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 >
Hand picked by the end of March. Cold Maceration for 72 hours.
Fermentation with selected yeast at a maximum temperature of
27°C/81°F for 12 days. Maceration for 14 days. Aged in French oak
between 8 and 10 months.