One of the greatest contributing factors to some American blends being so delicious upon release is the ability for American winemakers to be as creative as they want when making a wine.  They have the unrestricted artistic freedom to blend any varietals together. A perfect example is Y. Rousseau’s Son of a Butcher which utilizes the intense color and firm structure of the Tannat grape, and is made even more compelling with additions of Bordeaux Varietals Cabernet Sauvignon, Merlot and Cabernet Franc. I’m certain that if you could have seen the grins that came over the faces of our tasting panel when we tasted this wine, you would’ve already ordered a case…

 

Why tannat? Aside from the vast and unique contributions that Tannat (deemed the “healthy grape” due to high levels of antioxidants) adds to the blend, like robust character, intense fruit, spice and structure, winemaker Yannik Rousseau is from South West of France where the grape is widely grown.  Tannat on it’s own can often be gripping and powerful, but when blended with Bordeaux varietals, the power of the Tannat grape can be harnessed into something truly special.  This wine has that magic and it’s clear from the moment the wine splashes into your glass and the deep, fragrant perfume of ripe blackberry pie, roasted coffee, white pepper and dried flowers lets you know you’re going to like it…