What is tannin?
Tannin is a natural compound found in grape skins, seeds, and stems that creates a dry, astringent mouthfeel in red wines and ages over time.
Tannins are polyphenolic compounds that come from the skins, seeds, and stems of grapes, as well as from oak barrels used during winemaking. In Swan Valley reds, they are the source of that characteristic grippy, mouth-drying sensation you feel on your gums and tongue when you drink the wine. The more tannin a wine contains, the more pronounced this astringency becomes.
The tannin content varies significantly depending on grape variety and winemaking choices. Thick-skinned varieties like Shiraz and Cabernet Sauvignon naturally extract more tannins during fermentation, while winemakers can also increase tannin levels by extending skin contact time or aging wine in new oak barrels. Tannins are not a flaw, they are structural elements that give red wine texture, depth, and the ability to age gracefully. Over time, tannins soften and integrate into the wine, which is why older reds often feel smoother on the palate than their younger counterparts.
Understanding tannin levels helps you choose wines that suit your preferences. Full-bodied reds with firm tannins pair well with rich foods, while lower-tannin options work better with lighter dishes. When visiting cellar-door tastings in Swan Valley, staff can guide you through how tannins shape a wine's character and aging potential.