One of the contributing factors to American blends being so delicious upon release is that American winemakers have unrestricted artistic freedom to blend any combination of varietals together. A perfect example is Yannick Rousseau’s Son of a Butcher which utilizes the intense color and firm structure of the Tannat grape, and is made more compelling with additions of Bordeaux Varietals Cabernet Sauvignon, Merlot and Cabernet Franc.
Son of a Butcher is truly unique, and was built around a core of Tannat, which aside from being deemed the “healthy grape” due to high levels of antioxidants, Tannat adds significant power, robust character, intense fruit, spice and structure to the blend.
