Yannick Rousseau Son of a Butcher 2017

Yannick now makes wine in California, and this vinous homage is based on another of Gascony’s natives, Tannat. Here it’s kissed by California sunshine and polished by blending with Cabernet Sauvignon, Merlot, and Cabernet Franc. It’s friendly and fruity, but it shies from frivolity. The aromas are dense with smoky red and black brambles but lifted by fresh herbs. There is a suggestion of chocolate and cocoa, and the wine’s modest tannins and sweet fruits allow it to pair well even with spicy seasonings—curry, pimentón, sriracha."

- JoS: Ein lautstarkes Salut an seine Heimat in der Cotes de Gascogne ist der Son of a Butcher, eine Tannat basierte Rotwein-Cuvee von Yannick Rousseau. Damit erweist er seiner Familie seinen Respekt, denn sein Vater war Metzger, Jäger und Winzer, ebenso wie sein Großvater. Es ist ein saftiger, attraktiver Wein den man gerne trinkt, der gut zu einem Essen passt, und der kein Vermögen kostet. Yannick bringt all seine Erfahrung im Umgang mit Tannat ein um mit Unterstützung von Cabernet Sauvigon, Merlot und Cabernet Franc diesen köstlichen, körperreichen, sanft-würzigen Wein zu vinifizieren. Zudem ist das Etikett witzig, es zeigt Yannick‘s Vater in jungen Jahren mit einem Kalb vor der Metzgerei der Familie. Das Gesamtpaket des Weines macht ihn zu einem perfekten Wein zu einem Schmorgericht, zu einem Burger oder ein hochwertiges Steak!
18 Monate in Barriques, davon 20 % neues Holz, 80 % neutrales Holz.

- Im Wine Enthusiast war über den 2016er Son of a Butscher (SOB) zu lesen: „It's easy to like this generous, fruity and plush-textured wine based on French grape varieties, led by 45% Tannat and followed by Cabernet Sauvignon, Merlot and Cabernet Franc. Raspberry and blackberry aromas and flavors are lightly shaded by spicy oak notes and there is a moderate dose of tannin to balance the jammy fruit character.”

- Verkostungsnotizen von Yannick Rousseau: "SOB shows the softer side of Yannick’s favorite red grape - Tannat - and its amazing potential as a blending variety. Color: Deep black cherry. Nose: Complex, generous and profound with notes of baked blackberry pie, dry sage, white pepper, licorice, meium roast coffee and subtle French oak. Mouth: Supple attack, delicate roundness, full-bodied, offering sweet spices, dark ripe berries, “well  managed” tannins and long finish. It’s an unmistakable California resident, rich, juicy and with youthful vibe, but the one who doesn’t forget its French heritage and “je ne sais quoi”. Our mouths start salivating when we think of a delicious lasagna, flavorful meatballs, a steaming bowl of chili, eggplant parmesan or “tout simplement” a juicy hamburger to go with the wine. Blend of 48% Tannat, 30% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc and 7% Malbec."

SOMMSELECT, Ian Cauble Master Sommelier: „This wine teaches us to never judge a book by its cover. When we tasted this a few weeks back, everyone at the table did a double-take: Cellar master Yannick Rousseau coaxed extreme generosity out of his California-grown Tannat, then layered in a supporting cast of Cabernets and Merlot to create one of the most unique and delicious red wine values of the year - a $25 ‘daily drinker’ that OUTPERFORMS MANY TRIPLE-DIGIT BLENDS from Napa and Sonoma.
Tannat might be the world’s most criminally underrated red grape, but Rousseau was put on earth to change that. He fell in love with the variety in his native Gascony, and studied at Madiran’s Château Montus (arguably the world’s most famous Tannat producer) before moving to California with the goal of putting Tannat on the map. His irresistible “Son of a Butcher” is the perfect introduction to the variety for anyone feeling a little gun-shy about its famously beefy structure. Like Yannick himself, this blend has one foot in the Old World and the other in the New - a Californian vin de pays, if you will. One sip will have you scratching your head over why this is your first dip in the Tannat pool - IT OFFERS THE SAME TEXTURE AND INTENSITY I PRIZE IN THE BEST NAPA CABERNET SAUVIGNONS WITHOUT THE CUMBERSOME PRICE TAG. Aside from its varietal makeup, meanwhile, is the spirit in which it is made: It’s not aiming to be a trophy bottling but instead an authentic ‘country’ red that elevates the everyday wine experience. In my opinion, Rousseau actually accomplished both, whether intended or not - THIS IS A DELICIOUS, SERIOUS, TRULY MEMORABLE CALIFORNIA RED!

(…) The fruit for “Son of a Butcher” comes from both Napa and Sonoma; think of each vineyard as a puzzle piece, and Yannick snapping them together into an organic whole. Tannat isn’t exactly springing up left-and-right - he sources from the only Tannat vineyard in the Russian River AVA. The cool, foggy mornings and well-draining soil keep the Tannat fresh and crunchy; overripeness is the enemy here. The blend is 45% Tannat joined by 25% Cabernet Sauvignon, 15% Merlot and 15% Cabernet Franc. Without question, the Tannat runs the show, but its infamous muscle is rounded and plumped by the other meticulously sourced fruit - most from high up on Mt. Veeder, which has always been the core of his Y. Rousseau wines. Yannick says, “You can’t take the tannin out of Tannat,” but you can definitely harness its power if you’re as talented as he is. Son of a Butcher is aged in 15% new French oak for 18 months.

This blend is a bright red/purple in the glass, redolent of dark chocolate, white pepper, and potting soil. It doesn’t follow Tannat’s traditionally blocky lines, but feels supple and plush even without decanting (although it won’t hurt to let it sit for half an hour). Serve this in Bordeaux stems just a hair under room temperature and notice that the muddled berry and licorice aromas are fresh rather than cooked or candied. That’s the influence of Mt. Veeder, where florality and minerality triumph over big jammy fruit. Moderate tannins and medium-plus acidity balance a jaunty blueberry-and-espresso flavored palate. The Tannat’s earthy core becomes more pronounced as the wine sits in your glass...which it won’t do for long. While all four component grape varieties are decidedly French, the final product is unmistakably California: RICH AND YOUTHFUL AND EFFORTLESS. In deference to the Rousseau family’s original trade, pair this wine with red meat (or at least an Impossible Burger). I’d recommend a juicy lamb burger heaped with feta since Tannat accompanies gamey, salty flavors so well. With a burger in one hand and your glass in the other, someone else is going to have to open that second bottle.“