Transcript South American Wines: Argentina and Chile

South American Wines:
Argentina and Chile
Presented by Alphonse DiMino
Wine Director
Passport Wine and Spirits
Argentinean Wine History
• The history of Argentinean wine begins with the Spanish
missionaries in the 1500s. As in other parts of the world,
they brought winemaking techniques and vine cuttings
with them so that they would be able to produce
sacramental wine for masses.
• One historical account: Spanish conquistador Francisco
de Caravantes brings vines from Mexico to Peru.Vines
arrive in Argentina via Peru and later from Chile.
• First grapes not suitable for fine winemaking: Criolla
grapes of Spanish origin (also known as Pais in Chile
and Mission in California)
• Jesuits found the foothills of the Andes to have the
perfect soil and weather conditions
Immigrants contribution to wine
industry
• The nineteenth century later saw an influx of
European immigrants who brought new
cultivation techniques and other grape varieties.
– First Malbec vine stocks introduced into Argentina
about 1860.
– At the same time, French agronomist Michel Aimé
Pouget arrived in Mendoza, introducing French
varieties of higher enological quality
– The 1880s brought Italian engineer Cesar Cipolletti to
standardize the irrigation network in Mendoza
– Italian, Spanish, and French immigrants fled war and
poverty to settle in Argentina, bringing their know-how
and skills to viticulture and vinification
Argentina Geography
• Argentina is located east of the Andes Mountain
range in the South American continent and is a
country of some 2.8 million square kilometers
(almost 5 times the size of France).
• 3,100 miles of coastline
• Borders: Bolivia,Brazil, Chile, Paraguay, and
Uruguay
• Mostly temperate climate; arid in southeast; subAntarctic in southwest
The Argentine vineyards lie between the Southern Latitude parallels of 22 - 42
where a desert climate produces arid growing conditions.
Interesting Factoids
• In 2005, Argentina's total plantings produced 2.7
billion kilograms of wine grapes. That weight
yielded a total wine production of 1.5 billion
liters, of which 1.1 billion was produced in
Mendoza.
• There were nearly 26,000 vineyards registered
in Argentina in 2005.
• The total area of vineyards in Argentina has
grown from 210,000 hectares in 1995 to 213,000
hectares in 2005.
• Argentina is the third largest consumer of wine in
the world and the fifth largest wine producer.
Argentinean Viticulture
• A very unique feature of Argentinean viticulture is that
vineyards enjoy an average altitude of 2,700 ft; much
higher than elsewhere in the winemaking world.
• Altitude is important as much of Argentina is flat, arid and
can be too hot to grow grapes.
– In this high altitude desert, vines grow between 2,300-7,800 ft.
– Sandy soils tend to fend off phylloxera even when it does take
hold; some new wineries are on grafted rootstock
– But soil is not the magic that creates Argentina’s intense
wines…. It is the altitude: intense sunlight + cold nights (diurnal
swing) + dry mountain air
– However, all is not paradise, in low altitude vineyards around
Mendoza, rain can be concentrated during the growing season
and can fall as hail; also can be too hot here
More Viticulture
• Poor soils; little organic matter; fast decomposition from
little rainfall
• Well-defined winters
• Hot summers
• Ample sunshine
• Few diseases
• Not much wind, except in Patagonia
• Rainfall is less than 8 in/annum, but abundant snow in
the mountains allows irrigation from the rivers of melted
snow as and when required
• Soils are combo of sand and some calcareous but lack
of organic matter restricts vigorous vine growth
More Viticulture
• A key advantage in Argentina's bid to produce worldclass wines is the fact that more than 50% of the vines in
these plantings are over 25 years old, and only 5% are
less than 4 years old.
• A large proportion (25%) of the vines are between 4 and
8 years old – a result of the widespread moves at that
point to rip out volume varieties that were occupying
prime sites and replace them with 'premium' varieties
including Cabernet Sauvignon, Merlot, and (of course)
more Malbec. This was a calculated investment in the
future direction of the Argentine wine industry, and it is
paying off.
Red Grape Production
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Malbec 21,200 [10,500]
Bonarda 17,200 [12,200]
Cabernet Sauvignon 16,200 [2,300]
Syrah 10,800 [700]
Merlot 7,100 [1,200]
Tempranillo 5,600 [5,700]
Pinot Noir (Pinot Negro) 1,200 [200]
Barbera 900 [1000]
Cabernet Franc 300 [<100]
White Grape Production
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Torrontés 8,000 [8,600]
Chardonnay 4,800 [900]
Chenin Blanc 3,100 [4,000]
Ugni Blanc (Trebbiano) 2,600 [2,200]
Semillon 1,000 [1,300]
Sauvignon Blanc 1,200 [300]
Sauvignonasse (Sauvignon Vert)700 [1000]
Riesling 100 [300]
The Viticulture Regions of
Argentina
• The majority of vineyards are located in the provinces of Mendoza
and San Juan, (over 90% of Argentine wine)
• Other promising provinces/main varieties:
– Salta and Catamarca
• Conditions here facilitate the production of deep, full-bodied reds based on
Cabernet Sauvignon and Malbec. However, the most notable grape of the
region would be the white Torrontés. Other varieties cultivated in this area
are Chardonnay, Chenin Blanc,Sauvignon Blanc, Merlot and Syrah.
