ABOUT ARGENTINA

-ARGENTINA TODAY

-WINE REGIONS

-HISTORY OF WINE

-FLAVORS OF ARGENTINA



-THE WINES

-THE WINERIES



-Map of ARG. Winelands

-Map of Mendoza























WINE PRODUCING AREAS
OF ARGENTINA

 

ARGENTINA TODAY

Fine wines come from the best vineyards, and Argentina’s unique geological and environmental conditions make their mountainside vineyards some of the worlds finest. A combination of high altitude locations, a pristine environment, irrigation from pure Andes snow melt, abundant sunshine and a continental climate enable Argentina’s 'bodegas', or wine cellars, to consistently produce some of the world’s best wines. These high altitude vineyards exist with little soil, even less water, and clear skies that fully expose the vines to Mother Nature. The result? Vines that produce fewer, but smaller and better grapes that yields deeply colored, intensely flavored wines.

Argentina’s excellence is perhaps best explained by Michael Rolland, the world renowned oenological consultant, wine writer and chateaux owner:

“If there is anywhere a place that encompasses the perfect match of climate, soil, costs, human resources, and above all, freedom for creativity and minimal bureaucracy to hinder the genuine development of a new and exceptional viticulture, that place is undoubtedly Argentina.”

Wine lovers around the world have discovered these exciting flavors, especially Malbec, their signature varietal. Argentina’s wine exports have grown more than 75% in the last five years, and although only one third the size of the U.S., Argentina is now the world’s fourth largest wine producer contributing 5.9% share of production. Shipments to the U.S. exceeded 2 million cases in 2005, making Argentina one of the largest and fastest growing providers of imported table wine.


ARGENTINA'S WINE REGIONS

Vineyards have been established in 13 of Argentina’s 24 provinces, with the Andes foothills becoming the area of choice as mountain microclimates catch the San Francisco Bay-type coastal fog. Argentina's climate varieties and grape-growing latitudes are on par with New Zealand, but with added heights. The wine growing provinces - ranging from the largest acreage to the smallest, they are Mendoza, San Juan, La Roja, Rio Negro, Catamarca, Salta, Cordoba, Neuquen, Tucuman, San Luis, Santiago del Estero, La Pampa and Buenos Aires. In total, these provinces are home to more than 25,000 vineyards and 900+ wineries.

The heart of Argentina’s wine country are the provinces of Mendoza and San Juan, about 600 miles west of Buenos Aires at the foot of the Andes Mountains. The Andes are the longest and one of the highest mountain ranges in the world, stretching north to south through seven countries and positioning Argentina “on the right side of the Andes”, a not-so-subtle jab at Chile by some winemakers. Together, Mendoza and San Juan account for about 90% of Argentina’s wine production and are home to more than 90% of the countries wineries. In addition to some of the world’s highest vineyards, these regions are blessed with ideal conditions for nurturing grapevines – a semi-arid desert climate, thin soils composed largely of rocks eroded from the Andes and disbursed by glaciers and rivers, temperature ranges of 50 degrees or more between night and day, and more than 320 days of sunshine annually, all enhanced by a pristine environment that supports environmentally friendly and sustainable agricultural practices. These foothills receive about seven inches of rain a year and are one of the few world-class vineyard areas that lack a maritime climate. Their irrigation systems evolved from a foundation of canals established 700 years ago by the Incas and brings pure snowmelt from the Andes to the vineyards. The purity and timing of their irrigation, along with the vineyard altitude, helps produce grapes high in acidity, color and ageability.

Like other leading Southern Hemisphere producers including Australia, South Africa and New Zealand, Argentina’s growing season is about six months ahead of the Old World producers in the Northern Hemisphere. Argentina’s harvest begins in March and runs through mid May, which means that their first white wines are released from each vintage about the same time that California, France and Italy finish their harvests.

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HISTORY OF ARGENTINA'S WINE INDUSTRY

Argentina’s name comes from ‘argentum’, the Latin word meaning ‘silver'. This precious mineral attracted explorers from the Old World who brought with them a thirst for adventure and a love of life still prevalent in the nation today.

Argentina traces the heart of its wine culture to a strong current of Italian immigration, and combined with many Europeans from traditional winemaking families in France and Spain, helped contribute towards establishing Argentina's wine industry. These European planted the first grapevines (probably Torrontes) in Mendoza and San Juan in 1611.

The first European vine stock was introduced to Mendoza when Malbec was planted in 1861. This led to the establishment of an Agrarian Plot, where European winemaking and vineyard management techniques were introduced. As part of this winemaking evolution, a Model Winery was established in1902 and taught farming techniques, with a focus on winemaking. This Model Winery produced the first Argentine oenologists. By 1885, Mendoza was connected by rail to Buenos Aires, and the wines from Mendoza spread to the nation’s largest city. Through the 1970’s, most winemakers emphasized quantity over quality while producing red wines that were high in tannin and alcohol and made to accompany grilled beef, the country’s favorite food; their whites were also heavily oaked and high in alcohol. By then, per capita consumption was more than 120 bottles per person, dwarfing the U.S. Practically all of Argentina’s wines were still consumed within the country, so their wines were largely unknown to the world. 

As beer and soft drinks became more popular in the late 1970’s and early 80’s, domestic wine consumption declined. A huge wine surplus developed; prices plummeted, wineries failed, and more than 1/3 of the vineyard acreage was eventually taken out of production. To make things even more challenging, during this period of hyperinflation wineries needed to invest in new equipment and re-plant their vineyards to compete in the world marketplace.

