Tannat

Tannat most likely comes from France, which VIVC records as its country of origin. Its parentage is unknown: both parent fields in its passport are blank, and no full pedigree is recorded. The passport does flag offspring, but WineWiki's VIVC-derived lineage data lists no children or siblings for Tannat.

• VIVC prime name: Tannat; VIVC variety number 12257; country of origin: France
• Berry skin colour: noir
• Parents: none recorded (parentage unknown)
• Offspring: flagged in the VIVC passport; none listed in WineWiki's lineage data

Tannat is best known as the main ingredient in Madiran, and it is grown in other regions of south-west France as well. Accounts differ on where it began: one Decanter article says the grape originated in the foothills of the Pyrénées, in and around Madiran, while another says it is thought to have its origins in the Basque Country rather than South West France. The name comes from "tan", which means "to tan" in the Langue d'Oc, the ancient language of the south-west, and it hints at the grape's defining trait: tannin. In the 18th century Tannat, a very deeply coloured and tannic variety, joined Fer and Bouchy (Cabernet Franc) in the Madiran vineyard, spreading in step with market demand. Vic-Bilh was the old name of the Madiran winegrowing region. The Madiran appellation was initially recognised by decree on 10 July 1948. Its zone covers 37 communes across three neighbouring départements: Pyrénées-Atlantiques (28 communes), Hautes-Pyrénées (6) and Gers (3). Tannat is the principal variety, with Cabernet Franc, Cabernet Sauvignon, Fer and Manseng Noir as accessory varieties, and it must make up at least 60 percent of each estate's vineyard, a rule that does not apply to growers farming under 1.5 hectares who do not make their own wine. The INAO's 2025 specification puts the Madiran vineyard at 1,300 hectares. The red wines of the neighbouring appellations of Béarn, Côtes de Saint-Mont, Tursan and Irouléguy also contain a high proportion of Tannat. The turnaround for Tannat in Madiran came with Alain Brumont in the early 1980s, whose parents' estate was Château Bouscassé, a farm he took over. Patrick Ducournau of Domaine Mouréou found that the softening effect that frequent racking has on rough tannins can also be achieved through targeted, controlled aeration of the young wine, the technique known as micro-oxidation.

• Best known as the main ingredient in Madiran; also grown in other regions of south-west France
• Name from "tan", meaning "to tan" in the Langue d'Oc; Tannat joined Fer and Bouchy (Cabernet Franc) in the Madiran vineyard in the 18th century
• Madiran AOC: initially recognised by decree on 10 July 1948; 37 communes in Pyrénées-Atlantiques, Hautes-Pyrénées and Gers; Tannat at least 60 percent of each estate's vineyard, with an exemption for growers under 1.5 hectares who do not make their own wine
• Modern Madiran: Alain Brumont (Château Bouscassé) brought the turnaround in the early 1980s; Patrick Ducournau (Domaine Mouréou) found that controlled aeration of the young wine, micro-oxidation, softens rough tannins

Tannat makes full-bodied red wines, and the variety is very deeply coloured and tannic. Typical flavours are blackberry, damson and black cherry, often with notes of leather, liquorice, black pepper, tobacco and dried herbs. Tannat used to be defined by its tannin and pigment charge, and it earned a reputation for producing inky, powerful, rustic reds, with intense savouriness and spiciness (liquorice, cardamom, nutmeg, mocha) over luscious black fruit. In France it built a reputation for dense, powerful reds that demanded years of cellaring before they became approachable. In the Madiran appellation, Tannat is the principal grape, with Cabernet Franc, Cabernet Sauvignon and Fer among the accessory varieties. In Uruguay, Tannat gives a lighter, less muscular expression than its southern French counterparts, with softer tannins and finer acidity.

Basque emigrés took Tannat to Uruguay, where it was known as Harriague. The Basque immigrant Harriague first brought it to the country in 1870. Pascual Harriague, a Basque agronomist who had moved to Salto in 1838, planted the country's first commercial Tannat vineyard in the late 19th century. Most of the grapes he planted failed to flourish in north-west Uruguay's humid, maritime climate, but he struck gold with Tannat: the thick-skinned grape relishes the humid climate, loamy soils and Atlantic breezes in Salto. Tannat is now Uruguay's flagship grape and its most planted variety, with 1,610 hectares in INAVI's 2018 figures. To celebrate Harriague's pioneering work, Uruguay's National Viticulture Institute declared April 14 Tannat Day.

• 1870: the Basque immigrant Harriague first brought Tannat to Uruguay, where the grape was known as Harriague
• Pascual Harriague moved to Salto in 1838 and planted Uruguay's first commercial Tannat vineyard in the late 19th century
• Tannat relishes the humid climate, loamy soils and Atlantic breezes in Salto
• Uruguay's most planted variety: 1,610 ha in INAVI's 2018 figures; April 14 is Tannat Day, declared by Uruguay's National Viticulture Institute

Madiran's climate is mild and fairly humid. Its oceanic character brings fairly mild winters and cool, wet springs, while a slight continental tendency gives warm and often dry summers and autumns. In Uruguay, the humid climate and abundant sunshine coax a gentler side out of Tannat, producing wines with softer tannins, riper dark fruit and a freshness that its French counterparts often lack. The warmth of Uruguay also helps to disguise the astringency that comes from the thickness of the berries' skins.

