The Auswine Forum

2001 Domaine de Pellehaut 'Les Marcottes', Gascogne (12.5%)

This was a bottle bought on a whim some years ago, a bottom shelf wine in a shop in Chinatown that was already a bit old. A wine from Gascogne (I had none in my collection), vieilles vignes from a single vineyard (always a good sign), and keenly priced, so why not. Last month I was trolling through the cellar looking for a Madiran to take to a friend's place to have with a Boxing Day goose, came across the Pellehaut, and thought it might be a good substitute with its 70% tannat. In the end I though a Gascoyne too modest and instead took an old Chateauneuf.

Wednesday night I decided to give this a go, treating it like a midweek wine and not expecting too much. The first sip from my usual small pour/rinse caught my attention and made me sit up. This was a beautiful wine full of energy, black cherry fruit, blood and iron and a nice transition to a fresh but gentle tannic finish. This was perfectly poised, balanced between an energetic freshness and elements of maturity. We had it with a beef rib steak and sauteed vegetables. A lovely bottle, and I wish I had another to test it's longevity.
The back label reads: "This wine is produced from the oldest plot of the property composed of 70% Tannat and 30% merlot. It produces few grapes but of great concentration. Aged in oak for 18 months it displays great aromas with a rich texture and soft tannins. It can be served young or after a few years of cellering."

It should have advised buying in multiples.

Cheers .................... Mahmoud.

PS: Are there any wineries in Australia making wines from Tannat?

Nice review Mahmoud! I know there are some wineries that produce Tannat, but can't name them off the top of my head.

Cheers

Michael

There's at least one winery around Stanthorpe, Just Red Wines, who produces a Tannat. I'm pretty sure we bought one as it was a complete unknown. I don't recall what I thought of it but was in our early wine days so I would have known / thought less than the little that I know / think now

Toppers Mountain was the first that came to mind for me and a google search revealed a few more. Not that I've actually tried any Australian Tannat. I've probably only tried a couple from Northern Argentina and Uruguay for that matter, but have enjoyed the ones that I have tried.

I looked up Jeremy Oliver's 2016 guide and a search of the pdf file produced no results so clearly tannat is not a verietal in the portfolio of the more prominant wineries.

Geoff Hardy produces a Tannat under his Hand Crafted Wines label with grapes from Kuitpo (part of his K1 vineyard?) above McLaren Vale. It's a bit of a brute (black fruits, lively tannins but enough acid to keep it in balance) but at a tasting a couple of years ago thought it had merit for cellaring. Bought a half case and just may try one soon. Search his web site and there is an 2018 version available. The Lagrein is not too shabby either.

Chuck, I never did taste the Pellehaut when it was young but it sounds like your Geoff Hardy might go the distance. Out of curiosity what vintage is your wine?

Mahmoud Ali wrote:Chuck, I never did taste the Pellehaut when it was young but it sounds like your Geoff Hardy might go the distance. Out of curiosity what vintage is your wine?

2016 I think. Will check today and advise if not.

Carl

Glenguin makes a Tannat..or used to...and some winery in Shoalhaven makes one as well...

Nothing like what you'd expect from a Tannat dominant wine..but interesting...

Chuck wrote:

Mahmoud Ali wrote:Chuck, I never did taste the Pellehaut when it was young but it sounds like your Geoff Hardy might go the distance. Out of curiosity what vintage is your wine?

2016 I think. Will check today and advise if not.

Carl

It was the 2016 model. Tried it last night with crumbed lamb cutlets, mash and beans. A very pleasant wine where the aggressive tannins had calmed down a bit, Lovely black and purple fruit flavours. Needs more time. Tannins and acid will carry it through. My only negative is It lacks a little sweetness in the fruit. Is this a reflection on the variety?

Carl

I would think so Carl. Tannat is a hard-nosed variety known for being dark-fruited and ferociously tannic, at least in it's Madiran home in France, so I don't think one should expect sweetness unless blended with another varietal. I suspect the merlot in my Pellehaut may have had something to do with its suppleness. Had it been pure tannat I fear the wine would surely have been more backward. I have a couple of bottles of 2000 Madiran and must now seriously reconsider whether I should be opening them at this time.

By the way, Madiran and the tannat grape had been virtually wiped out by frost in the 1950s and was slowly brought back to life. Alain Brumont was a pioneer of the revival and I think it was his use of oak aging and the process of micro-oxygenation that softened the wine and made it more consumer friendly.

Mahmoud.