend of 80% Tannat, 10% Cabernet Franc, 5% Merlot, and 5% Cabernet Sauvignon.  Blackberries come across strong on the nose, with a little earth, violet, and black currant.  As it breathes more, there comes a hint of leather.  On the palate, it tastes of ripe dark fruit, with, not surprisingly, primarily blackberries, coupled with a bit of plum and black cherry.  It is a full, bold wine, relatively dry, and has a dense body and medium high tannins, fresh and silky.

Though I am always happy to drink it by itself, it pairs very well with red meat, especially venison and steak.  So, in my opinion, definitely have a Tannat…