Quartzwood Farm Tannat

On the nose, blue fruit and blackberry and a bit of pantry spice. On the palate, Tannat’s bright blueberry acidity shines through, giving way to soft, structured tannins.

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Typically considered a tooth-staining, massive tannin wine, we fermented this Tannat using carbonic maceration, a technique where the grapes are held in an anaerobic environment until fermentation begins from within the berries themselves. The carbonic maceration softens some of Tannat’s typical tannins, creating a drink-now style of the wine that isn’t commonly seen in Virginia Tannat.

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