Part 1- The Technical Tasting Note 

Ok, so I am not good at the boring blah blah blah that you usually get from wine professionals. I get that glazed over look as they talk about adequate tannins and structure, prominent anthocyanins, etc. Don’t get me wrong, I can talk the talk and also throw it in the mix, its just that I think there is a better and more fun way to talk about wine, one that everyone can grasp.

So, we will divide this “mini” course into small chunks with some take aways so that soon you too, can be a master tasting note writer and awe your friends with your wine tasting abilities and hopefully, creativity. So to kick things off we are going to start with the tasting note skeleton which is made up of 5 S’s.

So onward- the 5 S’s- this should be fun!

See- This is what you see in the glass. Look at the color, the opacity, the different hues around the edge and then start to think back to when you started to learn about the rainbow colors. Now try to identify those colors. I know you have all looked at clothing catalogs, so feel free to steal some names from clothing items like cranberry, straw, maybe even a hint of periwinkle etc.

Try to do it with adequate light and hopefully have a whitish surface as a background. Try not to look at the glass with a fuscia shirt in the background for example, it tends to skew the results. Also, you don’t want to look like a blind mouse running about searching for the light, so if you are in a compromised situation, its ok, just move on to the next step.

Swirl- Let’s get some movement going in that glass- I want to see those legs do some dancing! But try and get a gauge of your glass shape and size before you do so, otherwise you may be wearing half of your glass of wine. The best thing to do for beginners is to start slow with your glass of wine on a smooth table-like surface and, keeping the base of the glass on table, start to make small circular gestures. There you go, keep going, until you can take off the training wheels and go stem swirling only!

Sniff- Now this is probably the hardest step to do without looking like a complete idiot or a confirmed wine snob. But yes, you can do it! Once you have the swirling part down just start to lift the glass lightly to your nose and take a delicate whiff. See what you think, what your first takeaway is. Its okay if you don’t smell anything at first, it takes practice and what fun it is to practice with wine! The best thing to get started is to practice your swirl and then periodically sniff. See if you can smell the same essences from the first time to the next. Try to associate the different smells with foods you eat or experiences you have. There are no rules and no right answers, because this is a sensory exercise and everyones senses are different.

Try this out every time you have a glass of wine and you will increase your olfactory vocabulary quite quickly. Take time in the market to smell pinapples, berries, fruits and spices. Not only does it give you a zen-like moment to your day but it makes you start to create the smell memories that will help you with the PART II of the Tasting note course!

Sip- So this is really my favorite part of the exercise. If you are with a group, try to delicately taste the wine and see what your overall experience is. Take time to notice how it hits your tongue, is it spicy, tickly, acidic, soft, chocolatey? How does it slide through your mouth- is it elegant, grippy, tart?  If you are alone with your glass of wine, you can go full monty and close your eyes, sigh deeply and truly indulge in the experience.

Savor- So now you have experienced the wine from your sight, smell and taste, now it is time to see what remains. How was the wine structured? Did it have a lot of acid, tannin,  etc.? Basically … a lot of the boring things that you hear about but never really take into account. You don’t have to have the vocabulary, you should just know what it tastes like for you. Once you swallow what flavors linger, or does it even linger? What is your overall impression of the wine? Would you buy it again? Would you give it as a gift to a friend? 

So the take aways from this basic anatomy of a wine tasting note:

1. Relax and put your sensory hat on.

2. Don’t worry that you don’t know that much about wine- just know what you like and don’t like.

3. Follow the 5 S’s and you will look like a wine pro in no time!

And stay tuned for Part II…

Emily is The Director of Marketing for The Vines of Mendoza and likes to dabble in wines tastings and sensory evaluation.

Share this:

We are often asked what some of our favorite wines or wineries are here in Mendoza and one of the wineries that always tops my list is Pulenta Estate. They offer wines across the board that please everyone from wine connoisseur to the novice that was just introduced to Malbec. They  consistently provide amazing value and every vintage is true to their winemaking philosophy.

We cannot wait to share the Pulenta Estate Gran Pinor Noir with you — it will hopefully be in the market soon. Pulenta numbers their great wines with simple roman numerals and you should now watch out for number XV!

