A Gaucho is an animal herder who tends cattle on ranches in Argentina, Chile and Patagonia. With great pride the South American cowboy of the Patagonia is the son of the Andes Mountains and chief of the regions, create the most exquisite wine ever produced in centuries.
In 2001, three friends involved in the wine business decided to enjoin their dreams and efforts to produce their own wines with the vision of a world class product. Marcelo Bocardo, chief winemaker and leader of the project, belongs to an Italian family, being the seventh generation of a direct line family winemaking tradition.
Meticulous care is given to the Gaucho wines. Technology and skilled craftsmanship are combined to reach a quality that is assured by using 100 year-old vines and almost 90 years of winemaking experience.
The traditional Mendoza winery is as it was at the beginning of the century. With high walls and a bamboo roof, it gives the wine the fresh, natural and harmonious environment it needs. State of the art equipment and machinery with modern cooling systems as well as French and American oak barrels were brought in to enhance the traditional wine-making methods and techniques.
Gaucho Andino wines are created from the finest and most select grapes of Luj?n de Cuyo, Tupungato and Tunuy?n Valleys; the ideal places for their growing grapes due to their favorable climatic conditions and rocky soils. The altitude, the excellent temperature amplitude, and the abundant exposure to the Andes sun, all leaves their notable signature on the grapes. Both the meticulous nurturing by their winemakers, as well as time in bottles and oak barrels, is what produces the unique character of their wines.
As the name implies, this is a formidable wine. We would expect nothing less. The Malbec berries tend to be small which accounts for the intensity of the flavors. When those berries come off of older vines, some of which are over 100 years old, that intensity intensifies. So the shear weight of this wine on your palate should come as no surprise. What is surprising is that it doesn't take your tongue with it. The tannins are soft and engaging and though not for the faint hearted, smoked baby back ribs would wash down well here.