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 dryness of the area and its phylloxera-resistant sandy soil,
farming organically at Domaine Bousquet from day one was both possible and
smart. The three main factors differentiating this virgin vineyard and its 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 >
Hand harvested between March & April. Careful hand selection of the
clusters and grapes. Cold maceration at 10°C/50°F for 72 to 96 hours.
Fermentation with selected yeast at a maximum temperature between
25°C/77°F and 28°C/82°F for 12 days and 20 days of maceration. 100%
Malolactic fermentation. Aged in French oak for 10 months.