This deep, grippy wine has the bones of a mastodon. Its thick blackberry, black cherry and cassis fruit carries even darker streaks of chocolate and espresso. Though still rare, Tannat is making a home for itself in Southern Oregon. It's a meaty, steak-friendly alternative to pricier Cabernets.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.