Mapema Mapema Red Blend 2000
50% Cabernet Sauvignon, 30% Malbec, 20% Merlot
If you've met Mariano, you know that his greeting is like a big bear hug. If you work for him, you know that this hug extends to his every day dealings. Mariano makes sure his team enjoys lunch with him every day, including regular tastings of his high-end wines, and he makes sure they have wine for their homes at the end of every month. After all, they’re the ones who help make it happen! His Christmas parties are legendary and include everyone’s extended families (up to 400 people some years!). Take the expertise and experience of a great winemaker (Ma = Mariano) who sources the best possible grapes in Mendoza, wrap them around dedicated people (pe = people), and you’ve got incredible ma-pe-ma wines.
With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.
Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.
Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white.
The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.
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.