A fourth generation family-owned winery, Bodegas Bianchi has been making wine in San Rafael since 1928 and just recently acquired property in the Uco Valley in 2016. With nearly 100 years in business, Bianchi is a leading producer in Argentina running a huge operation producing an astounding 11 million liters of wine a year from their San Rafael winery alone! The operation is simply massive in San Rafael. They have two production lines that can pump out 9000 bottles an hour! There are three fermentation rooms with a total of 350 stainless steel tanks as well as a barrel room that holds 800 French and American oak barrels. The winery also is home to a sparkling wine cellar which can hold up to 800,000 bottles.
We had the pleasure to visit their recently established winery in the Uco Valley where Bodegas Biancoi’s icon wines are produced. Smaller in comparison to their San Rafael estate, the winery is still very impressive with a winemaking capacity of 400,000 liters and the barrel room currently holding 689 full barrels. In 2021, they purchased 5 ceramic amphoraes (clay containers) to age some of their wine in. The clay acts as a natural way to control the wine’s temperature during fermentation and makes for more environmentally friendly production. During our vineyard and cellar tour with winemaker Silvio Alberto, we were even able to sample wines directly from amphorae and barrels.
Before heading in for our proper sit down tasting, we took a tour of the vineyards which seemed to go on for days. The scenic views were simply gorgeous and it was fascinating to see vine plantings of different ages. Some had only just been planted a few months prior to our arrival and were barely a foot high.
What makes Bianchi a real standout in Argentina is simply the fact that they produce so much wine under multiple labels! From their young wines bottled under the labels Elsa Bianchi and Los Primos all the way up to their premier icon labels like Enzo and Particular, Bianchi wines all a common theme - terroir-driven with excellent structure and complexity. With 15 different varietals planted, there really is a Bianchi wine that fits everyone's taste!
During our tasting, we sampled 16 wines from their Famiglia Bianchi, Particular, Gran Famiglia, IV Generacion, and Enzo lines and were joined by winemaker Silvio Alberto as well as Rocio Campoy Morist, Bianchi’s International Marketing Manager, and CEO, Rafael Calderon.
After the tasting we were given some down time to explore the vineyards on our own before being treated to a scenic food and wine lunch in the afternoon and a wine-themed magic show to close out the day. The lunch was prepared for us at their outside cooking station and we enjoyed the home-cooked lunch in the gardens just outside the private house on the property. Everything was simply amazing. The wine, the food, the olive oil, the atmosphere, the company. We even tasted three reds from their new organic line during lunch which are supposed to hit the market this June. They were delicious and are sure to make the perfect summer barbecue wines! It was a great way to end our time at Bianchi.
Before heading out on our evening flight we squeezed in a quick white water rafting adventure! Not only did we get great views of the mountains as we drove to the rafting spot, but the views from the river were gorgeous! I was quite nervous as it’s been quite some time since I white water rafted, but our guides quickly put me at ease. It was such a fun and thrilling 45 minute excursion! Paul’s face in the picture below really says it all!
At the end of the day, we packed our bags and headed to the airport. It was sad to have to depart after such an amazing experience, but at least we got a good parting view of the mountain peaks as we headed back to Chile for a quick layover before our 9 hour flight back to cold New York. Be sure to stay tuned for more travel blogs as Paul and Kristina head to South Africa in April!Check out the three Bianchi reds that caught our attention here! We feel these wines best represent what Bianchi is trying to achieve in terms of terroir, structure, and quality at different price levels. From a food-friendly organic Malbec to a premium blend only produced in the best vintages, these Bianchi wines are sure to impress.
]]>Welcome back to the second installment of our Chile and Argentina adventures!
]]>In 2001, world renowned winemaker Paul Hobbs came on as a consultant to help grow the winery and produce more premium level wines without compromising Toso's core beliefs: tradition, authenticity, and innovation. His experience and wisdom has helped bring more personality and distinction to their higher end offerings. With a focus on character, energy, flavor, and finesse, Toso strives to distinguish themselves as one of the best in the region.
During our visit we toured the vineyard, cellar, and barrel room and sampled nearly 20 wines with chief winemaker Rodrigo Romero including whites, rosés, sparkling, and reds. We had the chance to enjoy them even further during a multi-course lunch at the winery which included a salad course, beef course, goat course, and a divine dessert that blew us away. The food looked and tasted so good that we completely forgot to document it. You'll just have to take our word for it. It was probably one of the best meals we had the entire trip!
Our favorite wines of the bunch were the trio of Cabernet Sauvignons from Toso's entry-level line, Reserva line, and premium Alta line. All awarded 92 points or higher by James Suckling, these wines offer exceptional complexity and sophistication at three different price points. From their entry-level pop and pour Cabernet to their 22 month aged premium Alta Cabernet, there's a wealth of wine to be enjoyed here from Pascual Toso! We hope you love them as much as we do.
