Beefsteak Club Reserve Organic Tannat

Hand-picked Tannat grapes are grown organically on deep sandy-loam soils in the Cafayate Valley of Salta province, one of the highest wine growing regions in the world. Deep inky purple in colour, this wine is intensely flavoured with ripe dark fruits, cassis, chocolate, tobacco and spice from oak. Full on the palate, the tannins are smooth and perfect for pairing with a first-class steak.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

Wine of Cafayate Valley, Argentina, Organic red wine

Join the club... @beefsteakclub

Argentina

Bottle

Full Product Name:
Tannat - Red Argentinian Wine

Origin:
Wine of Argentina

Importer:
E I Wines Ltd,
London,
N1 2HY,
UK.

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Suitable for Vegetarians; Suitable for Vegans; Organic

Beefsteak Club

Bottled by:
Bodega Nanni S.A.

E I Wines Ltd,
London,
N1 2HY,
UK.
www.beefsteakwine.club

Beefsteak Club was created with steak and wine lovers in mind to honour the dining clubs of the 18th and 19th century which celebrated the beefsteak as a symbol of liberty and prosperity. Fans of a good steak are often equally enthusiastic about their wines. Beefsteak Club brings together these two passions.

Ehrmanns Wines

Tannat

2018

Tannat grapes are grown organically on deep sandy-loam soils located on the San Jose de Chimpa Estate in the Cafayate Valley of Salta Province. Here, the extreme altitudes of 1800 meters above sea level, provide cooling influences and air circulation, allowing the grapes to slowly ripen without the need for agrochemicals, resulting in intensely concentrated organic grapes.

Deep inky purple in colour, this wine is intensely flavoured with ripe dark fruits, cassis, chocolate, tobacco and spice from oak. Full on the palate, the tannins are smooth and perfect for pairing with a first-class steak.

14

10.5

Beefsteak Club

Hand-picked organic Tannat grapes are crushed and cooled before cold maceration for up to 72 hours. The must is then fermented for up to a week at temperatures ranging between 25-28°C, this provides maximum extraction of flavour concentration and depth of colour. A portion of the wine spends one year in American oak barrels, allowing the bold tannins to soften and integrate, before blending and bottling.