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WINES OF ARGENTINA
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harvest months of March and April allow the grapes to enjoy a long, extended hang time in
order to achieve maximum maturity. These idyllic conditions allow Malbec to reach its full
potential. It has become the country’s signature grape, with many premier 100-percent
bottlings now available.
Bonarda:
The second most cultivated red variety in Argentina, Bonarda, is characterized by the
depth of its color. It’s often used as a blending grape, adding chromatic intensity and fruit
notes. Bonarda produces frank and honest wines, with good body and color, fruity raspberry
aroma, and subtle aniseed flavor. Its sound structure provides good oak-aging potential.
Cabernet Sauvignon:
In northwest Argentina, Cabernet Sauvignon shows intense color and
aromas of blackberries and green pepper. Within Luján de Cuyo in the Mendoza region,
Cabernet is fruitier with ripe cherry hints. In the south of the country, the aromas get more
intense with mineral and earthy aromas. Barrel and bottle aging lends noticeable tobacco,
leather and spice aromas.
Cabernet Franc:
Normally used in blends, Cabernet Franc enhances Malbec with a fresh
herbaceous aroma, floral elegance and a distinctive spice. Mendoza has experienced a surge in
Cabernet Franc; production of single variety Cabernet Franc has tripled from 1.2 million liters in
2006 to 3.4 million liters in 2012. Like Malbec, this varietal benefits from the long vegetative
cycle offered by the climate of Mendoza, where the sun’s radiation and dry climate allow for
the tannins to reach full maturity.
Merlot:
Merlot is one of the red varieties that has recently shown great potential in Argentina.
It adapts best to the high altitude and cool Argentine
terroirs
, especially the Uco Valley and
Patagonia. With low production and good vineyard management, Merlot translates into a
delicate wine with an intense, yet not overpowering palate. Its typical aromas include sweet
pepper, cedar, black currant, and spices.