Trout & Wine's Valle de Uco Tour: Salentein, La Azul, Jean Busquet Wine
By Daniel Seifert
´Valle de Uco´ means ´Valley of Grapes´, and true to its name it is an area brimming with vineyards. The region is nestled near the soaring Andes Mountains, so each of the vineyards on this tour have postcard-worthy views.
First stop is the highly impressive Salentein winery. The facility has the symettrical grace of a sci-fi spaceship, and sculptures adorn the entrance to the building. From the Kilka Visitor Center to the winery a gravel path stretches out, flanked by vines. In front of each row grows a rose bush. The Salentein guide explains that aside from brightening up the vineyard the roses act as an early warning system for disease; if any nutritional deficiencies occur in the soil, the rose will wither first.“Like a canary in a mineshaft,” jokes our Trout & Wine guide Adam.
Once inside, the interior architecture of the winery is jaw-dropping; from massive stainless steel tanks to an amphitheatre of wine barrels encircling a mosaiced floor. We move through the stillness of the cellars into the tasting room. On top of a colossal stone table sits four wine glasses ready for tasting. The Sauvignon Blanc 2009 Reserve is an instant favorite. With its honeyed, fruity tones and long finish, it’s like drinking a glassful of sunshine.
The next winery is the boutique Bodega La Azul, a polar opposite to the monolithic Salentein. La Azul´s entire wine-production is squeezed into one room. The La Azul guide describes in detail the process of their winemaking, “Here we value quality, not quantity”, he explains. I can´t help but like his down-to-earth attitude and passion for wine. He goes on to tell us that of the hundred hectares that they own, La Azul uses grapes from a mere six, taking only the best product they find. We taste a few of their wines, such as the La Azul Gran Reserva ´03, a blend of Malbec/Cabernet/Merlot; aged fifteen months in French oak, it´s the clear standout. Its notes are strong and woody, with a spicy plum kick. The robust flavours of the wines contrast with the calm atmosphere of their winery, making La Azul an intriguing bodega to visit.
Jean Busquet, the final stop of the day, was a fun and unusual treat. Lunch is served by Stephen Reiss, chef and raconteur extordinaire, who prepares the gourmet dishes in front of you. How he manages to juggle lively conversation and produce delicious treats at the same time is a mystery to me. His concoctions are wonderfully eclectic, and more than a little addictive.
First up is a foreigner´s take on the ubiquitous empañada, Stephen´s ´ham and cheese beggar´s purse´. It´s paired with a light and airy Rosé, and is an excellent amuse bouche to the meal. On its heels is ´a trio of tapas´, comprised of rich home-made humus, a succulent mini-burger and juicy chicken satay. The accompanying 2008 Reserve Chardonnay/Pinot Gris slakes my pallet with zesty lemon flavour. The main dish is a simple plate of tenderloin strips but oh, so tender, and covered with rich shiitake mushrooms. The bold Reserva Malbec ´08 complements the meat perfectly with dark, earthy flavours. A cheese plate with a 2007 Reserve Cabernet Sauvignon changes the pace, with soft, sweetly fruity tones. Finally, a heavenly banana and dulce de leche empañada arrives, with a 2008 Santa Bax sparkling by its side. The sticky sweetness of the dessert mingles elegantly with the bubbles. Chef Stephen has once again managed to conjure a five-course meal that wins the crowd, and we leave the kitchen counter comfortably full.
His cooking done, Stephen metaphorically dons his tour-guide hat and takes us around the deceptively expansive facility. The majority of the winery is still under construction but this just adds to the lively ambience. I am hooked by the hypnotic bottling paraphernalia. Hundreds of bottles spin and turn to the rhythm of hissing, clunking machinery. It´s fascinating to watch the process each bottle goes through as it is filled, labelled and corked.
As we head for the van Stephen bids us a cheery goodbye amongst the barks of the boisterous bodega dogs. I´m sleepy from the wine and the food and look forward to a well-earned siesta. The Valle de Uco tour is highly reccomended. Each bodega has its own unique style, but what they all have in common is their welcoming atmosphere and magnificent wines.
Trout and Wine Tours: Espejo 266, Mendoza.
