Winemaker Notes
Critical Acclaim
All Vintages
In 1998, oenologist Michel Rolland and Jean-Michel Arcaute decided to go into business. The proposition involved Argentina - a country that offered space, the possibility to plant without restriction and the potential to produce a quality wine from fine soil at an excellent price.
Their arguments were strong enough to unite seven investors, who were themselves all wine-growers, to the remarkable viticulture project in the province of Mendoza: Catherine Péré-Vergé, owner of Chateau Monviel at Pomerol; Laurent Dassaut, owner at Saint-Emilion; Bertrand Otto, representative of La Compagnie Vinicole E. Rothschild; and Bertrand Cuvelier.
The new venture would be at Vistaflores, an estate covering 847 hectares of vineyards, in the commune of Tunuyan, a desert plain rapidly gaining international acclaim, located 80km south of the city of Mendoza. Divided into seven Bodegas, the group was named Clos de los Siete (Vineyard of the Seven) and is as ‘new world’ for the French as it’s possible to be.
With a winning combination of cool weather, high elevation and well-draining alluvial soils, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.
This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc and Chardonnay also perform well here.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
