As Virginia wines can sometimes struggle with acid retention, wines made using naturally high-acid varieties like Tannat are making waves. This bottling of 100% Tannat has aromas of dark cherry, pain grillé and savory spice, with a grilled portobello underpinning. Assertive, strapping tannins lay the foundation, and the uplifting acids add cut. Only 70 cases produced.
As Virginia wines can sometimes struggle with acid retention, wines made using naturally high-acid varieties like Tannat are making waves. This bottling of 100% Tannat has aromas of dark cherry, pain grillé and savory spice, with a grilled portobello underpinning. Assertive, strapping tannins lay the foundation, and the uplifting acids add cut. Only 70 cases produced.
As Virginia wines can sometimes struggle with acid retention, wines made using naturally high-acid varieties like Tannat are making waves. This bottling of 100% Tannat has aromas of dark cherry, pain grillé and savory spice, with a grilled portobello underpinning. Assertive, strapping tannins lay the foundation, and the uplifting acids add cut. Only 70 cases produced.
As Virginia wines can sometimes struggle with acid retention, wines made using naturally high-acid varieties like Tannat are making waves. This bottling of 100% Tannat has aromas of dark cherry, pain grillé and savory spice, with a grilled portobello underpinning. Assertive, strapping tannins lay the foundation, and the uplifting acids add cut. Only 70 cases produced.