Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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Tannat, distinctive, tough, deep black-berried vine variety most famous as principal ingredient in madiran, where its inherent astringence is mitigated by blending with Cabernet Franc, some Cabernet Sauvignon, and fer , and wood ageing for at least 20 months. If Madiran is Tannat’s noblest manifestation, slightly more approachable, if more rustic, wines are made to much the same recipe for Côtes de st-mont, as well as for the distinctively hard reds and rosés of irouléguy and the rare reds and pinks labelled tursan and béarn.