Argentina Flashcards
Argentina History
First vineyards 1550s by Spanish settlers
Indepedence from Spain in 1816 and attracted European settlers who brought wine culture. Viticulture and wine school founded in 1851.
High domestic wine consumption while Argentina isolated.
1970’s return to global trade & democracy, domestic consumption fell and producers looked to export.
1980’s & 90’s brough foreign investment bc of weak peso, also made prices attractive for export consumers.
Climate
Low latitude, very warm. Altitude provides moderating factor (vineyards are almost all in the foothills of the Andes).
Wide diurnal range, over 20C. Low latitude + high altitude = intense sunlight & higher tannin/anthocyanin.
Continental climate in the Andes rainshadow. Less than 200mm rain in some areas. Dry air reduces fungal disease.
Hot & dry Zonda wind can disrupt fruit set and flowering and cause water stress.
Hail is a threat, and netting is expensive. Growers spread out their vineyards in different areas.
Frost an issue in flat areas or bottom of slope.
El Nino every 2-10 years.
Soils
Alluvial soils from rivers flowing down Andes.
Higher altitudes = larger stones with calcerous deposits
Mid altitudes = gravel, sand, silt
Lowers altitudes = loamy clay soil with lots of nutrients
Calcarous soils in Gualtallary and Paraje Altamira in Uco and Pedernal Valley in San Juan –> high quality wines
Area under vine
2019 - 200,000 hectares
300,000 in the 70’s and 80’s, but a vine pull scheme was introduced after falling domestic demand, lots of Malbec vines torn up.
Still 30% of vines are 40+ years old
Irrigation
Irrigation is needed (200mm of rain in some places).
Flood irrigation most popular (70% of vineyards), heavier in winter and lighter in summer to mimic natural patterns. Distributed by channels and dams.
Free-draining soils prevent water logged roots and allows water to drain deep in soil so root systems still have to grow.
Drip irrigations systems now cheaper than levelling a vineyard for flooding, and allows more precise watering. Water shortages in recent years prevent flooding.
Vine Training
Historically, pergolas called Parrals were used to train vines high to avoid heat reflecting back on grapes, and to allow shading. Good for high yields like Criolla Grande and Pedro Ximenez. Still used for Torrontes and other high yielding varieties.
Other growers using VSP for drip irrigation and canopy management.
Hazards and Pests in the vineyard
Phylloxera present but not a threat, perhaps because of the sandy soils.
Fungal disease not an issue as dry climate, so it is an ideal place for organic and biodynamic viticulture.
Labour
Historically, labour was cheap and most vineyards worked manually, but rising costs have made it harder to find workers. Producers turning to mechanisation where possible.
Grape Varieties: Criolla
Cereza, Criolla Grande, Criolla Chica: historical varieties with pink skins. High yielding, light wines. Still make up 20% of plantings.
Grape Varieties: Malbec
20% of total vineyard area, which increased 350% during 1995-2018.
High sunlight hours give high but soft tannin and colour, with medium to medium (+) aciditiy, with black fruit.
In cooler sites, lower alcohol, medium(+) acidity, medium (+) firm tannins, with a floral or herbal note and red & black fruit.
Also made into fresh, fruity rose.
Cuttings from France before Phylloxera, which were then propagated by selection massale. Argentinian clones have softer tannins and smaller berries/bunches.
Grape Varieties: Bonarda
Late-ripening, most widely planted in San Juan. Labelled Bonarda Argentina for export. High yield but can be interesting and more concentrated when yield is limited. 80+% consumed domestically.
Deep colour, red & black fruit, medium (+) acidity, medium tannin and alcohol. New oak is rarely used.
Often blended with Malbec/Cab Sauv
Grape Varieties: Cabernet Sauvignon
More susceptible to heat and fungal disease than the other varieties. Challenging to sell because of international competition. Some premium single-varietal cabs now.
Ripe, high tannin, black fruit with spice, no herbaceous character.
Grape Varieties: Syrah
Successful in warmer Mendoza and San Juan.
Warmer sites: Ripe, high tannin and alcohol, with ripe black fruit flavours.
Cooler sites: more elegant, higher acidity
Other Grape Varieties
Tempranillo: medium body and medium to full body, with red fruit and spice from oak
Merlot: used for Bdx style blends but plantings decreasing
Pinot Noir: In high altitude, cooler sites like Patagonia and higher vineyards in Uco.
Cabernet Franc: blended but sometimes single varietal, becoming more interesting
Petit Verdot: blended
Tannat: blended
Winemaking Style
Traditionally old European style: lots of new oak but foreign investment introduced modern techniques.
Harvesting earlier, natural & whole bunch fermentation, different vessels, separating parcels for vinification and then blending.
Super-premium on the rise, also dry rose.