This wine comes from a single vineyard in the Uco Valley, cuartel 23 in their Finca Los Alamos and was made to express the terroir. The grapes were handled very carefully to capture the delicate flavors and aromas that are emblematic to the very finicky Pinot Noir grape. They were treated with a two day cold maceration and then fermented in small open top stainless steel tanks with a manual punchdown. They were then transferred to French oak barrels where the wine aged for 9 months.

To make a splash for the release of this wine, we were treated to a lovely inauguration party at the winery, where the owners and winemakers were able to show and explain the new Gran Pinot Noir for their portfolio. They also showed the new vintage for their Malbec and capped off the evening with a succulent asado. The Pinot went perfectly with some of the best pork loin I have ever had!

To say the least, this is another great achievement for this very special winery. If you are coming to Mendoza, it is one of our top favorites to visit!

2010 Tasting Notes:

Delicate and aromatic with notes of strawberries lightly dusted with chocolate and caramel. The mouth is expressive with deep stone fruit, hints of earth and toast with lively acidity and structure. The finish is simply lovely with fruit lasting in your mouth like a good lollypop- you just want to keep drinking! This is a young wine and is sure to mature and develop even more layers and intricate flavors.

Share this:

Salta and Cafayate are not only home to Argentina’s best fruity white wine, Torrontes, but also to the legendary Peña. One of Argentina’s best nights out, the Peña is part of your travels that can’t be missed. Some say the word Peña comes from wanting to drown your sorrows (or pains/peñas) with wine and music, while others say it comes from a native word to unite with brothers. Either way it works as this night of lively folklore music and plenty of local brew is sure to both numb the senses and unify people!

My first experience of a Peña was at the bohemian ‘La Casona del Molino’, an old mill building 10 minutes out of Salta city center which has been converted into a rather shabby looking bar. Five rooms in the round with a rustic bar propped up in the middle connecting patio, this is a real diamond in the rough – not for its mismatched, wobbly furniture, or rock bottom drink prices, but for the people that fill this place every night.

Gauchos in billowing pants with their large knives swaggering at the side pour into La Casona with an assortment of instruments slung over their shoulders. Picking any room, locals grab a stool and join in for a folk music jam session, improvising with others on the spot. Walking between the rooms you could end up at either side of the Argentine folkloric spectrum, from heart rendering wavering vocals being sung at the top of emotion filled lungs with solitary Spanish guitar, to foot tapping and thigh slapping alongside an energetic 10 piece band of all sorts.

As each rooms gets more and more packed, the music gets louder and louder with musicians competing to reign the sound waves over their neighboring room. This is a boisterous night that starts late and keeps going even later. So pick a room, take a seat, order a Fantvin like everyone else (orange Fanta mixed with red wine…) and enjoy the show. It’s sure to be one you will always remember!

Share this:

It’s springtime here in Mendoza, which means our vines at our Private Vineyard Estates in the Uco Valley are coming out of hibernation and enjoying the mountain sunshine! We are also busy in the vineyard planting new vineyards as well as maintaining our owner’s established vineyards.

After pruning all of the vineyards during winter, the vines are now properly positioned to concentrate their energies on the spurs that remain. Overall throughout the year, we want to make sure that we optimize sunshine and right now, shoot thinning is important to create proper air- circulation amongst the vines as well as remove any shoots that will not bear fruit. These “just beginning to flower” vines can then concentrate all of their efforts on fewer shoots which will then achieve greater sugar and flavor concentration for the future grapes.

It is an exciting time of year for us at The Vines of Mendoza, as the vineyards start to develop their full canopy and transform the dramatic landscape into beautifully manicured vineyards.

Share this:

Monica Blanco, Rudolfo Menissi, Gabriel Blanco, Ricardo Menissi

The Vines of Mendoza hosts Winemaker’s Night every Wednesday from 7-9 p.m. so wine aficionados can learn more about the history, techniques and vision of local wineries. Hosted in the outdoor patio tasting room, Argentinians and passing tourists alike can enjoy tasting some of the best local wines with the winemakers themselves. This past Wednesday, Gabriel and Mónica Blanco, who own and produce Mairena wines were our special guests, along with oenologists Rudolfo and Ricardo Menissi.

The Mairena Story: The Blanco Family is a full-fledged family winery. Of Spanish descent, the Blanco family wine production involves three generations, including Gabriel and Mónica and their five sons and daughters. In fact, the winery’s label Mairena comes straight from the family. Mónica Blanco wanted to name her fifth child Mairena, which is actually the name of a small pueblo in Southern Spain near the Sierra Nevadas. However, unlike other countries in which you can name your child whatever you like, Argentina only allows parents to name their child if the name is listed in a “permitted names book.” Unfortunately for the Blancos, Mairena had to be discarded. However, when they were considering the name for the wine label, they decided on Mairena because “they would take care of the wine like a child.”

