Blend of 45% Tannat, 25% Cabernet Sauvignon, 15% Merlot, and 15% Cabernet Franc. Get ripe, dark blackberries and blueberries, cocoa, allspice, roast coffee beans, black licorice and black pepper. Medium acidity, low tannins, ripe but not overly so, rich and super-easy to like. If you’re familiar with Tannat you might expect high tannins. Not the case…this is smooth and supple. Pour this for a group and all will enjoy it! Aged for 18 months in 15% new and 85% neutral French oak barrels.
From Y Rousseau Winery: “French winemaker Yannick Rousseau’s love affair with wine began at age five with his first glass of watered-down wine made by his grandpa, Pépé. Pépé was an artisan butcher, he also hunted his own food, and made his own wine. Yannick has fond memories of long dinners with many laughs and heated discussions accompanied by simple, delicious dishes and good, unpretentious wines. ‘Son of a Butcher’ is a salute to his French heritage and a homage to the easy-going way of life in the south of France.” The label is a picture of Yannick’s Dad in front of the family’s butcher shop.
Owner/Winemaker Yannick Rousseau was born and raised near Madiran, the Gascony, France village and appellation that grows predominantly Tannat for Madiran wine and Colombard wine for Armagnac (and a little still wine too). Yannick is a skilled, thoughtful winemaker who is equally interested in making soulful, honest and delicious wines. You can also be assured that a Y Rousseau wine will give you your money’s worth.
For all the Y Rousseau Wines I’ve reviewed, Click Here.
For my Napa Valley Tasting Up Close – REAL Close blog entry, featuring Y Rousseau, Click Here.