Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este

Awards and Accolades

Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este
Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este Alto de la Ballena, Tannat-Merlot-Cabernet Franc, 2012, Punta del Este

Our first Uruguayan wine from the coastal hills of Punta del Este blends 50% Tannat with 35% Merlot and 15% Cabernet Franc to great effect. The Tannat is aged in barrel for nine months to soften the tannins before being blended with the other grapes. Notes of creamy red berry and cherry on the nose follow through on the palate, laced with savoury spice and a taut finish. Lip-smackingly good and only 12,000 bottles produced for the whole world.

Buy this if...you usually head to Argentina or Chile.

'There are upfront ripe, plummy fruits on aroma and palate with soft, fine tannins. A good tannat blend...'
Rose Murray Brown, The Scotsman, 29th July 2017
0 review(s)
"

Percentage Alcohol

13.5

Region

Punta del Este

Grape Variety

ArrayCabernet Franc, Merlot, Tannat

Country

Uruguay

Style

ArrayFull-Bodied Red, Oaked Red

Vintage

2012

Food Match

ArrayGame Meats, Lentils & Pulses, Steak

Vegetarian

Vegetarian

£16.49
  • 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.
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Tom Cannavan Reviews

Don't just take our word for it; here's what wine writer Tom Cannavan has to say:

"Uruguay and Brazil are currently slugging it out to become the third most famous South American wine country after Argentina and Chile. Uruguay has a long history of winemaking, especially using the Tannat grape variety, the mainstay of Madiran in France. This has 50% Tannat, that portion aged in oak before blending. It’s darkly-hued aromatically, with a rich seam of chocolaty blackcurrant and vanilla, then super-smooth on the palate, a slick of plump black berry fruit edged with bittersweet liquorice, and a nicely rustic, honest tannin profile and a nip of cherry-pit acidity to give considerable grip and steak-friendly appeal"

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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Game Sausage Rolls

Who needs a plain old sausage roll when you can have a game sausage roll? The ultimate buffet nibble, these will go nicely with a glass of Alto de la Ballena's Tannat Merlot Cabernet Franc 20 in hand.
Full recipe

Seared Angus Fillet with French Fries

For this most prized cut of meat, only the silkiest and smoothest of reds will do, think rich South American reds. Think of Alto de la Ballena's Tannat Merlot Cabernet Franc.

Full recipe

Baked Stuffed Aubergine with Walnut & Roquefort

With a lot of strong, rich flavours in this baked dish, you need to match the salty cheese, acidic tomato and savoury aubergine. Try a new world medium to full-bodied red with enough fruit flavour to contrast with the saltiness in the cheese.
Full recipe


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