Although the winery took up the family grape-growing tradition in the 1980s, it wasn’t until 2005 that the family was able to realize their dream of bottling their own wines. Starting with Malbec and Bonarda in 2005, Sauvignon Blanc in 2007, Torrontes in 2009, the family uses all of their own grapes except for the white Torrontes grapes they buy from Cafayate.

Winemaking Process: The family is in the process of constructing their own winery expected to be completed by 2012. All of the fields are located in Ugarteche, Lujan de Cuyo, which borders Valle de Uco, separated only by a hill between Lujan and Tupungato. This proximity gives the Mairena wines similar qualities to wines from Valle de Uco.

Ugarteche has an average height of 970 m, above sea level. The soil is sandy loam and its uneven nature favors isolation, which makes the land and excellent place for planting grapes. Additionally, the micro climate has a wide temperature, reaching 30 degrees Celsius during the day and dropping to 15 degrees Celsius at night. The winery uses a drip irrigation system and anti-hail nets.

Wine Tasting:

Mairena Torrontes 2011: It’s been just two years since the family began producing Torrontes from white wine grapes from Cafayate, Salta. This wine is expressive, explosive and fruity with a pale green and silver color. $38 pesos/$12 US dollars

Mairena Sauvignon Blanc 2011: A lemon-green color,  this Sauvignon is fresh and agreeable in the mouth and has fresh aroma notes of pineapple, grass, and citric fruits. It was noted during the tasting that is has a hint of ruda, which is commonly recognized in Sauvignon Blancs. Ruda is an Argentinean plant with a strong odor. In fact, the family says that it only ripens its Sauvignon Blanc grapes 80% so the wine will not lose its citric notes to this strong scent. With a short finish, this light and lively wine would pair well with sushi, ceviche, cheeses or enjoyed as an aperitif. $38 pesos/$12 US dollars

Mairena Malbec 2010:  A beautiful violet color, this Malbec maintains red fruit and plum primary colors as its complimented with secondary aromas of chocolate, coffee and cinnamon. Very delicate with smooth tannins that fill the mouth. Oak staves are inserted into the wine to create this elegant and feminine Malbec.~$45 pesos/$15 US dollars

Mairena Bonarda 2010: A deep violet characteristic of the Bonarda varietal, this wine has aroma hints of red fruits and blackberries as well as coffee and tobacco. As a single varietal, this Bonarda has lots of potential. $19 US dollars

Mairena Blend Reserve (30% Bonarda, 70% Malbec): When the family began making their own wine in 2005, Gabriel wanted to differentiate his family’s winery by focusing on Bonarda. The Menissi brothers insisted on taking advantage of Argentina’s powerhouse Malbec grape. So they decided to do both. This blend captures the family’s two opening stars with cherry and plum notes from the Malbec and raspberries from the Bonarda. Complex, balanced and pleasant with a slight sweet flavor and mild tannins. $90 pesos/ $39 U.S. dollars

Interesting Fact: Adding to the family bodega concept, Mairena’s two oenologists, Rudolfo and Ricardo Menissi, are brothers.

Winemaker Quotation: “You have to make what the market demands. But you also have to provide high quality,” said Gabriel Blanco.

Winemaker Night at The Vines of Mendoza Tasting Room | 7-9pm every Wednesday | $40 pesos  

Share this:

“This festival gives us a chance to showcase Mendoza’s excellent wines, in addition to giving people the opportunity to get out and visit the wineries,” said Luifer Torres, an associate at Bodegas de Argentina, whose company represents and unifies more than 220 Argentinean wineries. ”Our company is proud to support two of Argentina’s most important pastimes.”

On the final weekend of Tangos por Los Caminos del Vino, I had the chance to attend an evening affair at the Hotel Intercontinental Wine Bar, and Norton Winery on the following Sunday morning. It was interesting to compare the two events as they both had unique atmospheres.

Hotel Intercontinental: Dúo Elbi Olalla & Victoria Di Raimondo gave a passionate performance, singing a collection of tango songs while a couple danced. The hotel served guests Kaiken Malbec, one of my favorite wines, and overall, the one-hour event was quite formal. I was very happy to see two strong females not only singing the lead for tango, but also playing the piano, which is somewhat rare in Latino society.