This past January, Paul and I had the wonderful pleasure of traveling to South America for a jam packed week full of wine, wine, and more wine. In this three part series, we are excited to share all the delicious wine we discovered plus give you a little inside peek into how these wine trips run. So buckle up and prepare for takeoff because today we are off to Matetic Vineyards in Chile!
]]>This past January, Paul and I had the wonderful pleasure of traveling to South America for a jam packed week full of wine, wine, and more wine. And yes, you read that right - this has been three years in the making! Initially planned for spring of 2020, the trip was unfortunately postponed due to the pandemic, but our excitement never wavered as it would be our first time traveling to South America.
Back in 2018, Paul caught the traveling bug and spent the next two years visiting wine regions he has dreamt about exploring since entering the industry in 2006 including Tuscany, Bordeaux, and the Languedoc. At the start of 2020, he made it a point to offer these same opportunities to his staff to help broaden our perspectives and take part in an aspect of the industry that many of us have yet to experience. I was just the lucky one who got to go first! In this three part series, we are excited to share all the delicious wine we discovered plus give you a little inside peek into how these wine trips run. So buckle up and prepare for takeoff because today we are off to Chile!
After an easy-breezy 10 hour flight we arrived in Santiago, Chile where we were met with beautiful views of the nearby mountains and our friendly driver Miguel who drove us 75 miles south to Matetic Vineyards in the Rosario Valley, our first stop of the trip.
Situated between the Pacific Ocean and the hills of the Coastal Mountains, Matetic is a beautiful 470 acre organically-farmed estate that uniquely resides in two Denominations of Origin - the northern part of the property residing in Casablanca Valley DO and the southern part in Antonio Valley DO. Just six miles from the ocean, the area is a prime wine growing region that greatly benefits from cool nights, morning fog, and afternoon coastal breezes. These conditions allow grapes to slowly ripen producing wines with fresh acidity and intense flavors.
A real highlight of our first day at Matetic, besides the wine of course, was the biodynamic tour led by Justin. It’s one thing to read about the initiatives wineries are taking in terms of sustainability. It’s another to see it live in action. The Matetic team is serious about sustainability embracing both organic and biodynamic practices in their vineyards and winery including:
- composting
- recycling water and food waste
- fostering biodiversity on the property
- consciously reducing their energy consumption
- zero use of chemicals and pesticides
- and partnering with sustainably focused companies for their bottle and box packaging
Since their establishment in 1999, Matetic has embraced organic and biodynamic agriculture as a way of crafting wines with a real sense of place. Over the years they have earned numerous certifications that have propelled them forward in their commitment to both the environment and their local community.
The winery was gracious enough to host us for two nights at their quaint 10-room hotel right on site. Each room was aptly named after a wine varietal and, after a random selection, we were put up in the Pinot Noir and Malbec rooms. It was lovely to wake up in the morning (or from a quick afternoon nap), walk out onto the terrace, and immediately be greeted by wonderful views of the vineyard. The entire staff was extremely welcoming and pulled out all the stops when it came to luxurious breakfast buffets, three course dinners, and mixing up some classic pisco sours during happy hour!
Staying directly on the property gave us the luxury of soaking in some sun at Matetic's outdoor swimming pool. With the temperature being a prime 80º Fahrenheit, it was the perfect place to unwind and relax before heading to dinner and drinks at the winery’s restaurant. We were fed so well everywhere we went this trip that we easily gained 10 pounds from all the delicious food! And of course, we had to enjoy a glass or two of wine… okay, maybe it was three with our new friends including Jason and Tim (pictured with Paul below).
On our second day at Matetic, we received a vineyard and wine cellar tour from head winemaker, Julio Bastias, and oenologist, Carlos Rojas. Their modern wine cellar was built in 2004 and has the capacity to hold 600 thousand liters of wine. The cellar has three underground rooms that store nearly 1800 barrels in which the wines are aged for 18-22 months. Along with the tour, we were treated to a full portfolio tasting of their two lines: Corralillo and EQ.
With a major focus on terroir and tradition, Matetic's Corralillo line, meaning “little farmyard”, was named in honor of a very old wine cellar of the same name that used to be in El Rosario Valley. The wines are made in a fresh and juicy style with a focus on pure fruit notes and minerality.
Coming from the Spanish word "Equilibrio", Matetic's EQ line represents the winery's commitment to the environment and are known for their keen balance, elegance, and nuanced flavors.
After our tasting of Matetic’s full lineup, it was obvious what the stars of the show were - their terroir and quality-driven whites! The Corralillo Sauvignon Blanc was an instant standout for us due to its easy-drinking and food-friendly nature. Leaning more towards the herbaceous side in comparison to the EQ Sauvignon Blanc, the Corralillo offers juicy citrus and salinity on the backend followed by a clean and refreshing finish. Immensely food-friendly, this will be a delight paired alongside garden salads, oysters, clam chowder, or goat cheese. An ideal summer wine, no doubt!