– La Rioja: Torrontés, Syrah
• The region has alluvial soils which are typical of ancient valleys and the
altitudes in this territory are relatively high; between 2,600 and 4,600 ft (800
and 1,400 meters). Because of these factors, La Rioja is considered to
produce some of the finest examples of Torrontés wines in the country.
– San Juan: Cabernet Sauvignon, Merlot, Chardonnay
– Patagonia: Malbec, Merlot, Cabernet Sauvignon, Pinot Noir and Syrah.
Main Varietal Characteristics
• Malbec
– Black Cherries, Plums
– Milk Chocolates, Mocha, Ceder, Clove, Tobacco, Spices
– Juicy, Soft Tannins
• Cabernet Sauvignon
– In the North-west of the country, Cabernet Sauvignon gets
astonishing color intensity and aromas, which remind you of
blackberries and green pepper.
– Within Cuyo (Northern Medoza) this wine varietal gets fruitier,
with ripe cherry hints; while in the south of the country aromas
get more intense, developing mineral and earthy bouquets.
Barrel and bottle ageing lend a particular elegance, with tobacco,
leather and spices aromas.
• Bonarda
– It gives a candid, full-bodied and colorful wine, with fruity aromas
and subtle aniseed-flavored hints. It can be successfully barrel
aged thanks to its good structure.
• Torrontés
– Fragrant and unmistakable aroma, resembling roses, jasmine
and geranium, with occasional spicy essences.
– Torrontes produces a unique symbiosis with spicy food and
Indian, Chinese, Vietnamese and Thai dishes.
• Chardonnay
– Chardonnay is very much appreciated due to its capacity of
reaching a proper maturation and producing a wide range of
wine styles, from sparkling to full bodied and barrel aged wines,
including fresh and elegant Chardonnays. Its primary descriptors
are tropical fruits and apples.
Mendoza
• Mendoza produces more than 80% of
Argentina’s wine and its wine geography can be
divided into three major oases: North, Central
and South. Each of these areas has its own
particular location, altitude and soil composition.
• On the whole, Malbec is the most characteristic
variety in the region and is emblematic of the
country. The wine produced stands out for its
ruby color with purplish nuances, its fruity flavors
and soft mouthfeel.
Northern Medoza
• NORTHERN MENDOZA
• Departments/Regions (Districts)
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Las Heras
Lavalle
Guaymallén
San Martín
Rivadavia
Santa Rosa
La Paz
Luján de Cuyo (Agrelo) Prime Zone
Maipú (Lunlunta) Prime Zone
• The ecological characteristics of this region favor the
production of white, young, aromatic wines, as well as
fruity red wines for short-term consumption.
Central Mendoza
• Departments/Regions (Districts)
– Tupungato (La Gualtallary)
– Tunuyán
– San Carlos (La Consulta)
• Both white and red varieties do well here, however, the
best wines are produced from grape varieties that have
short ripening cycles, especially Chardonnay, Semillon,
Merlot, and Pinot Noir. This also applies, in some cases,
to Malbec and Tempranillo.
• The climatic characteristics of the region produce wines
that have high levels of acidity, thus making them good
bases for sparkling wines.
SOUTHERN MENDOZA
• Departments/Regions (Districts)
– San Rafael
– General Alvear
• The Denomination of Origin (DOC) San Rafael
was issued in 1993. Grape varieties grown here
include Chardonnay, Sauvignon Blanc, Riesling,
Chenin Blanc, Tocai Friulano, Semillon,
Torrontés, Cabernet Sauvignon, Pinot Noir,
Merlot, Malbec, Syrah, Barbera and Bonarda.
Chile
Chile
• Chile stretches almost 3,000 miles from the Atacama
Desert in the north to the archipelago of Tierra del Fuego
in the south. Never once in this vast stretch of distance
does the country span more than 220 miles in width.
• The key factor for vineyards in Chile is their isolation,
sandwiched between the cold Andes and the cold Pacific
– No phylloxera=ungrafted rootstocks
• The wine lands of Chile are located in the center of the
country, stretching 250 miles north and 350 miles south
of the capital city of Santiago. Chile’s fine wine
production lies in the heart of this lengthy expanse in the
Aconcagua and Central Valleys.
Chilean Wine History
• Chilean winemaking began in the 1500’s with
the arrival of Spanish missionaries. As was
typical, they brought with them vine cuttings of a
grape which is today still known as País.