Norton Winery: On a bright Sunday morning, my friends and I headed out to Norton winery in Lujan de Cuyo. The winery started the morning with individual mini-bottle of champagne as they band warmed up and guests sat outside with the beautiful vineyard surrounding us. The affair had more of a feel like a comfortable Sunday brunch–beautiful weather, scenery, people and food. Then the band, Colectivo Tango began to play a more modern style of tango. I stared in amazement as two couples danced on a small stage, gracefully gliding carelessly and seamlessly. The winery also hosted a fashion show to showcase a local designer’s work.

The festival was well worth attending, and one I hope to experience again in the future.

Share this:

Friends at the Vines' Sensory Experience

Wet earth. Licorice. Mushrooms. Perhaps these aren’t the first aromas you search for in a wine. My family and I recently underwent a “sensory experience” at the Vines of Mendoza. We were led into a private tasting room and guided by sommeliers to try a variety of containers with different scents. While some were easy to identify, such as cinnamon, others were more challenging, like leather or black currant. It was fun passing around the different aromas and trying to guess what is was, but it was also educational. For me, my mind often recalls an aroma within the wine, but can’t put a name to it.

We then smelled and tasted five different local wines:

Montecinco 2009, 100% Malbec: Cedar, spice, blackberry, peppery and floral notes

Urraca Primera Blend 2006, 36% Malbec, 36% Cabernet Sauvignon, 17% Cabernet Franc, 11% Merlot: Plum, red quince

Pulenta Estate Gran Cabernet Franc 2008: Ripe blackberry, cinnamon, black pepper

Monteviejo Blend 2006, 80% Malbec, 20% Syrah: black cherries, clove, caramel, smoke

Mendel Unus 2008, 70% Malbec, 30% Cabernet Sauvignon: spice box, incense, lavender, earth notes, black currant, blackberry, hint of balsamic

I recently heard the anecdote from a sommelier that when she was a little girl, she was a very picky and precocious child so whenever she ate anything, she had to smell it first. However, little did she know, that her smelling habits would pay off and train her mind to recognize scents in wine later on in life. They say in the wine world, Taste, Taste, Taste. Perhaps we should add, Smell, Smell, Smell. I now find myself smelling everything when I’m cooking: fruits, spices, sweets. It truly heightens your awareness of the flavors that you can actually experience in the wines. Even more interesting are the personal flavors people recognize from their memory. Perhaps a certain floral aroma reminds you of a lavender perfume your mother wore growing up or a specific spice, like cloves, reminds you of Christmas, depending on where you’re from. Everyone’s pallet is different, so what one person may smell or taste in the wine can be different from someone else’s. For example, in the Pulenta Estate Gran Cabernet Franc 2008, I sense an overwhelming scent of fresh green pepper. I couldn’t believe it wasn’t listed as an aroma for the wine. However, it doesn’t mean necessarily that you’re wrong if it’s not listed on the bottle.

Interesting facts on Detecting Aromas:

Of the five senses, smell is the most acute, approximately 1,000 times more sensitive than the sense of taste.

Smell and taste are the chemical senses because their receptors are stimulated by chemical molecules, rather than by energy from light, pressure, or sound.

While smell is the most easily stimulated of the human senses, it is also the most fragile. There is a great variation between individuals in the elements to which they are sensitive. A person’s absolute threshold is the smallest amount of stimulus required to produce a sensation. Once that threshold is reached, unless trained, the individual can only recognize and unconsciously catalog the smell as either “familiar” or “new.”

To date, scientists have cataloged over 17,000 different smells; about 10,000 can be distinguished by humans.

Sources: LaMar, J. (2011, Sept 27). Sensory user’s manual. Retrieved from http://www.winepros.org/wine101/sensory_guide.htm

Happily, with training, concentration, and practice, nearly anyone can learn to dissect and describe complex aromas!

Carolyn is a newcomer to Mendoza and the wine industry and will be sharing her experiences as she learns more about both. A recent college graduate from UNC-Chapel Hill, she also teaches English at a local university.

Share this:

Monte Cinco Owner Arturo Berdona (left) with Oenologist Marcos Maza (middle) at the Vines of Mendoza’ Winemakers’ Night

Yesterday was officially the first day of spring in Mendoza, as well as Students’ Day. We decided to join the celebration by hosting a Winemakers’ Night on our patio with the boutique family winery Monte Cinco.

