Ch. 29 – Argentina Flashcards
Argentina history
1550 Spanish settlers
1816 independence from Spain - Attracting European immigrants, bringing winemaking traditions
1851 - Viticulture research centre and school established
New wave of immigrants from Europe after Phylloxera early 1900
20th isolation from the rest of world. High domestic consumption sustained the industry.
- planting high yielding varieties - Cereza, Criolla Grande, Criolla Chica, Pedro Gimenez
Nicolas Catena - started to export and raise quality with help of foreign investment
Wine consultants - Michel Rolland, Alberto Antonini, Paul Hobbs
Climate in Argentina
24-38’S
Influence of altitude and latitude
- most vineyards in foothills of Andes (lowest at 500m)
- most vineyards are planted on flat or gently sloping sites
Wide diurnal range (sometimes 20°)
- cooler nights extend growing season
- allow retain acidity
- intense sunlight at low latitude (higher tannins and colour)
Continental climate mainly
Rain shadow of Andes
- irrigation is essential
- low disease pressure
Often strong wind
- such as Zonda - hot, dry, powerful
- increased water stress and lower disease pressure
- trees planted as wind break
Hail is constant threat
- vineyards in different areas to spread the risk
Frost is significant in Mendoza
El Nino influence
- brings hailstorms
Soils
Mostly alluvial soils, larger stones with calcareous deposits (higher altitudes)
Middle slopes - gravel sand silt
Lower areas - richer loamy-clay
Poor soils in higher altitudes
Vineyard management
Vine pull scheme was introduced in 1980s
30% of vineyards are 40years old or more
Irrigation is essential
Rivers deliver melt water from Andes - collected by dams and irrigation channels
Flood irrigation is common (cheap to operate, local growers believe it to be optimal for free-draining soils)
- drip irrigation is incresing on slopes
(as water shortages can be problem)
- leveling irrigation - larger amounts of water in winter, smaller in summer (roots grow deep, vine focuses on fruit)
Training in high pergola traditionally (localy Parral)
- providing shade and raising from hot soil
- still widely used (VSP is becoming common)
Phylloxera is present but not causing significant problems - vines are usually ungrafted
- choice of rootstock is becoming common for its benefits
Little need for spraying against fungus (ideal for organic)
Mechanical harvest is becoming more common now
Modernization
- canopy management
- clonal selection
- picking at different ripeness
- soil types
- single vineyard wines
Type of irrigation
Flood irrigation is common (cheap to operate, local growers believe it to be optimal for free-draining soils)
- drip irrigation is incresing on slopes
(as water shortages can be problem) - leveling irrigation - larger amounts of water in winter, smaller in summer (roots grow deep, vine focuses on fruit)
Traditional training method
Training in high pergola traditionally (localy Parral)
- providing shade and raising from hot soil
- still widely used (VSP is becoming common)
Modernization in vineyards
By Nicolas Catena and Aldo Biondolillo
- canopy management
- clonal selection
- picking at different ripeness
- soil types
- single vineyard wines
Traditional local grape varieties (pink skinned)
Cereza
Criolla Grande
Criolla Chica (Pais in Chile)
now about 25% of production
Key black grape varieties
Malbec Bonarda Cabernet Sauvgnon Syrah Tempranillo Merlot Pinot Noir Cabernet Franc Petit Verdot Tannat
Key white grape varieties
Pedro Gimenez (not the same as Ximenez) Torrontes Chardonnay Semillon Chenin Blanc Sauvignon Blanc Viognier
Malbec
20% of all plantings
vigorous, mid-ripening grape
Deep coloured, full-body, high levels of soft tannins, high alcohol, ripe flavours of blackberry and black plum
Can produce wide range of wine styles
Also used in blends - Bordeaux varieties, Bonarda, Syrah
Incrasing understanding of microclimates
Rose also produced
Cuttings of Malbec from France (further developed by clonal and massale selection)
- Argentinian malbec has smaller berries and bunches
- softer tannins
Bonarda
late-ripening
Mainly planted in San Juan and warmer areas of Mendoza
High-yielding, inexpensive wines for domestic market
Deep colour, red and black fruit, med+ acidity, med tannin and alcohol
Oak can overwhelm it
blending partner for fruit and colour
Cabernet Sauvignon
Careful site selection is important
susceptible to fungal diseases
Typically blended with Malbec
Usually does not have herbaceous character
High ripe tannins
Syrah
successful in hotter areas of Mendoza and San Juan
Full bodied, high alcohol, ripe black fruit
elegant fresher wines in cooler areas
Red winemaking
Influenced by Spanish, French and Italian immigrants
Traditionally fermented and aged in large oak barrels sometimes with hint of oxidation
Modernization
- later harvesting
- temperature control
- maturation in new oak (typically French)
New wave
- less oak
- earlier harvest
- experimenting with natural ferment
- whole berry ferment
Producers:
Catena Zapata
Vina Cobos
Achaval Ferrer
Pedro Gimenez
neutral variety
mainly for domestic consumption
Torrontes
Torrontes Riojano
Cross of Muscat of Alexandria and Criolla Chica
Strong floral aroma reminiscent of Muscat
Vigorous high-yielding, early ripening
(if over-ripes lacks acidity and has high alcohol with bitter finish)
Successful in Cafayate (Salta) and Uco Valley
Intended to be drunk young
Some producers use some oak, usually single varietal
Late harvest also produced