By 1991, conditions had become so challenging that Peronist President Carlos Menem stabilized the economy by pegging their peso to the U.S. dollar. This eventually enabled the wineries to invest in equipment and facilities and also attracted foreign investors. As a result, Argentina’s wine industry probably has more international investors (including world class vintners like Chateau Cheval Blanc, Robert Mondavi, and some of the finest Champagne houses) than any other major producer.

Today, Argentina’s 38,000,000 people consume an average of about 50 bottles per person per year, a rate equaling France and Spain and about 4 times greater than the U.S. Exports are thriving, and about 3% of the world’s 7,700,000 acres of vineyards are in Argentina. The UK and the U.S., Argentina’s two largest export markets, each account for more than 20% of their export shipments. In the U.S., Argentina’s sales are growing more than 20% a year, a rate matched by South Africa and exceeded only by New Zealand.

As new food and palate friendly wines like SolAlto, Cabra Montes and Tres Viente make their début, Argentina’s wine future looks brighter than ever. Your favorite wine retailer or restaurant probably offers an assortment of the most popular varietals from Argentina; we especially encourage you to enjoy a bottle of Malbec, their signature red wine.

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THE FLAVORS OF ARGENTINA

Argentina’s excellent agro-ecologic conditions and farming practices enable them to produce a wide variety of grapes and wine. Their finest and most important types are:

Pinot Grigio: The ‘hot wine’ with sales growing faster than any other white wine in the U.S. market, this varietal has become so important that virtually every wine producing country in the world is at least experimenting with it. Sometimes known as Pinot Gris or Grauburgunder, this varietal has a long history with Old World producers. Argentina’s elevated vineyards and semi-arid climate are proving to be ideal for making Pinot Grigio with bright, crisp fruit and spice flavors and a smooth, soft finish.

Chardonnay: The most popular white wine in the U.S., Argentina produces a wide range of styles. Traditionally styled, heavily oaked and higher alcohol Chardonnays are giving way to a lighter, crisper, fruitier, more palate friendly style that is frequently made in stainless steel instead of oak.

Sauvignon Blanc: Some believe that Argentina’s high altitude, cooler vineyards are ideal for this white varietal, but plantings are still relatively small at this time.

Torrontes Riojano: Although this variety is indigenous to Spain, very little is currently found in its homeland. Today, Torrontes Riojano exists primarily in Argentina, and to a lesser degree, in Chile. It is grown in several provinces, primarily the Cayate appellation of Salta where it is the most widely planted white grape, and Mendoza. Characterized by big berries and compact clusters, this grape has a strong personality and can produce very good, fruity, well balanced wines which are high in acidity, light in body and interestingly aromatic. Some wineries believe its uniqueness will make it attractive in the export market, but as yet it has no distinct style or image outside of the country and it is sold mostly in the domestic market.

Cabernet Sauvignon: Grown in all 13 provinces, it is a late ripener and sensitive to weather fluctuations. Full of black fruit, spices and powerful tannins which need to be tamed by the winemaker, these wines can be intensely flavored and long lasting.

Merlot: Not as widely planted as Malbec or Cabernet, Argentina’s cooler regions have produced some highly rated wines. Yield control coupled with a long growing season and plenty of sunshine leads to Merlot with ample, soft, round tannins and good fruit flavors and aromas. It is sometimes blended with Malbec.

Pinot Noir: Best known in the Burgundy region of France, this temperamental grape demands much from the vineyard and the winemaker. At its best, it is vividly red with deep ruby tones and aromas of red and black fruit. Much of Argentina’s harvest goes into sparkling wine.

Shiraz: Also known as Syrah, this is relatively new to Argentina. It ripens later than Malbec and has proven best suited to the cooler regions in Mendoza. The best Shiraz is known for great structure, body and ageing potential.

Malbec: Their signature varietal, accounting for 17% of total vineyard acreage than any other red. Numerous clones thrive in diverse combinations of soil and climate. To develop its full potential, Malbec requires a wide temperature variation between the daytime highs and nighttime lows, higher altitude vineyards and abundant sunlight. Optimum acidity, deep color and sweet, abundant tannins enable it to age wonderfully in oak barrels. Malbec's from lower altitude areas ripen faster with a little less concentration and color. Sometimes called 'Malbeck' in South America or 'Cot' in France, the English used to refer to the best Malbec's as ‘the black wine’.

Bonarda: After Malbec, the second most widely planted red variety (39,000 acres) and one of the favorite wines for their domestic market. Originally from Italy, it is often used for blending to add color, fruit and tannins. Styles vary from vintner to vintner and the grape requires a long, warm growing season because it is slow to ripen; most of the acreage is located on the warm plains on the eastern side of Mendoza. Some believe this is the same grape known as Charbono in California.

Other Varietals: Viognier, Semillon, Traminer, Sangiovese, Petite Verdot, Cabernet Franc, Temperanillo, Barbera, Chenin Blanc and a few other types can be found in the vineyards, but these have yet to prove as popular as the varietals mentioned above.

Pedro Gimenez and Ugni Blanc are widely planted whites, but generally not sold as fine varietal wines.

Criolla Chica and Cereza are some of Argentina’s oldest and most common varieties. They are prolific producers and one bunch of grapes can weigh as much as nine pounds. Along with Criolla Grande, they are used to produce deeply colored white or pink wines and sold at low prices in the domestic market.

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