Updated: May 23, 2021
Cosecha: 15 oct 2018
Cantidad: 110 kg Alcohol: 12.5% Maduración: 6 meses en barrica. 3 en acero
Maceración: 3 días prefermentativa con 10% raspones
Notas de Cata:
Fruta roja (cerezas)
Butterscotch Charqui Acidez mordiente
Updated: May 23, 2021
Tannat has historically been associated with southwestern France and Uruguay, but we hope that in 5 years, this variety will be associated with high-altitude Peruvian wine. We recently planted Tannat vines from France in our vineyards at 2,850 meters above sea level.
There is no precedent for growing this variety at such a height. In Madiran, France, the average altitude is 128 m. In Uruguay, most of Tannat's vineyards are grown on the coast, in the departments of Colonia, Maldonado, Carmelo, Canelones, Rivera and Montevideo.
Tannat wine is typically acidic and astringent. Due to the cool nights at our high altitudes, we expect that acidity to be even more noticeable. Following the techniques currently used in the production of Tannat, we may blend ours or use micro-oxygenation to soften the tannins. We will also make a rosé, limiting contact with the skins during maceration to prevent the wines from being too tannic.
A consultant from France recommended we plant Tannat here in the Andes because the vines are resistant to mold and fungi, a problem we face during the rainy season. The plants also adapt well to areas with extreme variations in daytime temperature, which is one of the defining characteristics of our terroir. Tannat is an adaptable plant that can grow in a variety of climatic conditions. We hope to produce a bold and delicious Tannat wine in 3 years. Stay tuned as our vines ripen!
Sources:
Slinkard, Stacy. "Por qué quieres beber más vino Tannat". Wine Folly, 2 abr. 2018, winefolly.com/review/why-you-want-to-be-drinking-more-tannat-wine/.
"Tannat". Wikipedia, Fundación Wikimedia, 1 de mayo de 2019, en.wikipedia.org/wiki/Tannat.
Updated: May 22, 2021
Last month we discussed how our calcium-carbonate rich (CaCO3) soils provide innumerable benefits here at Apu Winery. We would like to explore this subject more, focusing on how the pH and nutrients of our limestone soils affect the acidity (and therefore the general flavor and quality) of our Peruvian high-altitude wine.
Our soils have a pH between 7.8 and 8, which means they are moderately alkaline. Alkaline soils, especially calcareous alkaline soils, tend to produce grapes with higher acidity. As Jon Iverson states in "Home Winemaking Step by Step", most grapes should have a pH between 3.2 and 3.4 (35) when picked. With the assistance of our soils, our grapes easily reach the desired pH before harvest. For example, last October, at peak ripeness, our 2018 Sangiovese grapes measured a pH of 3.32. We can thank the crumbly layers of earth that provide a habitat for our roots and vines for this.
Calcareous soils cause acidity in grapes and wine in a couple of ways. First, calcareous soils don’t retain heat and therefore have lower temperatures than other types of soils. Because of this cooler temperature, the grapes ripen more slowly, allowing them to develop perfect ratios of sugar and acidity. Second, calcareous soils are high in calcium but low in other nutrients such as potassium. It has been shown that the combination of low potassium and high calcium produces grapes and wines with optimum acidity (Tablas).
Calcareous soils not only lack potassium, but also tend to lack nitrogen, phosphorous, zinc and iron (Management). We add these nutrients to our drip irrigation system to ensure the plants get what they need to produce healthy, robust grapes for our high altitude wine.
Sources:
Iverson, Jon. Home Winemaking, Step-by-Step: a Guide to Fermenting Wine Grapes. Stonemark Pub. Co., 2009.
“Management of Calcareous Soils.” Calcareous Soils | FAO SOILS PORTAL | Food and Agriculture Organization of the United Nations, www.fao.org/soils-portal/soil-management/management-of-some-problem-soils/calcareous-soils/en/.
“Why Limestone Matters for Wine Grape Growing.” Tablas Creek Vineyard Blog, 26 May 2010, tablascreek.typepad.com/tablas/2010/05/why-limestone-matters-for-viticulture.html.