• In the 1830’s naturalist and scientist Claudio
Gay brought the first vitis vinifera to Chile.
– Some 60 varieties were brought from France to the
Quinta Normal—part of what is now the University of
Chile.
Chilean Climate
and Viticulture
• The vines lie between 32-38 degrees south
latitude in an area that is ideal for grape
growing.
• Weather patterns are significantly influenced by
the Pacific Ocean and its cold Humboldt
Current. Summer temperatures rarely exceed
90° F, and humidity is low.
• The climate is Mediterranean; therefore little rain
falls during the growing season. Annual
precipitation is winter dominant.
Key Chilean Grape Varieties
• Sauvignon Blanc
– In Chile, this white wine grape is grown predominantly north and west of
Santiago in clayey soil and on sunny north slopes. It is descended from
the French Loire (Sancerre) and enjoys international popularity as being
an excellent white wine. The wine delivers flavors of gooseberry and
hay; wine coming from a warm location is ideal for barrique storage.
• Cabernet Sauvignon
– In Chile, Cabernet has been cultivated for about 150 years being
planted on its own rootstocks. A warm climate, small crops and ripe
grapes provide an excellent basic material. Fruity, concentrated, rich in
tannin, flavor of black currants, in Chile a distinctive eucalyptus flavor.
• Merlot
– In Chile, it ranks second of the most important “primary” red grape
varieties. In high-yielding seasons, the grape-vine produces rather
simple table wines. All in all, it has a smoother taste and a less intense
flavor than that of Cabernet Sauvignon.
• Carmenère
– The Carmenère grape has become a national symbol of Chilean wines.
Originally coming from the French region Médoc, it was almost wiped
out by the vine pest in the 19th century in Europe. Long mistaken for
Merlot, its true identity was revealed by a French oenologist who found
remainders of the primary Carmenère-vine. Since that time, Carmenère
is produced in the wineries near and south of Santiago on a large scale.
Red, of fruity spicy flavor. Its tannin levels are not as high as those of
Cabernet Sauvignon, turning the Carmenère into a light, compatible
wine. This wine should be consumed while young.
• Syrah
– The consistent climate of Chile provides favorable conditions for
growing this grape. Dark colored, ripe dark fruit, black currant on the
nose and high tannin levels. These wines will age for long periods.
• Pinot Noir
– Variety favors the warm sun and lean, permeable, chalky soils of Chile´s
Central Valley. This variety brings forth silky-smooth harmonic wines of
fruity flavors and low tannin levels.
Chilean Wine Regions
• There are five principal wine regions in
Chile that are further divided into smaller
sub-regions and zones of production.
• Atacama (Table grapes and Bulk Wine)
– Copiapo Valley
– Huasco Valley
• Aconcagua
– Aconcaqua
• Errazuriz is biggest producer
– Casablanca
• Before pioneering winemakers on Casablanca Valley paved
the way for white winemaking, no one could conceive of
anything but red wine production in Chile.
• Its proximity to the Pacific Ocean and its cooling morning
fogs, this region has become known for crisp and fruity white
wines—the Chilean equivalent of California’s Carneros AVA.
• Chardonnay does particularly well and accounts for almost
half of the overall vineyard area. Other favorites are
Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon and
Carmenère.
– San Antonio Valley (up and coming)
• Located just 2.5 miles from the Pacific
coastline,lack of water is a regular problem which
makes irrigation necessary.
• Like Casablanca, cool-climate whites and reds
thrive here, and wines are marked by zesty acidity
and minerality.
• Chardonnay dominates production, but grapes
Pinot Noir and Sauvignon Blanc also express
themselves beautifully.
• The caliber of wine coming out of this region has
marked this one of Chile’s hot spots, despite the
cool temperatures!
• Central Valley
– Maipo Valley
• Hottest and most cultivated area know for Cabs and Carmenere
– Rapel Valley
• Colchagua spans almost the entire width of Chile, but the majority of the
vineyards are nestled in warmer pockets near the snaky path of the
Tinguiririca River, located in the interior.
• Here the growing conditions are perfect for the reds for which Chile is best
known: Cabernet, Merlot, Carmenère,Syrah and even Malbec.
• However, growers are trending towards cooler climate grapes planted at
elevations or pockets closer to the Pacific, so the region may redefine itself
in the future.
• Apalta is located in Colchaqua
– Curico Valley
• Chardonnay
– Maule Valley
• It is the oldest winemaking region in Chile, with some vines almost 200 years
old, and yet it is also one of the most innovative and modern in winemaking
techniques.
• Noble Cabernet is almost matched in production by highyielding white grape
País.
• It is the largest region in Chile and yet harbors the most small-holdings.
• Many of these small vineyard holdings are dry-farmed (without irrigation) or
organically grown.
• Southern Chile (Jug and bulk wine)
– Itata Valley
– Bio-Bio Valley