Tannat

Quick Facts

Berry Color: Blue-black
Skin Thickness: Very thick
Ripening: Late
Vigor: High
Yield: Moderate
Tannin: Extremely high (name origin)
Polyphenols: Among highest of any variety

Overview

Tannat is one of the world’s most tannic red grape varieties, producing powerfully structured wines from its traditional home in Madiran (southwestern France) and its adopted home of Uruguay, where it has become the national grape. Named for its exceptionally high tannin content, Tannat produces deeply colored wines with remarkable concentration and aging potential. Modern winemaking techniques, particularly micro-oxygenation (pioneered for this variety), have helped tame Tannat’s fierce tannins while preserving its impressive structure. For enologists, Tannat represents the extreme end of tannic wine production and offers fascinating study in polyphenol management and tannin softening techniques.

Etymology and History

Name Origin

Tannat: From French “tanin” (tannin)

Reference: The variety’s extremely high tannin content

Synonym: “Harriague” in Uruguay (Pascal Harriague introduced it)

Historical Timeline

Ancient cultivation in French Basque region
Traditional importance in Madiran and Irouléguy
1870: Pascal Harriague brings to Uruguay
1990s: Micro-oxygenation developed for Tannat
Present: Uruguay’s national grape; ~3,000+ hectares

The Uruguayan Story

Introduction: Basque immigrants (1870s)

Adaptation: Found ideal conditions

Identity: Became national variety

Modern: Quality focus; international recognition

Viticulture

Vine Characteristics

Growth Habit: Vigorous; requires management

Leaf Shape: Large; five-lobed; coarsely serrated

Cluster: Medium; compact; cylindrical

Berry: Small; very thick-skinned; blue-black

Growing Requirements

Climate: Warm to moderate; needs heat for ripeness

Soil Preference: Clay-limestone (Madiran); varied elsewhere

Water: Moderate; some drought tolerance

Training: Traditional; managed for quality

Phenological Stages

Stage	Timing (Madiran)
Bud break	Mid-April
Flowering	Early June
Véraison	Early August
Harvest	Mid-late October

Challenges

Vigor: Requires control for quality

Late Ripening: Needs full season

Disease: Some botrytis susceptibility

Full Maturity: Essential to avoid green tannins

The Tannin Factor

Exceptional Polyphenol Content

Total Polyphenols: Among highest of any variety

Tannin Levels: 4-6 g/L typical (vs. 2-3 g/L Cabernet)

Anthocyanins: Extremely high (deep color)

Health Interest: Resveratrol research

Tannin Character

Young: Aggressive; astringent; drying

Aged: Can become velvety; remains structured

Challenge: Managing without over-extraction

Micro-Oxygenation Origin

Developer: Patrick Ducournau (Madiran, 1990s)

Purpose: Soften Tannat’s aggressive tannins

Technique: Controlled oxygen introduction during aging

Result: Approachable wines while maintaining structure

Wine Profile

Appearance

Color: Opaque purple to deep ruby
Intensity: Among darkest red wines
Evolution: Maintains color; slow to brick

Aromatic Profile

Primary Aromas:

Dark fruit (blackberry, black cherry, plum)
Blueberry (distinctive)
Black pepper, spice
Floral (violet)

Secondary/Tertiary:

Leather, tobacco
Dark chocolate, coffee
Game, earth
Dried fruit

Palate Characteristics

Structure:

Full body
Massive tannins (signature)
Good acidity
High extract

Texture: Dense; chewy; powerful

Finish: Very long; tannic persistence

Regional Expressions

Madiran AOC (France)

Status: Traditional home; benchmark

Requirements: Minimum 60% Tannat

Blend Partners: Cabernet Franc, Cabernet Sauvignon, Fer

Character: Powerful; structured; age-worthy

Evolution: 10-25+ years aging potential

Irouléguy AOC (French Basque)

