Travel Through Argentina’s Uco Valley Wine Region, Bottle By Bottle

Mendoza and Malbec. Those are the two words that first come to mind when thinking about wines from Argentina. But just about an hour south of the city of Mendoza — the winemaking capital of the Mendoza region — lies the Uco Valley, which has earned its reputation as the premier appellation of the province in just a few short decades. In fact when it comes to winemaking, many experts say Uco Valley is to Argentina what Napa is to the States.

Valle de Uco’s winemaking pioneers — Catena, Domaine Bousquet, Piedra Negra and Salentein — were told they were crazy when they began planting grapes in the barren and remote region in the late 1990s. Winemakers had discounted Uco Valley because the temperatures were colder, the land drier, altitudes higher, and water more scarce than in Mendoza’s existing wine regions. From a logistical standpoint, the virgin desert landscape was so undeveloped, it lacked basic infrastructure — even roads. But Uco’s early visionaries had faith that what some considered to be disqualifying factors could actually be used to their advantage, and started planting and investing. Soon after, in the early 2000s, Clos de los Siete and Zuccardi followed suit.

Indeed, the bone-dry climate and high elevations at the foot of the Andes mountains (ranging between 2,800 and 5,300 feet above sea level) are the two characteristics of the region that have enabled vintners in this young region to produce such exceptional wines ever since. And while Malbec is still the predominant variety grown to produce the velvety, fruit-forward, sweetly floral wine the region is best known for, Uco Valley has much to offer beyond Mendoza’s signature grape. The region is finding tremendous success with a wide range of both Old and New World grapes, including Cabernet Franc, Cabernet Sauvignon, and Pinot Noir, Torrontés (Argentina’s best-known white grape), Chardonnay, Sauvignon Blanc, Viognier, and Pinot Gris.

Read on for some of Uco Valley’s best bottles from its three major appellations: Tupungato, Tunuyán, and San Carlos. Sip and savor them from home until international travel resumes and you’re able to hop a flight to Argentina to visit these high-altitude bodegas at the foothills of the captivating Andes for yourself.

REDS

This vintage from Domaine Bousquet, a leader in Argentina’s organic wine scene, is a testament to how Malbecs have evolved in the Mendoza region over the past few decades. Using fruit grown at an elevation of 4,000 feet, this elegant blend of 85% Malbec with 5% each Cabernet Sauvignon, Merlot, and Syrah is aged for 10 months in French Oak. Medium-bodied with silky tannins, it has a nose of blackberries with hints of chocolate and earthy mushrooms, notes of plum, cinnamon, and violet, and a robust finish.

Ruby-red in color, with aromas of black current, pepper, and smoke, this hearty Cab is aged in French and American oak casks. With flavors of red and black fruit and spice with good structure, elegant tannins, and a long, lush finish.

This singular Garnacha is hand-harvested from a single vineyard in the Los Chacayes G.I., within the appellation of Tunuyán. It’s aged half in concrete egg, half in French oak. A stunning ruby color, it has a nose of red fruits, black pepper, and woody herbs, mid-palate of warm spices, and a fresh and vibrant cherry-berry finish.

Piedra Negra’s award-winning Chacayes label has earned it icon status in the wine world. Esteemed fourth-generation winemaker François Lurton — who also helms wineries in Chile and Spain, as well as his home country of France — blends 70% old selections of intense Argentine Malbec with 30% Côt vines from France to add freshness, acidity, and tension. A deep cherry red, the Côt shines on the nose with violet and red fruit. Soft tannins and a natural acidity from the terroir capture the unique spirit of Chacayes.

Primum — Bodegas Salentein’s most prestigious wine — isn’t produced every year. It’s bottled only to capture harvests of exceptional quality. 2016 was one of those banner years, so the grapes were hand-harvested and aged in French oak for 18 months to yield an elegant and memorable Malbec that’s deep purplish-black in color with aromas of ripe plums, blackberries, and subtle notes of tobacco and vanilla. With good structure and acidity, sweet tannins, and a long, lovely finish.

WHITES

Growing Sauvignon Blanc in the Uco Valley was an experiment, even for the distinguished enology team at Salentein. After all, the uber-popular crisp green grape is most commonly grown in cool climates in France and New Zealand. But that didn’t dissuade the pioneers at Salentein from boldly forging ahead, says Chief Winemaker, José Galante: “We were learning how to grow it in a climate that is continental desert with elevation. There was no rule book.”

The result? A crowd-pleasing wine with aromas of grass, grapefruit, and peach that’s light and refreshing in the mouth, with an assertive acidity that makes it perfect for summer sipping — especially at the price of just $11 a bottle.

Fresh, fruity, and with a good acidity, this easy-drinking unoaked blend is made of 60% Chardonnay and 40% Torrontes. Pale greenish-yellow in color, it showcases delicate florals and lush tropical fruits like mango and pineapple on the nose. Medium-bodied with a fruity palate, and very food-friendly. 

Every year, this blend of complementary white grapes is tweaked and perfected according to the harvest. In 2017, the magic formula was 70% Tockaij, 15% Sauvignon Blanc, and 7% each Viognier and Chardonnay. With zesty citrus and green apple on the nose, subtle hints of hazelnut and vanilla, and balanced oak, it’s been called “one of the best whites in Argentina.”

ROSÉS

Fans of Provençal-style rosé will love this pale pink 100% Pinot Gris from Piedra Negra — the first wine producer in Argentina to plant this grape. It opens with aromas of citrus and peach, with a good acidity, bright, citrusy palate, and a summery strawberries-and-cream finish.

This Méthode Traditionelle sparkling rosé is comprised of 75% Pinot Noir and 25% Chardonnay grown organically at an altitude of 4,000 feet. It receives a secondary fermentation in bottle and 6 months over lees. Light salmon in color with delicate bubbles, this medium-bodied rosé boasts aromas of cherry and raspberry and citrus notes, with balanced acidity and persistent fruity finish.