Alto de La Ballena, Tannat-Viognier 2010, Punta del Este

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Alto de La Ballena, Tannat-Viognier 2010, Punta del Este
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You think you've got a handle on South American wines, and then a Uruguayan Tannat-Viognier red wine pops up. Who'd have thought it?

Tannat's not that usual a grape anyway, but if you do come across it, South West France is its usual home, especially in areas like Madiran. But Uruguay, that's a little more unusual, you've got to admit.

The Viognier's fermented in French oak barrels, then the skins are added to the Tannat, much the same way it's added to Syrah for those plush Syrah-Viognier wines. After the final wine blend is put together, American oak barrels look after it for nine months.

Think berry confit, hints of nougat and eucalyptus, big juicy cherries, and finely grained tannins. It's a keeper, but is equally satisfying right now.

How's this for an off-the-beaten-track find? A double whammy of unusual wine-producing country meets quirky grape varieties, and equals a red wine that'll be the talk of the table
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£29.50
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Save 33% Add 2 £19.99 a bottle

Percentage Alcohol

14.0

Region

Punta del Este

Grape Variety

ArrayTannat, Viognier

Country

Uruguay

Style

ArrayFull-Bodied Red, Oaked Red

Vintage

2010

Food Match

ArrayBeef, Mediterranean, Pork

Vegan

Vegan

£29.50
  • Meet The Producer

  • Customer Reviews

  • Food & Wine Match

The Producer

Wine enthusiasts Paula Pivel and Alvaro Lorenzo bought 20 hectares of land close to the famous seaside resort of Punta del Este back in 2000, choosing the location for its mix of climate, soil type and topography which proved perfect for the production of quality wines. The first vintage was harvested in 2005 and now includes 8 hectares of red and white grapes, including Uruguay's adopted native grape, Tannat.
More Alto de la Ballena wines

The Winemaker

Every parcel of land is managed and vinified separately to allow a true representation of the grape and terroir. The grapes are harvested at optimum ripeness and fermented in stainless steel or French oak with pumping over to improve extraction of colour and tannins.

The Region

Sandwiched between Brazil and Argentina, Uruguay is perfectly positioned for grape growing at a latitude of 30-33 degrees south (on a par with Cape Town). The Alto de la Ballena winery nestles at the foothills of the Sierra de la Ballena (Whale Hills) in the south-east of the country, just a few kilometres from the Atlantic Ocean. The climate is warm and consistent, with cool nights thanks to the location and loose gravelly soils on the slopes perfect for grape growing.
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Blackened Steak With Red Wine Jus

A simple rump steak calls for a full-bodied red to square up to the dense structure of the meat. Head to rich, structured reds with some oak ageing to give a touch of spice.
Tannat is the definition of 'structured red' and the Viognier adds some roundness and finesse making the Alto de La Ballena a fine match.
Full recipe

Blue Cheese Burgers with Sweet Potato Wedges

Burgers and red wine are a match made in heaven but don’t forget the blue cheese element which could scupper your wine choice. To contrast the creamy, salty notes of the cheese, head to full, fruity reds with good acidity. The age and blend of the Alto de La Ballena Tannat Viognier is a really good choice. Go on, give it a try.
Full recipe

Puy Lentil Bolognese

A rich, earthy, veggie sauce will complement a bright, fruity red with some structure. Try our Alto de La Ballena Tannat Viognier its age matches the earthy notes of the lentils and quality, fruit forward balanced structure will complement the tomato-based sauce.
Full recipe


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