"Caro the new joint-venture of Nicolas Catena and Lafites Baron de Rothschild has fashioned an outstanding debut wine the medium to dark ruby-colored 2000 Caro. This secret blend of Malbec and Cabernet Sauvignon reveals tangy red and black currant aromas intermingled with hints of grilled oak. Offering lively depth of fruit its fresh herb and blackberry-flavored personality is highly focused well-detailed and elegant. This wine is not made in the supple generous blockbuster style of the Catena wines rather is is lace-like nuanced and reveals a firm edge to its finish. Projected maturity: 2005-2014." -Wine Advocate
Bodegas Caro Winery
CARO was born of an alliance between two wine cultures (French and Argentine), two noble grape varieties
(Cabernet Sauvignon and Malbec), and two
renowned wine families (Domaines Barons de
Rothschild (Lafite) and Nicolas Catena.)
Immediately after CARO's 2002 release, the first vintage
of CARO, 2000, was acclaimed by professionals.
The achievement of CARO has naturally led the partners
to elaborate another wine based on the traditional
Argentinean Malbec, conserving the fine balance
between the characteristics of Argentina and the style
of Bordeaux wines. As a commemoration to the Andean
roots, the Indian name of a pretty little flower, which
grows on the high altitude of the Andes has been chosen:
Vignerons since the 19th century, these two powerful
organizations have combined their deep knowledge of
Mendoza's high altitude terroir and the art of winemaking
to create truly unique wine.
View all Bodegas Caro Wines
Now fifth in the world for wine production, Argentina is catching up in the quality wine sector. A long time wine producer, Argentina used to make wine in order to drink it, not export it. And so the wines produced were quaffable and rustic and made for the local's everyday dinner. Yet it's hard not to get caught up in the wine market of the world and some winemakers decided it was time for Argentina to show their stuff. Better winemaking technology was brought in, new winemaking techniques were learned and good viticulture practices flourished. The result? World-class wines with unique style and variety.
Unlike its Chilean neighbor, Argentina's vineyards are spread out around the country. The best known region is Mendoza, almost parallel to Santiago to the west. Mendoza contains the sub-regions of Maipu (pronounced MY-pu) and San Rafael. Grape-wise, the most important white is Chardonnay, making wine similar to California's style on the variety. Another fun white grape to try is Torrontes. Almost only grown in Argentina, Torrontes makes wines that are crisp, aromatic and easy-drinking. Some of the best versions of this wine come from the northern region of Salta, with very high altitude vineyards. As for the reds, Cabernet Sauvignon is the main grape for many wines leaving the country, but Malbec, the grape Argentinians like to call their own, makes very distinctive wines that are structured, dense and velvety. Many more varieties happily grow in the country, but for export, and consistent quality, these are the primary grapes.
Young, organically farmed Carmenère at Chile's De Martino estate vineyard
Chile & Argentina are the regions producing the most wine coming out of the continent. The wines from this area are good value with a distinctive taste. They create new world wines with old world character.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.