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Mendoza boils during the harvest.
From January to March, the dry sound of the scissors that cut cluster by cluster prevails in the vineyards.
My visit to what is sometimes called the “Southamerican Napa Valley” consisted on two formal tours (Luigi Bosca and Terrazas by Chandon) and the rest of my time was I dedicated it to enjoy the terrific food, the treatment of its lovely people and the novelties from Mendoza.
Mendoza has more than 1,200 registered cellars ,From this great amount, only 20 belong to Argentineans and the rest of them are from foreign capital and the wine made in said cellars never comes back to national territory (maybe it is because some wineries sell the grape juice to Europe, then, it’s elaborated and it comes back, but very at a very high price).

Luigi Bosca
Luigi Bosca is a winery that produces very fine and big personality wines that were “born” from its vineyards, at Luján de Cuyo.
Their prizes and their pure trajectory are due to a family of founders that is still have in their hands the destiny of the house: the Arizu family.
Today, Luigi Bosca is in charge of what is called the third generation (Alberto, Raúl and Roberto Arizu). In the last ten decades, it has been living a huge growing process at local market.

Which are the best ambassadors in the word?
Basically, the enterprise has three wine branches: Finca La Linda -young and current- Luigi Bosca Reserva -author wine- and the Línea Alta Gama, that includes the exclusive collection Finca Los Nobles, the bubbly Bohéme and the new ones; Gala One and Two.

Recommendations:
2005 Luigi Bosca Sauvignon Blanc Reserva, Mendoza
Light green-gold in the glass, this wine has a yeasty smell of green apples and quince aromas. In the mouth it is light with a hint of acidity and fresh fruit flavors of unripe apples and notes of quince at the end. A pleasant Sauvignon Blanc that is easy to drink.
2003 Luigi Bosca Cabernet Sauvignon Reserva, Mendoza
A medium ruby color in the glass, this wine has a classic Cabernet smell of cherries, leather, and hints of green bell pepper. In the mouth it proves to be made in a claret style, agile and not too strong on the palate with excellent acidity and primary flavors of cherry. The tannins are substantial and a bit leathery yet, needing a couple more years to smooth in order to flow seamlessly into a nice end. It will no doubt age well for a few more years.

Terrazas de los Andes
This is a Chandon Argentina’s Mendoza winery that is exclusively designated to the variety elaboration. It is a winery which has a concept that synthesizes the benefits to create wine of a unique quality. Each raisin variety is cultivated in a altitude terrace determined to reach the maximum expression from its bouquet and taste. At the Perdriel terrace (980 mts), the cabernet sauvignon reaches its optimal ripening. They also have the malbec from the Vistalba (at 1067 mts), the chardonnay at Tupingato Valley (1,200 mts) and the Syrah at Cruz de Piedra (800 mts).

The place is a ancient winery with a Spanish style that was founded in 1829, where Pedro Domecq elaborated his brandy. Thirty years later, Terrazas de los Andes was inaugurated in the same place. The winery has the artisanal tradition from XIX century and the modern technology, creating a perfect balance between past and present.

Terrazas de los Andes winery has three wine branches, that are from three different styles: Terrazas (fresh and kind wines); Terrazas Reserva (structured and intense) and Afincado (only Malbec and Cabernet Sauvignon) they are all age-worthy wines with a big complexity and persistence in mouth.

Recommendation:
Afincado Cabernet Sauvignon
Varieties: Cabernet Sauvignon, Malbec
Vineyard Age: 35, 76 years (in variety order)
Yield: 2.7-3.0 tons / acre (2 plants per bottle)
Oak: 18 months old, 100% French.
980 mts /3,200 feet above sea level.
“Los Aromos” Vineyard, Perdriel
Single Vineyard
Colour: Deep, balck-garnet, with dark plum highlights.
Aroma: A deep, rich and concentrated smell featuring black Cabernet fruit and ripened blackberries, with complementary traces of cloves, walnut, and peppery spices.