+54 261 4255613
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
´Valle de Uco´ means ´Valley of Grapes´, and true to its name it is an area brimming with vineyards. The region is nestled near the soaring Andes Mountains, so each of the vineyards on this tour have postcard-worthy views.
First stop is the highly impressive Salentein winery. The facility has the symettrical grace of a sci-fi spaceship, and sculptures adorn the entrance to the building. From the Kilka Visitor Center to the winery a gravel path stretches out, flanked by vines. In front of each row grows a rose bush. The Salentein guide explains that aside from brightening up the vineyard the roses act as an early warning system for disease; if any nutritional deficiencies occur in the soil, the rose will wither first.“Like a canary in a mineshaft,” jokes our Trout & Wine guide Adam.
Once inside, the interior architecture of the winery is jaw-dropping; from massive stainless steel tanks to an amphitheatre of wine barrels encircling a mosaiced floor. We move through the stillness of the cellars into the tasting room. On top of a colossal stone table sits four wine glasses ready for tasting. The Sauvignon Blanc 2009 Reserve is an instant favorite. With its honeyed, fruity tones and long finish, it’s like drinking a glassful of sunshine.
The next winery is the boutique Bodega La Azul, a polar opposite to the monolithic Salentein. La Azul´s entire wine-production is squeezed into one room. The La Azul guide describes in detail the process of their winemaking, “Here we value quality, not quantity”, he explains. I can´t help but like his down-to-earth attitude and passion for wine. He goes on to tell us that of the hundred hectares that they own, La Azul uses grapes from a mere six, taking only the best product they find. We taste a few of their wines, such as the La Azul Gran Reserva ´03, a blend of Malbec/Cabernet/Merlot; aged fifteen months in French oak, it´s the clear standout. Its notes are strong and woody, with a spicy plum kick. The robust flavours of the wines contrast with the calm atmosphere of their winery, making La Azul an intriguing bodega to visit.
Jean Bousquet, the final stop of the day, was a fun and unusual treat. Lunch is served by Stephen Reiss, chef and raconteur extordinaire, who prepares the gourmet dishes in front of you. How he manages to juggle lively conversation and produce delicious treats at the same time is a mystery to me. His concoctions are wonderfully eclectic, and more than a little addictive.
First up is a foreigner´s take on the ubiquitous empañada, Stephen´s ´ham and cheese beggar´s purse´. It´s paired with a light and airy Rosé, and is an excellent amuse bouche to the meal. On its heels is ´a trio of tapas´, comprised of rich home-made humus, a succulent mini-burger and juicy chicken satay. The accompanying 2008 Reserve Chardonnay/Pinot Gris slakes my pallet with zesty lemon flavour. The main dish is a simple plate of tenderloin strips but oh, so tender, and covered with rich shiitake mushrooms. The bold Reserva Malbec ´08 complements the meat perfectly with dark, earthy flavours. A cheese plate with a 2007 Reserve Cabernet Sauvignon changes the pace, with soft, sweetly fruity tones. Finally, a heavenly banana and dulce de leche empañada arrives, with a 2008 Santa Bax sparkling by its side. The sticky sweetness of the dessert mingles elegantly with the bubbles. Chef Stephen has once again managed to conjure a five-course meal that wins the crowd, and we leave the kitchen counter comfortably full.
His cooking done, Stephen metaphorically dons his tour-guide hat and takes us around the deceptively expansive facility. The majority of the winery is still under construction but this just adds to the lively ambience. I am hooked by the hypnotic bottling paraphernalia. Hundreds of bottles spin and turn to the rhythm of hissing, clunking machinery. It´s fascinating to watch the process each bottle goes through as it is filled, labelled and corked.
As we head for the van Stephen bids us a cheery goodbye amongst the barks of the boisterous bodega dogs. I´m sleepy from the wine and the food and look forward to a well-earned siesta. The Valle de Uco tour is highly reccomended. Each bodega has its own unique style, but what they all have in common is their welcoming atmosphere and magnificent wines.
Trout and Wine Tours
Address: Espejo 266, Mendoza
Tel: +54 261 425 5613
E-mail:
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
