Deep ruby red with shades of violet. Rich with fruit, the nose is reminiscent of plums and blackberries. Tannins as soft as velvet set the stage for an enviably round finish.
Enjoy with grilled steaks, roasts and pasta in richly-flavored sauces.
At Portillo, freshly harvested grapes are received at the first level of the facility. After selection, the fruit is transferred by gravity to the level below, where fermentation takes place. The resulting juice is then transferred, again by gravity, to a third level for aging.
Framed by the snow-capped Andes, Portillo’s vineyards range in altitude from 3,445 to 5,577 feet. The benefits of this high location are many, including greater thermal fluctuations between day and night temperatures. This leads to longer hang-times for the grapes, resulting in a superior balance between sugars and acidity and thicker skins in the red varieties, which in turn yields greater intensity of color and aroma. This microclimate offers a supremely healthy environment in which to grow grapes.
The Spanish conquistadors, who introduced vines to Mendoza as far back as the 1500s, referred to the region as the "Tierra del sol y del buen vino," (land of sun and good wine). With its profound affinity with the land, Portillo and the wines it produces are an authentic expression of their origin and terroir.
The Portillo winery (Portillo means “portal” or “gateway”) is largely built of local materials, including stones quarried from a nearby valley. This enables the facility to blend in tastefully with the surrounding environment. Ancient masonry techniques practiced by the indigenous population in bygone times were revived for its construction in the late 1990s, providing new and welcome opportunities for skilled local craftsmen.
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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.