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 >
Thanks to the Uco Valley’s dry climate and phylloxera-resistant sandy
soils, farming organically at Domaine Bousquet, from day one, was not
only possible, but expedient. Other factors that set this landscape apart
include constant breezes from the Andes to the west, helping mitigate
heat-stress in this desert-like climate. Significant day/night temperature
differentials contribute enhanced aromatics, while sandy soils result in
low fertility, desirable for vine stress and ideal for good drainage. With
rainfall averaging a scant 8”/203 mm annually, groundwater from Andes
snowmelt is vital for vineyard irrigation. Time has shown that the roots
of organically grown vines penetrate deeper, enabling greater access to
water in times of drought. Not least, organic farming is decidedly better
for the long-term wellbeing of the local environment, as well the people
who tend the vines.
Winemaking >
The grapes are harvested during the beginning of April. Fermentation with
selected yeasts at an average temperature of 26°C/79°F for 10 days.
Cabernet Sauvignon
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ARGENTINA
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Screw Cap
Domaine Bousquet
Organic
Vegan
Vegetarian 
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