Producer >
Back in 1990 when Frenchman, Jean Bousquet, arrived on holiday in
Argentina, there wasn’t a vine in sight in the Gualtallary Valley in Mendoza, as it was deemed to be too cold for viticulture. Nor was there any water above ground, electricity or roads but in Bousquet’s mind, with the region’s sunshine hours and cool nights, he had found the ideal terroir in which to produce high quality wines from organically grown grapes. Today, the
vineyards cover 240 hectares, primarily on shallow alluvial soils of sand over limestone. Rainfall is very low but with abundant water from the Andes, a drip irrigation system ensures the vines get just enough. Harvest takes place by hand and after destemming, the grapes are fermented in stainless steel and cement tanks with the Premium Varietal range being also aged in tank and the Reserve and Gran Bousquet ranges in French oak barrels
Viticulture >
Vineyards of the Uco Valley at the foot of the Andes at 1,200masl/4,000
feet altitude. The three main factors differentiating these vineyards and
their terroir are: the near constant breezes from the Andes to the west
which help mitigate heat-stress in this desert-like climate, with its huge
day/night temperature differentials, the sandy soils result in low fertility for
desirable vine stress and yet are permeable for good drainage. In addition,
the prevalence of groundwater, with rainfall averaging a scant 8-inches or
less per year, groundwater from Andes snowmelt is vital to irrigate the
vines drop-by-drop. In addition to the unique terroir- Roots of organically-
grown plants penetrate deeper, absorbing trace minerals that give wines
their authentic local taste. Organic farming is healthier for the environment
and, vitally, for the people who tend the vines
Winemaking >
The grapes are harvested during the second and third week of February.
Fermentation with selected yeast at a maximum temperature of 15°C/59°F
for 12 days.
Chardonnay
13
ARGENTINA
12
Screw Cap
Domaine Bousquet
Organic
Vegan
Vegetarian 
Fact Sheet