Bodega Carlos Pizzorno Tannat Maceración Carbónica

Notes very much as before, though this time I remembered to try it lightly chilled from the start, finding it very pleasant at that temperature. Cool, some fine tannins and a thread of acidity do make themselves known, which I didn't notice last time. All in all, an interesting and entirely pleasurable glass. Not one of the world's most complex wines, but certainly worth trying, if only to expand your knowledge of the possibilities of Tannat.

Dark, velvety purple; opaque. Attractive if slightly muted nose of freshly stoned cherries. On the palate - wow, that's a surprise! - it's big, lush, mouthfilling. Where does this body come from? Not from tannins, because (despite my previous experience of cheek-drying Tannat) there are none here, or very few. Not from alcohol, it's only 12.5%. From sweet fruit? Well, it's not bone dry, and though ripe, it's far from jammy. (Sweetness is not masked/balanced by high acidity: the acidity …