• Madiran: mild, fairly humid climate; oceanic, with fairly mild winters and cool, wet springs; a slight continental tendency brings warm, often dry summers and autumns
• Uruguay: the humid climate and abundant sunshine give softer tannins, riper dark fruit and freshness
• The warmth of Uruguay helps to disguise Tannat's natural astringency

Tannat is a thick-skinned, very fertile and fairly late-ripening variety. It is so rich in flavones and anthocyanins that its berries, and the wine made from them, appear almost black. On older sites committed growers subject it to a rigorous yield restriction, with green harvesting and canopy work adapted to the season and weather. In the cellar, micro-oxidation retains the wine's bouquet and aromas while the tannins become rounder, so the wines are more harmonious and ready to drink earlier; it usually takes place between alcoholic fermentation and malolactic fermentation.

• Thick-skinned, very fertile and fairly late-ripening
• So rich in flavones and anthocyanins that its berries and wine appear almost black
• Rigorous yield restriction on older sites, with green harvesting and canopy work adapted to the season and weather
• Micro-oxidation, usually between alcoholic and malolactic fermentation, rounds the tannins while keeping bouquet and aroma

Madiran's red wines are deeply coloured and tannic, with good ageing potential thanks to their structure. Their aromas are often marked by red and black fruit and generally evolve towards complex notes of candied fruit and spice. The tannins, usually dominant, soften with élevage, and on the palate the wines combine roundness and richness with a fresh finish. Madiran, along with neighbouring Saint-Mont, remains a source of intense, concentrated Tannat-based blends of pleasant rusticity and savoury intensity, while producers also explore more approachable styles, not least by using carbonic maceration to make soft, fruit-led wines. Wines meant to be drunk young and fruity are almost always made using micro-oxidation, and in Madiran they are also blended with a high percentage of Cabernet Franc or Cabernet Sauvignon and some Fer Servadou (Pinenc) to make them more appealing from the start. Alain Brumont's wines include Château Montus Cuvée Prestige and Château Montus XL, which is made only in very good years. Plaimont also makes Madiran.

• Deeply coloured and tannic, with good ageing potential thanks to their structure; red and black fruit evolving towards candied fruit and spice
• Madiran and neighbouring Saint-Mont: intense, concentrated Tannat-based blends; carbonic maceration used for soft, fruit-led styles
• Young, fruity Madiran: almost always made using micro-oxidation; blended with Cabernet Franc or Cabernet Sauvignon and some Fer Servadou (Pinenc)
• Alain Brumont: Château Montus Cuvée Prestige and Château Montus XL (made only in very good years); Plaimont also makes Madiran

Uruguay's Atlantic-kissed Tannat reveals a finer, more detailed side of the grape, with softer tannins and finer acidity underpinning black and ripe red fruit. Writing for Decanter, Jane Anson credits estates such as Bodega Garzón, in a coastal village of the same name close to Punta del Este, with a more contemporary-styled version that is helping to smooth Tannat's image of rustic, hard tannins in international markets. The Bouza family planted Albariño in 2002 in Canelones, honouring their Galician roots. Tannat blends often reflect the heritage of each winemaking family, such as the Petit Manseng-Tannat blend from the Carrau family, of Catalan heritage, in Rivera. The Pizzorno family pioneered carbonic-maceration Tannat, and Pisano makes a Tannat, Syrah and Viognier blend.

• Softer tannins and finer acidity underpinning black and ripe red fruit
• Bodega Garzón: in a coastal village of the same name close to Punta del Este
• Bouza: the family planted Albariño in 2002 in Canelones
• Pizzorno pioneered carbonic-maceration Tannat; Carrau (Catalan heritage) makes a Petit Manseng-Tannat blend in Rivera; Pisano makes a Tannat, Syrah and Viognier blend

Beyond France and Uruguay, Tannat plantings are appearing in Brazil, California and Texas. Virginia and Salta in Argentina are pockets of popularity, and in Paso Robles the Perrin-Haas joint venture Tablas Creek makes a version of the grape.

• Plantings appearing in Brazil, California and Texas
• Pockets of popularity in Virginia and in Salta, Argentina
• Paso Robles: Tablas Creek, the Perrin-Haas joint venture, makes a version of the grape

Primary sources: https://www.vivc.de/index.php?r=passport%2Fview&id=12257 ; https://extranet.inao.gouv.fr/fichier/2-CdC-AOC-Madiran.pdf Reference sources: https://www.jancisrobinson.com/learn/grape-varieties/red/tannat ; https://magazine.wein.plus/part-1-tannat-the-tamed-powerhouse-from-france-s-southwest ; https://www.decanter.com/wine/the-top-wines-to-try-on-tannat-day-this-year/ ; https://www.decanter.com/learn/tannat-day-rediscovering-heritages-rethinking-identities-554596/ ; https://www.decanter.com/premium/uruguay-wines-beyond-tannat-463676/ ; https://www.decanter.com/wine-news/opinion/news-blogs-anson/uruguay-wine-new-jura-367627/ Last verified 2026-10-19