Red Blend
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Muscle bound and brimming over with teeth-staining, ultra-saturated blackberry fruit, the Tannat grape is considered by many to be France’s most macho varietal. It’s also one of the country’s most unfairly unacclaimed. Boutique winemaker Yannick Rousseau grew up in Tannat’s favored stomping grounds—the French region of Gascony. And Rousseau is well aware that Tannat can produce a delicious, full-bodied red that works especially well when blended with Cabernet Sauvignon and other Bordeaux grapes. Rousseau’s Son of a Butcher is a perfect example of this classic combination. And most deliciously of all, this Tannat-based red comes not from France but from vineyards right here in sunny California.

“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.” --Wine Enthusiast.

Aged for 18 months in 20% new and 80% neutral French oak barrels, this aptly named wine is crazy yummy with beef--from a humble burger to a fine filet mignon.

·    Made by Yannick Rousseau, a French native raised in Gascony and steeped in the winemaking tradition of southwest France.

·    Rousseau founded his label in California after falling in love both with the state’s various terroir and with American Susan Branum, his winemaking collaborator and wife.

·    This full-bodied red is almost half Tannat, a common grape in Gascony and a variety known for its intense structure and character.


From the winery:

Y. Rousseau Wines is the realization of a dream that began long ago in the South-West of France and evolved as Yannick Rousseau, French native, founder and winemaker, followed his heart and passion for winemaking.
Yannick was born in the Gascony region in the South-West of France known for its delicious, rich food, daily wine consumption and impressive longevity of the inhabitants. His life-long journey in wine started when he was 5 years old and drank his first glass of homemade wine with Pépé, his grandpa. Pépé hunted his own food, made his own wine, and was an artisan butcher.

The first wine Yannick ever made was Colombard, a white variety native to Gascony. Yannick was then studying for his winemaking degree at Toulouse University and interning in Côtes de Gascogne. Not surprisingly, Colombard became Yannick’s ‘founding wine’ when he established Y. Rousseau Wines in Napa in 2008. Yannick was elated to find older Colombard vines in a small Russian River Valley vineyard. The dry, refreshing Colombard has been one of Yannick's most popular wines since.

Tannat is another wine that Yannick first made in France. He was truly fortunate to work side-by-side with the French Tannat guru Alain Brumont, who enlightened Yannick on the art of blending and a perfectionist approach to winemaking. At Y. Rousseau Wines Yannick now makes not one, but two award-winning Tannats!

In 2008, Yannick and his Texas-born wife and accomplice Susan started Y. Rousseau Wines. Before getting there, Yannick honed his winemaking skills as an assistant winemaker at Newton Vineyards and later as a winemaker at Chateau Potelle Winery.

Yannick hadn't planned to stay in California for a long time when he moved here from France. But he fell in love - first, with Napa Valley terroir and then, with his wife Susan. Together, they have put all their knowledge, experience, and passion in the Y. Rousseau project, crafting small-lot, artisanal wines.

Yannick stays deeply connected to his French roots. He will always remain the son and grandson of a farmer, home winemaker, and country butcher. His down-to-earth, respectful approach to the vineyard is obvious when you taste his wine.