Taste: A crisp acidity and apple and pear flavors. Oak nuances and partial maloactic fermentation are used to round out the palate and add complexity to the wine.
Navarro Correas Winery
The Navarro Correas family descends from the Correas family, an old and prestigious name related to the production and manufacturing of high-quality wines. The family history dates back to 1798, when Sir Juan de Dios Correas planted the first vine seeds in the lands of Mendoza at the foot of the Andes ridge. Sir Juan De Dios also played an active role in the public life of Mendoza, where he served as Municipal Councillor in the year 1814 and as governor in 1824. Since mid 1800, and for more than a century, the family used to sell the Winery's grapes and wines to other producers. Finally, in 1974 Sir Edmundo Navarro Correas, a direct descendant of Juan de Dios Correas, started to manufacture wines bearing his own name.
With the purpose of finding high-quality grapes for the production of noble wines, Navarro Correas sought selected microclimates in Mendoza, located 830 m above sea level, to grow special Grapes for wine production, such as the Tunuyan, Tupungato, Maipu, Ugarteche, Pedriel and Agrelo areas, that are irrigated by mineral-rich waters from the Melted snows coming down the Andes slopes. Navarro Correas stands out for the careful selection of grapes and the use of a special vinification process, including techniques that respect the traditional methods while combining them with state-of-the-art technologies to produce world-class wines.
View all Navarro Correas 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.