The Vines of Mendoza: A New Wine Vision

Valle de Uco is a generous host for the large wineries known worldwide as the makers of the best Argentinian wines. The Vine of Mendoza, in Tunuyán, is open to visitors to share a singular experience, a new way to show off to the world.

Upon arrival, we were welcomed by Daniel de la Torre, who was waiting for us holding a glass of wine. He would be our guide around a fantastic tour.

He gave us a prior account of how the venue is organized, as it stands out from the rest of the wineries as far as many important aspects are concerned. “As an operative micro wine-making and individual fermentation winery, the vines have more than 125 owners. In 2007, vineyards lodging new grapes (there are 20 today) were divided into lots and sold. Each owner may choose their own grape or plant a new wine and The Vines will provide technical support and know-how and carry out the production process with the aid of wine experts. However, the decisions are made by each owner”, Daniel explained.

Outside, we watched large portions of land with well-cared vineyards. Inside, we walked along the labyrinths of the three elaboration aisles, with stainless steel tanks and another area where barrels are kept, the lab and the bottling room. In the latter, we were surprised by the fact that the staff was working with the young line called Recuerdo (Memory), whose label is serigraphed on the bottle itself. Other lines are Aliado (reserva) and a premium blend known as Gran Corte.

It is at the underground cellar, in the barrel room, that visitors become aware of the large number of owners the wine that lies awaiting there has. The casks are coded and go under an agreed treatment, generally in French oak. The different kinds of wood then offer types of structure with well-marked tannins.

We considered that the logistic process to carry out this customized production must be quite hard, as each cask hides a unique story. We learned that each owner is involved with the wine as much as they wish and that enthusiastic ones may even harvest the grapes with their bare hands. Besides, they all define the quantity and kind of bottles to be made every year, or they simply sell their grapes when the right moment comes.

Tourist activities are as important as production tasks. They have been specially thought to integrate the quietness of the area with outings in the mountains and a good meal.

In addition to the resort, containing 21 apartments and the restaurant called 7 Fuegos (7 Fires), owned by Francis Mallmann and lying within the same venue, there are other programs. Harvesting, selecting grains, analyzing varietals to make the right blend are some of the possibilities to discover preferences and taste the colors, aromas and textures of the wine with all the senses.

We sat outside, facing the vineyards and the mountains and tasted three varieties. Without haste, we sipped the wine. Daniel still had to show us the master plan, that is, how individual and joint decisions are planned and executed.

Crucible of grapes, the different levels of the ground ensure the development of various kinds of grape, and especially, a varied elaboration process, with plenty of hard work and staff that will guaranty great satisfaction for all. That is how Daniel defines the land and the winery.

“Many love the final product, but this is a chance to learn much more”, were his words as he bade farewell to us.