This was a delicious wine using Tannat grapes and made in the Ripasso method.  Inky purple in color, opaque and bright.  The nose has black cherries, spice and slight raisin notes.  Full bodied.  On the palate, this is a bit jammy (oddly, the label said Rhubarb Marmalade), with black cherries and again, just a hint of raisin.  Tannic.  Good acidity.  Dry.  Long finish.  There is a nice complexity here as well.  Tasted in a group, this seemed to be a love it or hate it wine, but I loved it.  Drink over the next eight to twelve years.  This would work well with pasta with a meat sauce.  

Tasted blind in a tasting of Tannat wines, this was ten years older than the other wines and nothing suggested that this was the "old" wine.  Still very youthful.  Inky purple in color, opaque and bright.  The nose has black cherries, xmas spice, and baking spices.  On the palate, medium firm tannins.  Black raspberry fruit with some xmas spice.  Good acidity.  Long finish.  This is drinking well but still not yet at peak.  It should continue to drink well for ten to fifteen more years.  It needs hearty food.  Ossobuco with polenta would work well.

From the home of the Tannat grape.  This wine is 100% Tannat aged for two years in steel tanks.  Inky purple in color, opaque and bright.  The nose has strong X-mas spice notes along with black raspberries and a slight saw dust note (interesting as the wine sees no oak).  It has a lush texture with strong acidity.  Fresh black cherry fruit.  Firm tannins.  Long finish.  The question for this wine is whether the tannins fade before the fruit.  It will work better with heartier foods such as a beef stew or vegetarian chili.  Drink over the next four to seven years.  

A Tannat from Uruguay.  Inky purple in color, opaque and bright.  The nose is earthy with boysenberries and some baking spice.  On the palate, black cherry fruit with some cigar tobacco notes.  Medium tannins.  Moderate finish.  This is an easy drinking wine that is more accessible than many Tannat wines.  It would work well with pasta with a meat sauce.  Drink over the next three to five years.  

Uruguay is making the Tannat grape its own and there are more and more on the market.  14% ABV.  Inky purple in color, opaque and bright.  The nose has black cherries with baking spices.  On the palate, strong acidity.  Nice texture.  Firm tannins.  The palate has black cherry fruit.  A long finish.  There is some value here.  This should drink better with food to counter the tannins.  Cassoulet would be a nice match.  Drink over the next five to seven years.  

This is made from six of the seven authorized grapes in Champagne.  Pinot noir, Pinot Meunier, Chardonnay, Pinot Blanc, Arbane, and Petit Meslier (Pinot Gris (called Fromenteau in Champagne is the one not used).  Golden in Color with a lot of tiny bubbles, clear and bright.  The nose is strong with a tad of oxidation.  Caramel, Vernor's Soda, and slight nuttiness.  Perhaps a slim touch of lemons.  A strong backbone of acidity on the palate.  A bit toasty with apples and some nuttiness comes thru.  Medium length finish.  This is very good on its own but would work better with food.  Soft che

This is a blend of 92% Syrah and 8% Mourvedre checking in at 15.8% ABV.  Yes, it is a big wine, but the alcohol is very integrated and while it still packs a punch it is not noticeable on the palate.  Purple in color, ruby at the rim, opaque and bright.  The nose has black raspberries, black pepper, oak, spice and char.  Full bodied.  Medium tannins.  On the palate, this is still youthful although past the baby stage.  Lots of black raspberry fruit, some blueberries and plums with underlying char and black pepper.  This is deep and complex.  No harm drinking now, it is delicious, but this w

This is another Nebbiolo from north-west Piedmont in northern Italy.  Garnet in color, mostly opaque and bright.  The nose is a bit soapy along with cherries and tar.  Medium bodied.  Good acidity.  Better on the palate, with cherries and some smoke.  Moderate finish.  Drink over the next five years.  This will work better with foods such as a Mushroom Pizza.  

From the far north in Piemonte in Italy, this is made from Nebbiolo, the same grape used in Barolo and Barbaresco.  It is a very nice value play.  Pale ruby in color, slightly opaque and bright.  The nose is dusty with cherries and slight tar notes.  Medium bodied.  On the palate, cherries with underlying light earthiness.  Elegant.  Good acidity.  Medium complexity.  Medium finish.  This is drinking well now and should continue for the next five to seven years.  A perfect wine for mid-week pizza or pasta.  

This is 100% Tempranillo from California's Central Coast - Paso Robles.  A very interesting take.  Inky purple in color, ruby at the rim, opaque and bright.  The nose has cherries, and is dusty with dill (American oak?).  Full bodied.  This is a big wine.  On the palate, cherries with dust.  Good acidity.  Long finish.  Very firm tannins.  This seems like it will need time but I doubt it ever loses its "bigness".  It is also delicious.  For those who like this style of wine, drink over the next twenty years.  Glazed Pork Tenderloin would be a good match.