Domaine Bousquet Organic Brut
Made from organic grapes sourced mainly from vineyards in Tupungato (Uco Valley) at an altitude of 1200 meters (4000 feet) above sea level, one of the highest points in Mendoza.
Greenish yellow color with fine bubbles. The wine shows aromas of citrus, apple, and tropical fruits. On the palate, it unfolds green apple and tropical flavors as well as delicate hints of yeasts.
Pair with seafood, fish, salmon and Asian dishes.
Critical AcclaimAll Vintages
Domaine Bousquet's NV Brut Chardonnay - Pinot Noir is a blend of 75% Chardonnay and 25% Pinot Noir from the Uco Valley and is made using the traditional bottle fermentation method. The attractive nose features lemon zest and green apple with hints of strawberry yoghurt and yeast. Ethereal in the mouth, the refined bubbles form a healthy mousse while the flavor is anchored in green apple. Toward the end, it’s yeasty with a dry, malic feel. This is a well-made wine. Drinking window: 2021 - 2023
This has aromas of cooked apples, lemon pith, peaches and pie crust. It’s medium-bodied with round bubbles and a ripe, soft palate. Dry. Chardonnay and pinot noir. From organically grown grapes. Vegan. Sustainable. Drink now.
A 1990 vacation in Argentina was all it took. For third-generation winemaker Jean Bousquet, it was love at first sight. The object of the Frenchman’s desire: the Gualtallary Valley, a scenic, remote, arid terrain high in the Tupungato district of the Uco Valley in Argentina’s Mendoza region, close to the border with Chile. Here, where the condors fly and not a vine in sight, Bousquet discovered his dream terroir, an ideal location in which to nurture organically-grown wines.
With altitudes ranging up to 5,249 feet, Gualtallary occupies the highest extremes of Mendoza’s viticultural limits. Fast-forward to the present and wine cognoscenti recognize it as the source of some of Mendoza’s finest wines. Back then, it was virgin territory: tracts of semi-desert, nothing planted, no water above ground, no electricity and a single dirt track by way of access. Locals dismissed the area as too cold for growing grapes. Bousquet, on the other hand, reckoned he’d found the perfect blend between his French homeland and the New World (sunny, with high natural acidity and a potential for relatively fruit-forward wines).
Bousquet’s daughter, economist Anne Bousquet, and her husband Labid Al Ameri, a successful trader with Fidelity in Boston, found themselves increasingly drawn to the cause, including the opportunity it offered to put their shared philosophy on sustainability into effect. After a 2002 trip to Argentina, the couple began to invest in Domaine Bousquet. In 2005, Al Ameri joined his father-in-law full time, helping with the construction of the winery. Anne continued her work as an economist, before joining the company in 2008. In 2009, the couple moved to Tupungato full-time, assuming full ownership of Domaine Bousquet in 2011.
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.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.