Garzon Reserve Tannat 2017 - Stirling Fine Wines
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Garzon Reserve Tannat 2017
SKU: 31326

Garzon Reserve Tannat 2017

  • ws91
  • we90
  • wa87

750ml
$21.99
Save $6.00 (27%)
$15.99

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Category Red Wine
Varietal
Region Uruguay
Brand Garzon
Alcohol/vol 14.5%
Appearance: Deep purple in colour. Bouquet: Fresh aromas reminiscent of red and black fruits such as plums and raspberries on a spice-flavoured aroma. Palate: It has a great personality in mouth. Its ripe tannins and its minerality make it a terroir wine of great identity. Pairings: This is an ideal Tannat to pair with roasted game meat. Its most traditional combination is with simmered lamb's leg with salvia, mint and garlic dipped in olive oil.
Wine Spectator
  • ws91

An intensely juicy version, with raspberry and red plum flavors that feature pepper and slate accents. Features grippy tannins, with crunchy minerality, on the finish. Drink now through 2025. 6,500 cases imported.

Kim Marcus, 2019
Wine Enthusiast
  • we90

For textbook modern Uruguayan Tannat, look no further than this. A ripe black-fruit aroma melds with flowers, while this is smooth and balanced on the palate. Blackberry and spiced plum flavors are lightly touched by oak and peppery spice, with a steady finish that brings this home.

Michael Schachner, June 2019
Wine Advocate
  • wa87

The 2017 Tannat Reserva was aged for six to 12 months in untoasted and used French wood of varying sizes. It comes in at 14.5% alcohol. This, despite the alcohol level, feels like an elegant and lightweight Tannat (a grape that can produce some serious blockbusters), but it is very tasty, shows mid-palate finesse and finishes well. In its youth, this is quite the charmer, combining some appealing fruitiness with that graceful presentation and respectable structure. It could use another few months in bottle, but you can certainly drink it now. It's less clear how well it will age, but most will consume this in the first few years anyway. At the moment, you might like it better than the score suggests.

Mark Squires, December 2018