Who are they: Monte Cinco as a label started ten years ago with Malbec in the Agrelo region of Lujan de Cuyo. However, the Berdona family has been involved in wine since the beginning of the 1900s when they moved from Viamonte, Italy to South America. First trying to settle in Brazil, the family moved on to Mendoza, Argentina, where they found the right conditions to grow their grapes. Thus, this long family history of winemaking has yielded vines as old as 85 years on their land.

Winemaking Process: The grapes are handpicked April 7-10 in one harvest and stored in 14 kg plastic boxes and then transported and destemmed at the winery. The grapes then go through a double selection process to ensure the best grapes are chosen for Monte Cinco wine. Before being fermented, the grapes go through cold maceration for three to four days. Maceration is the process in which tannins, anthocyanins and flavor compounds are leached from the grapes skins, seeds and stems into the must. This is how red wine gets its color. Cold maceration specifically keeps temperatures low to encourage extraction by water and added sulfur dioxide rather than relying principally on heat and alcohol to act as a solvent. The wines are then fermented in stainless steel tanks and fermented with selected yeasts and then aged in American and French oak barrels. The winemaker mentioned that the winery prefers to use American oak barrels.

Wine Tasting:

Petit Verdot 2007: The wine aged 4 months in oak barrel and 11 months in bottle. An intense violet color (the cold maceration seems to have intensified all of the hues of Monte Cinco’s wines), the Petit Verdot has complex aromas of spices and chocolate with a nice structure and a medium finish.

Malbec 2007: A well-balanced Malbec with an intense red color and violet tones. A very smooth texture with aromas of red fruits, spices and a hint of vanilla and chocolate. I personally preferred the 2007 over the 2009 for its pleasing smooth texture.

Malbec 2009: This wine was rated 92 points by Wine Enthusiast magazine. The magazine describes the wine in its review as “Cedar and spice are the lead aromas, and beyond that there’s blackberry, pepper and floral notes that rain complexity down on the bouquet. The palate is superrich, a bit tannic and deep as night, with black fruit, espresso, syrup and spice flavors. Finishes brawny and long, with toasty richness. Drink now through 2013.”

Interesting Fact:

Monte Cinco has won many awards for its wine including the Grand Gold Medal at the 2008 International Malbec Competition and the 2003 Gold Medal Malbec Award at Vinandino. Because the winery won the Vinandino award on an odd year (2003), the winery only releases wines on odd years to continue the success.

Winemaker Quotation: “Petit Verdot reaches higher quality in Argentina and will one day make history here.”

Learn more about Monte Cinco wines by watching our interview with him in 2009.

Share this:

On a recent bike & wine trip in Lujan de Cuyo, I had the pleasure of visiting Tapiz winery. In terms of winery tours, Tapiz is one of the less visited wineries, perhaps because its surrounded by big players such as Chandon and Norton. However, in my experience, usually whatever a winery lacks in size, it makes up for in personalized attention. Such was the case at Tapiz when my family and I were treated to a two-hour individual tour around Tapiz’s vineyards and buildings.

Interestingly, Tapiz, or tapestry, used to be owned by American wine mogul Jess Jackson (read: Kendall Jackson). He acquired the winery in 1996, but when Argentina’s economy tanked in 2001, he cashed out of the Mendoza winery business. Today the winery is owned by an Argentinean family that resides in Buenos Aires. The winery also lays claim to Club Tapiz and Casa Zolo, a fine dining restaurant and guesthouse on a historical estate in Maipu, and produces several lines of olive oil.

If you’ve gone on several wine tours, you realize there is somewhat of a pattern in most wine tours: a history of the winery, a tour of the vineyard, a tour of the winemaking facilities and a winetasting session. However, the best bodegas add their own touch of flair to the visit. There are three unique characteristics about this winery tour that stand out in my mind.

First off, I don’t think I’ve ever met a tour guide so enthusiastic about his job. Juan, a native Argentinean who gives tours in English and Spanish, explained to us that he studied tourism throughout college despite protests by family and friends because it was his passion. Juan has now been giving tours at Tapiz for two years and shares a contagious excitement for Tapiz, visitors from abroad and wine in general.

