I had this wine when I was on vacation in Uruguay. When you’re on vacation wine somehow tastes better. Hopefully, my review is not biased, but who can blame me if it is—I was on the beach when I drank this.
Don Prospero is a Tannat that is made using the process of carbonic maceration. Carbonic maceration means that the grapes start their fermentation in a vat filled with carbon dioxide. The grapes are also not crushed meaning that the wine begins its fermentation process in the grape. This process brings out the fruit in the wine and lowers the tannins.
The first thing I noticed when the waiter poured the wine into the glass was that it was light like a Pinot Noir. This is unusual for a Tannat. The nose was slightly metallic which seems to be a characteristic of the Tannats. I also smelled dried strawberries, cedar and black currant.
The wine was heavy-bodied almost like drinking black cherry juice. On the palate, I tasted blackberries, licorice, black currant and pencil shavings. On the back end, I was surprised to taste watermelon.
Overall, I thought this was a nicely balanced, enjoyable bottle of wine that is also affordable.