Argentine reds. Argentina is well known for its iconic reds, and the country’s industry is continuously finding new expressions of the winemaker’s art. In order to complement its world famous Malbecs, the Argentine wine industry is reinventing itself, driven by curiosity and innovation. In recent years, the country has seen remarkable growth in the production of Cabernet Franc and Pinot Noir, which have become new stars on the local scene. Meanwhile, organic and biodynamic viticulture are paving the way for new, fresher, more authentic wines made in harmony with nature.
This explosion of styles isn’t just driven by a wish to diversify but also a commitment to sustainability and a quest for purer flavors that help Argentina to set trends on the global wine scene.
Below we share 5 of the most prominent trends about Argentine reds being developed in Argentine wineries and vineyards, resulting in a range of Argentine reds that drinkers won’t want to miss out on.
Argentine reds. The reliability of Argentine Bordeaux blends
For the past few decades, Argentina Bordeaux blends have grown increasingly prominent on the international stage, combining traditional French techniques with the unique qualities of Andean terroirs. These assemblages, which initially sought to emulate Bordeaux classics through a mixture of Cabernet Sauvignon, Malbec and Merlot, have now developed their own local character. Today, Malbec is usually the core of these wines, followed by Cabernet Sauvignon and, occasionally, Cabernet Franc. The result is generally an Argentine red with gentle tannins, good structure and aromatic depth that reflects the masterful skills of Argentine winemakers.
Striking a balance between tradition and modernity, these wines have not just earned international acclaim, they’ve also become new icons of Argentine viticulture. Notable examples include Cheval des Andes, CaRo, Flecha de los Andes Gran Corte and Trapiche Iscay.
Reds with no added sulfites: the purest possible flavor
In Argentina, wines with no added sulfites are becoming more and more popular and stand out as excellent examples of the innovative nature of Argentine winemaking. This trend is a result of increased interest in more natural methods with minimal intervention, in which respect for the fruit and the terroir are the main focus. Producers of these Argentine reds say that the lack of sulfites enhances the purity of the aromas and flavors.
In order to produce these unvarnished wines, producers must employ rigorous standards for hygiene and quality control to produce stable, fresh and unoxidized wines. They are the perfect fusion between nature and craft and meet increasing demand for more transparent products. Stand outs include Thibaut Delmotte Malbec Natural, Krontiras Malbec Natural, El Burro Malbec from San Julia, Mauricio Lorca Blend Natural de Malbec y Cabernet, and BenMarco Sin Límites Malbec Orgánico from Susana Balbo Wines.
Criolla chica: a jewel from the past that is wowing new generations
The historically undervalued Criolla grape has gained a new lease of life among Argentine reds and is now earning fans overseas as well. The variety, which is in fact none other than Listan Prieto, first introduced by the Spanish in the 16th century, produces light, fresh wines with aromas of red fruit, damp earth and subtle hints of herbs. Winemakers have been fine-tuning their techniques to produce delicate reds that are comparable in style to some Pinot Noirs.
These recent developments have seen Criolla Chica become a success at home and abroad, reflecting Argentina’s commitment to diversify its output while maintaining its identity. Great labels to look out for include Lagarde Criolla, Cadus Appellation Tunuyán Criolla Chica, Proyecto Las Compuertas Criolla, Kung Fu Criolla Sin Sulfitos by Matías Riccitelli and Roca Madre Criolla from Finca Suárez.
Carbonic maceration: the secret behind some of the freshest reds in Argentina
In Argentina, reds such as Malbec and Garnacha made through carbonic maceration are gaining ground as an interesting alternative on the local scene. The method, inspired by Beaujolais in France, makes it possible to obtain fresh, vibrant and fruity wines with gentle tannins and low acidity, qualities that are attractive to a younger market in search of new experiences.
Carbonic maceration allows wineries to make unique wines that bring out the rich fruitiness of Malbec and Bonarda. These traditional varieties of Argentine red are taking on a new lease of life through labels such as Vinyes Ocults Malbec Cot Maceración Carbónica, Perlas del Callejón Malbec Maceración Carbónica, Tintillo Malbec Bonarda and Sobrenatural Bonarda from Chakana.
Garnacha in Argentina: a break-out star
In recent years, Ganarcha appears to have found a new home in Argentina, arousing the interest of winemakers and the general public alike. The variety, which is usually associated with Spain and France, is now increasingly found in regions such as the Uco Valley and the Calchaquí Valleys. Known for its freshness and fruity notes, Garnacha has adapted remarkably well to the Argentine terroir, producing light, elegant wines that are ideal for both warm climates and high altitude vineyards.
Thanks to winemaking techniques that successfully enhance the grape’s natural liveliness and complex aromas, Argentine Garnacha is attracting attention overseas and earning a place for itself n the local market thanks to labels such as Luigi Bosca Apuntes Grenache, Tigerstone Garnacha from the Calchaquí Valleys, Ruca Malen Capítulo Dos Garnacha and Ver Sacrum GSM in which the grape is combined with Syrah and Mouvedre in the Rhône Valley style.
