The wine most associated with Argentina is Malbec. Yet, it’s Cabernet Sauvignon, the country’s third most planted grape, that is quietly garnering well-earned attention. “We have a delicious secret—Argentina is more than Malbec,” says Matt Hedges, co-founder of Vino del Sol. “Thinking of Argentina as only Malbec is like thinking of California as only Zinfandel.”
Why Does Argentina Produce Such High-Quality Cabernet Sauvignon?
From Salta in the north to Patagonia in the south and all areas in between, Argentina boasts 1,500 miles of wine growing, with most vineyards sitting 4,500 feet above sea level. This increased altitude equals two key components to producing quality Cabernet Sauvignon: Decreased temperatures and increased sun exposure. Combined, this allows grapes to achieve full phenolic ripeness; a challenge in some other global wine regions.
Have you ever had a Cabernet Sauvignon that tasted like green bell pepper? Chances are high the answer is yes. This grape is tricky. Underripe grape skin and seeds result in vegetal notes. As a relatively late ripening grape, Argentina’s continental climate of warm, sunny conditions, along with well-drained soils serve the grape well.
Argentina has many wine regions producing Cabernet Sauvignon, resulting in styles ranging from intense, voluptuous, and structured to vibrant, fresh, and spicy. As owner and president of three Argentine wineries–Tapiz, Zolo, and Wapisa— and nine sustainably farmed vineyards throughout the country, Patricia Ortiz fully understands the nuances each region instills on the grape.
“The differences in Cabernet Sauvignon from Luján de Cuyo, Uco Valley, and Patagonia arise from the unique terroirs, which influence both the grape-growing conditions and the final wine’s taste,” she says. “In the glass, you will taste wines from Luján de Cuyo: Rich and ripe, with softer tannins and bold fruit, like blackcurrant, plums, and black cherries, accented by oak. Uco Valley: Elegant and structured, with firm tannins, vibrant acidity, red and black fruits with floral/herbal notes. In Patagonia: Refined, fresh, with a more delicate, earthy profile, and cooler fruit flavors with enhanced spiciness and minerality.”
“We have a delicious secret—Argentina is more than Malbec. Thinking of Argentina as only Malbec is like thinking of California as only Zinfandel.”
Domaine Bousquet offers another perspective. Lead winemaker, Rodrigo Serrano produces a dozen distinct Cabernet Sauvignon wines in Gualtallary, Tupungato, in Uco Valley. Since inception, this winery has been committed to vineyard soil health, recently becoming Argentina’s first winery to achieve the Regenerative Agriculture Certification. The winery utilizes cover crop to keep the vineyard cooler, aiding the grape in maintaining its energy and vitality.
Serrano, believes the unique valley location offers the Cabernet Sauvignon the time it needs to ripen to maturity. “Gualtallary allow this variety to develop and express itself to its full potential in order to shine,” he says. “This is a great advantage when opening the bottle for any consumer, because the wine has a lot of structure, a lot of expression, but it still has fluidity when it comes to drinking and enjoying it.”
Another element of Argentina’s Cabernet Sauvignon success that cannot be overlooked is its people. The 19th century brought a wave of European immigrants to Argentina. French, Spanish, and Italian winemakers settled in the country, bringing with them old world winemaking skills and grape understanding. “Argentina is a melting pot, just like the United States,” says Karim Mussi, winemaker and owner of Altocedro Winery. “The best thing about Argentina is its people, they are hardworking people.”
“We are convinced that Cabernet Sauvignon in Argentina has the same potential as Malbec, and we want to be able to bring that experience to the consumer,” says Rodrigo Serrano, lead winemaker at Domaine Bousquet.
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Why You Should Be Drinking Argentine Cabernet Sauvignon
For those that enjoy the modern style of California Cabernet Sauvignon, but not the price, Argentina offers a solution. The regional and terroir diversity offers a wide expression of Cabernet Sauvignon, something for every palate and occasion, at much friendlier prices.
“U.S. wine consumers should know about Argentine Cabernet Sauvignon with its diverse terroirs and expressions, with great aging potential due to their structure, acidity, and firm tannins, that evolve beautifully over time, developing complex layers of flavor similar to fine Bordeaux at an exceptional value for its price,” says Ortiz. “Consumers in the U.S. are familiar with premium-priced California Cabernets, but Argentina delivers high-quality, often terroir-driven wines at a fraction of the cost.”
The United States is Argentina’s largest wine export market. Yet, Malbec remains the grape most associated with the region. “Malbec paid for my daughter’s diapers; now Cabernet Sauvignon needs to pay for her school,” laughs Mussi. Joking aside, it is worth the time to get to know these wines.
“We are convinced that Cabernet Sauvignon in Argentina has the same potential as Malbec, and we want to be able to bring that experience to the consumer,” says Serrano.