Secondly, the llamas. I still get giddy when I see llamas and this visit was no exception. However, please note that llamas are skiddish animals and will run away if you try to chase or take a photo with them…. Tapiz keeps the llamas for the natural fertilizer, but also have a corporate social responsibility aim for the animals. When the llamas’ hair is sheared, Tapiz will give the hair to the grape pickers, who usually are seasonal workers from Peru and Bolivia, so the women in the family can weave the hair into clothing and then sell their products at Tapiz. Thus, they will have a supplement to their income when they are seasonally unemployed.

Finally, Tapiz does a great wine tasting in which you can compare a wine from the tank to its final product. In our case, we tried a Torrontes, a Sauvignon Blanc and of course, a Malbec. If you’re interested in trying their wines, look for their Tapiz line (within this line, all carry the name Tapiz except their organic wine Spirit of the Andes and their ultrapremium Malbec Black Tears) and Zolo. Visit the winery yourself for 25 pesos or for free if you decide to take a nice wine home for yourself.

Carolyn is a newcomer to Mendoza and the wine industry and will be sharing her experiences as she learns more about both. A recent college graduate from UNC-Chapel Hill, she also teaches English at a local university.

Share this:

Kaiken Winery, Photo of the Week Submitted by Gillian Goodrich

I love the term in castellano for the making of wine: elaboración. As we’ve learned in our sommelier course, God’s green earth makes the wine and, as humans, we simply move the process along.

In Argentina, the espumante, or sparkling wine, harvest begins approximately between  January 15 and February 15. Sparkling wines must be harvested earlier so they have less sugar and thus less alcohol. Sparkling wines generally have approximately an 11.5% alcohol content.  The harvest of the “Vinos blancos” or white wines, begins at the beginning of February and ends at the beginning of March. And finally, the red wines begin in March and wrap up at the end of the month. Finally, in April they begin cosecha tardia, or the late harvest wine.  All of these timelines depend on the wineries’ style of course, as well as the climate and altitude of the fields. The colder and higher the area, the slower the maturation. For example, Tupangato’s harvest can be slightly later than perhaps in the rest of the region.

After picking the grapes, they are carried in 20 kilo boxes  to the winery. Even before any of the real winemaking begins, oenologists can take test samples from the grapes to determine acidity, alcohol levels, temperature, maturity, etc.

From there, the winemaker must produce the “mosto de la uva” or grape juice and despalillar (unstem) and estrujar (press) the grapes. Grapes may pass through a descobajadora (screw conveyer), which separates the grape from the stem and leaves. Winemakers may or may not use this machinery depending on the wineries’ size, amount and types of wines produced, etc. Large wineries, such as La Rural, use this so they can process a large volume of grapes faster.

Now for the alcoholic fermentation!

At this point, winemakers can choose to add specially manufactured yeasts that are more conducive to fruity flavors or to allow the natural yeasts (already present in the grape) to do their work. Adding yeasts is more common in white wine, as might be expected, because the fruity flavors are more important in white wines. Most white wines are fermented between 50 and 68 degrees Fahrenheit, a cooler temperature range than red wines so that the white wines, again, will retain their fresh, fruity flavors. The yeast converts the sugar (glucose and fructose) into ethanol and carbon dioxide, and the carbon dioxide is released from the wine mixture. This process takes 15-30 days.

The winemaker then passes it on to the bottling process for a young white wine or to the barrel for aging for an older white wine. For an older white wine, the winemaker may choose to have the grapes go through malolactic fermentation, which converts malic acid into lactic acid to produce smoother, creamier acid tones in the final product.

Throughout the entire process, the winemaker must make sure that there is no excess of proteins, which although not necessarily dangerous, can be unattractive if seen floating around in the bottle (much more apparent in a bottle of white wine than red). More importantly, the winemaker must ensure that no harmful microbial organisms are present in the wine, a challenge that leads to the filtration and addition of sulfites to the wine before it is bottled.

Finally! the wine is bottled, and then aged for additional time if the winemaker desires. The final steps are labeling and shipping, and when they are completed, the wine reaches you, the consumer, just in time for you to enjoy it on a nice spring day, such as today! Today would be a great day to try a nice Torrontés (white), which is Argentina’s only true indigenous grape!

Carolyn is a newcomer to Mendoza and the wine industry and will be sharing her experiences as she learns more about both. A recent college graduate from UNC-Chapel Hill, she also teaches English at a local university.

Share this: