Three from Tanners

Store frontThe illustrious wine merchant, Tanners, was founded in 1872 in Shrewsbury, a country merchant serving its local community’s wine, beer and spirits needs. Today they have six branches in the West of England and Wales, making them an important regional player and one with the capacity to bottle and sell own-label wines. I recently tasted three examples, all of which I found to be of very sound quality, and made for Tanners by respected names.

The Wines

(2024) Made for Tanners by Ben Glover, at first I thought this might have seen a touch of oak as it has a definite sheen of almond or oatmeal on the nose, before more assertive asparagus and fresh-cut grass aromas win through. In the mouth it has good texture and concentration given it's lightweight 12.5% alcohol, full flavoured touching into nectarine and mango, and the acidity is well-judged, i.e. not too harsh or over-bearing for a balanced style of Marlborough Sauvignon.
(2024) An attractively package Provence rosé made for Tanner by Domaine Pey Blanc, it blends 80% Grenache with 20% Cinsault and is unoaked. Very pale in colour, on opening there's a big blast of pear-drops, a common trait in wines that have been fermented super cold. It's a touch difficult to get past that at first, but some watercolour paintbox and watermelon aromas come through. The palate it fruity and easy-going, pear again - crisp Asian pear perhaps - and small red berries, a peachiness develops. Certainly an aroma and flavoured-packed example, with a blast of fresh acidity in the finish.
(2024) Also made for Tanners by Ben Glover, this pours a pale- to medium garnet colour. The nose is lovely, softly laced with truffle and briar, but more about a pulpy strawberry fruit, glossy cherry and hints of clove and caraway. In the mouth it's more of the same, the fruit sweet and solid through the mid-palate, though there is a nice strictness thanks to taut tannins and acids that freshens up the finish.

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