Alcyone Dessert Tannat Pablo Fallabrino 500ml

Alcyone Tannat, Bodega Pablo Fallabrino, Dessert Wine, Atlantida, Canelones, Uruguay, Non Vintage, 500ml

Grape: 100% Tannat made by combining two different Italian winemaking techniques, Barolo Chinato (where wine is infused with herbs) and Marsala (fortified with grape spirit), 240g/L residual sugar

'Alcyone' was a Greek demi goddess. The wine has a honey like texture, with aromas of winter flowers, Madagascan vanilla bean, white cacao souffle and dark cherries. It's savoury with a long finish. 

Critics' Tasting Notes:

"Is this a unique wine in the whole wide world? My guess would be yes: it's a Tannat from Uruguay, fortified with brandy much like a Port or Madeira, and infused with aromatic herbs, flowers and spices. The label quotes "winter flowers, Madagascan vanilla bean and wild apple mint." It has a deep ruby colour tinged with tawny, and a fabulous nose: like a cup of hot chocolate to begin with, moving into spicy black fruits and all the time a slightly other-worldly set of estery aromas in the background. On the palate it is rich and thick-textured, with plenty of luscious black cherry sweetness, but again it's as though some dark chocolate had been stirred in, some orange-like bite and acidity, and a long, warming finish. Unusual for sure, and very interesting."

91/100 points, Tom Cannavan, 2021

"Crazy wine made using two different techniques for dessert wines: Barolo chinato and Marsala. It is fortified and aromatised.
Deep brownish red with brick rim. Utterly sweet and full of prunes, cloves and vanilla. Luscious but the sweetness – all 240 g/l of it – is held in check by the complexity of the flavours. Fruit cake in liquid form." 

17/20 points, Julia Harding MW, JancisRobinson.com, April 2023

Estate: The winery is located where the River Plate, the widest river in the world, meets the Atlantic Ocean. This region provides clean cool ocean breezes and an ideal climate for the maturation of wine grapes. With only 16 hectares, they practice sustainable agriculture with no insecticides and only a very low grade fungicide to control downy mildew. The winemaker, Pablo Fallabrino, a laid back good natured surfer, is the perfect catalyst to create a world class winery. His approach is not to over think the winemaking process; instead, he runs with his instincts, takes chances and makes extraordinary wines with his own personal signature. 

Food Match: A great match for chocolate and chocolate desserts. Good enough to be listed by Michelin 3-star restaurant!