Uruguay
The history of wine in Uruguay stretches back nearly 500 years, with the first grapevines likely arriving with Spanish colonists in the late 16th and early 17th centuries. Uruguay’s wine industry truly began to develop after independence in 1828. The late 19th century saw a wave of European immigrants-mainly Basque, Italian, Spanish, and French-who brought new grape varieties and winemaking expertise. The late 20th century saw a quality revolution. The 1980s and 1990s brought renewed focus on quality, modernization, and international marketing.
Humble Vine
Wednesday, May 14th
2-8 PM
Wine Tasting: $25
Pablo Fallabrino “Estival” Atlántida, Uruguay $21
A lovely wine in its fruity and floral aromas. It's dense and full of flavors of ripe white fruit and creamy texture. The Chardonnay was harvested early to give the wine its nerve, while the Gewürztraminer and Moscato were harvested very late to provide a creaminess and the fruitier side. The nose is actually more subdued then one would think having such aromatic grapes but still has ripe notes of lemon zest, white peach, and green apple all woven together with white flowers, baking flour, and yellow chartreuse. The palate shows medium viscosity with crisp acidity and the wine finishes with notes of candied peach and fresh sliced lemons. 60% Aromatic Traminer (Gewurtztraminer), 30% Chardonnay, 10% Moscato Bianco
Bodega Garzon, Tannat Reserva Maldonado, Uruguay $22
Bodega Garzón has become one of Uruguay’s most recognized wineries and is celebrated for producing high-quality Tannat, the country’s signature grape variety. And this is a Reserva! (aged 1 year longer than non- reserva) This wine is characterized by its intense, deep purple color, aromas of red and black fruits like plums and raspberries with a hint of spice, and a full-bodied palate with ripe tannins and minerality.
Proyecto Nakkal, Bianco Nakcool Canelones, Uruguay $22
Hand harvested and fermented separately. Muscat goes into maceration with the skins for one week. The other two varieties — Viognier and Ugni Blanc — are fermented with native yeasts in concrete tanks. Wines are eventually blended and bottled. Light and floral, juicy citrus and green melon notes. The finish is clean, with a hint of sea spray. Bottled unfined, unfiltered, and zero-added SO². Muscat Ottonel, Viognier, and Ugni Blanc.
Pablo Fallabrino, “Notos” Cherub Red Atlántida, Uruguay $21
This is a fantastic Uruguayan red blend! It has a medley of blackberry, plum, cherry, raspberry, orange zest, and fresh brewed tea with hints of earthy leather and clay pot. It has great structural depth with a well balanced and sophisticated and long silky tannin finish. 90% Nebbiolo, 10% Tannat with 6 months in neutral oak.
