- Q & A
El Plata is made by Mainque Winery in Argentina's historically rich Maipu Valley. Located in Cruz de Piedra, the winery is divided into three areas where tanks and barrels of different sizes can be found. The total capacity is more than 4 million gallons of wine. In the same place, there are also 20 acres cultivated with vines and olives, which coexist in perfect harmony and are part of the raw material from which their wines and olive oils are crafted.
Mainque is the result of a deep conviction to elaborate quality wines combining the nobility of the land and the professional hand of the producers. In the heart of Maipu, right on the wine and olive route, their winery combines history, heritage and tradition of one of the main wine regions of Mendoza and the country. They use only the most modern oenological and viticultural practices.
Its name "Mainque" comes from the aborigine voice "mai?k?", that means condor. It is a symbol of these lands, eternal guardian of the Andes and object of worship of their ancestors. Bodega Mainque is a part of the Rodriguez's family Enterprise Group which currently includes three major divisions; fruits and vegetables, cattle and dried foodstuffs along with the transportation necessary to bring these items to market.
Their vineyards are a staggering 3,000 feet above sea level. This may be one of the most perfect climates to grow grapes on Earth. The rolling hills have been created by geothermic activity with the perfect combination of rocks and soil for both drainage and nutrients. They have almost no rainfall, but have plenty of water to distribute judiciously from the runoff of the Andes Mountains. Pretty much perfect all around.
Sauvignon Blanc is a relative newcomer here but as we've grown to expect, the conditions here are so perfect they seem to grow just about anything well here. While showing off the unique conditions of the soil and climate, the wine still sports a classic Sauvignon Blanc varietal expression with a few twists and turns for good measure. We tried it with lobster enchiladas in a tomatillo cream sauce that was nothing short of divine. It even held up to blackened salmon.
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