Sparkling red, zero dosage, traditional method. Basically Uruguay’s answer to sparkling Shiraz, but without the sweetness.

Poured like ink, but the mousse was super fine — almost too polite for a Tannat. First hit was all iron and sour cherry (with a bit medical aftertone), then this weirdly addictive combo of cocoa nibs and salt beef (??). Took me a second glass (and then a bottle) to get over the confusion and just enjoy it.

It’s brutal in the best way: dry as a rock, tannic, almost savory. Not exactly crowd-pleasing - my wife didn't like it at all (good for me)

Had it with a fillet stake on tosts with wasabi mayo - fantistique!