Location: Mountain vineyards; Pyrenees

Character: Rustic; distinctive

Blend: Often with Cabernet varieties

Uruguay

Status: National grape

Regions: Canelones, Montevideo, Maldonado

Character: Riper; more approachable; fruit-forward

Style: Both traditional and modern expressions

Climate Influence: Maritime moderating effect

Argentina (Mendoza)

Presence: Growing interest

Character: High-altitude expressions

Style: Powerful; concentrated

Brazil (Campanha)

Region: Rio Grande do Sul

Style: Developing quality focus

Winemaking Considerations

Fermentation

Temperature: Moderate (24-28°C)

Duration: Extended maceration common

Vessel: Stainless steel; concrete

Goal: Color and structure; managed tannin

Extraction

Critical Decision: Balance extraction carefully

Risk: Over-extraction = undrinkable astringency

Techniques:

Gentle pump-overs
Limited punch-down
Délestage (rack and return)
Cold soak (color before tannin)

Micro-Oxygenation

Application: During or post-fermentation

Purpose: Polymerize tannins; soften astringency

Timing: Critical; monitoring essential

Result: Approachable wines; preserved structure

Aging

Oak: French oak typical

Duration: 12-24+ months

Goal: Tannin integration; complexity

Bottle Age: Extended aging beneficial

Food Pairing

Traditional Matches

Southwest French Cuisine:

Duck confit
Cassoulet
Foie gras
Game meats

Fat Requirement: Rich, fatty foods balance tannin

Uruguayan Pairings

Asado: Grilled beef

Chivito: National sandwich

Rich meats: Ideal partners

Pairing Principles

Essential: High-fat dishes

Challenge: Light foods overwhelmed

Aged Wines: More versatile

Temperature: 18°C; allow tannin integration

Key Producers

Madiran

Château Montus/Bouscassé (Alain Brumont): Quality leader; micro-oxygenation pioneer

Domaine Berthoumieu: Traditional excellence

Château d’Aydie: Consistent quality

Producteurs Plaimont: Cooperative quality

Uruguay

Bodega Bouza: Premium quality

Bodega Garzón: International acclaim

Familia Deicas: Quality range

Pizzorno: Quality focus

Juanicó: Historic; quality range

Market Position

Production Statistics

Madiran: ~1,300 hectares

Uruguay: ~1,800 hectares

Argentina: ~3,000 hectares

Brazil/Others: ~500+ hectares

Pricing

Level	Price (€)
Entry	€8-15
Quality AOC/Reserva	€15-30
Premium	€30-60
Icon	€60-150+

Market Challenges

Style: Powerful; not for everyone

Accessibility: Young wines challenging

Education: Requires understanding

Health Angle

Polyphenol Interest: High antioxidant content

Research: Longevity studies (Uruguay)

Marketing: Health-conscious positioning

Comparison with Tannic Varieties

Variety	Tannin	Color	Body
Tannat	Extreme	Opaque	Full
Nebbiolo	High	Pale	Medium-full
Sagrantino	Very high	Deep	Full
Mourvèdre	High	Deep	Full

Aging Potential

Development

Young (0-5 years): Challenging; aggressive tannin

Developing (5-15 years): Opening; structure evident

Mature (15-25 years): Peak complexity; integrated

Aged (25+ years): Secondary/tertiary; velvety

Cellaring

Entry Wines: 5-10 years

Quality Cru: 15-25 years

Icon/Top: 25-40+ years possible

Conclusion

Tannat represents the extreme of tannic winemaking—a variety that challenges and rewards in equal measure. For enologists, Tannat offers essential study in polyphenol management, extraction control, and techniques like micro-oxygenation developed specifically to tame its fierce structure. The variety’s journey from Madiran to Uruguay demonstrates how grape varieties can find new homes and expressions while maintaining their essential character. As interest in structured, age-worthy wines continues, Tannat’s combination of power, complexity, and longevity ensures its place among the world’s most important red varieties.

References

Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
Ducournau, P. (1999). “Micro-oxygenation.” Revue des Œnologues. Link
INAVI Uruguay. Official Documentation.
VIVC Database. Variety Information.

Last updated: January 13, 2026