Don’t Vie for Me Argentina-Part 2

Yesterday we looked at the wines of Achaval-Ferrer from Mendoza. Today in part two, we look to Rutini Wines.

Rutini Wines has been exploring the potential of Argentina for over a century. Hailing from Italy, they brought their knowledge and love of the grape to the New World in 1885. Since that time, they have continued to pioneer into new regions, with new varieties, while maintaining the family traditions.

I sampled three of their current wines, 2014 Sauvignon Blanc, 2012 Malbec, and 2012 Cabernet Sauvignon.

 

rutiniwines_51cd9aea59baf[1]Sauvignon Blanc was an unexpected grape from the region and the profile was equally surprising. Unlike any I have tried, intriguing just the same. Not quite French or New Zealand in style. Yes I could use similar descriptors, there were citrus and grassy notes, there was lively acidity. Whether it was the time in the oak (New French for 3 months) or the winemaking or the terroir (most likely some of each), something was different. More of a weighty mouth feel, perfumed notes, rounder, more savory. A unique wine and one I would like to try again. I was anxious to try this, the day before Thanksgiving waiting for guests to arrive. I paired it initially with…wait for it…folding laundry. I know, I couldn’t wait. But with appetizers later, it was perfect. Light enough to drink solo, layered and versatile with lighter fare. ($25)

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The 2012 Malbec ($35)was an interesting contrast to the Achaval-Ferrer Malbec. Blackberries were the star, white pepper peaks, tobacco afterthoughts. It tasted like Christmas with notes of orange rind and clove. I paired this with Colorado Pot roast. If you have never tried that recipe, it is a keeper. It is one my mom made and I have a hard time branching out. I have to say, the pairing was a bit off. Too much vinegar in the pot roast for the wine. I may need to try again.

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My favorite of the bunch was the Cabernet Sauvignon ($35). Again, interesting to compare with the Achaval components of which the Cab Sauv was my least favorite. Lively acid, baking spices, well integrated fruit. Lighter body than expected, balanced and layered and so easy to drink. This is a wine that could be enjoyed with a cheese plate or prime rib.  I chose the former and enjoyed every sip.

Recently my friend Anatoli of Talk-a-Vino interviewed Rutini winemaker Mariano Di Paola about their processes and production. Di Paola was recently named one of the top 30 winemakers in the world. His dedication and talent is apparent in each wine I tasted.

Each of these Argentinean wineries left an impression. In each wine, varied as they were, there was a unifying theme, a balance. I think of Santiago and his beautiful metaphors. When I think of these Argentinian wines, I think of a tamed stallion, running free, graceful and strong.  Equally wild and constrained.

New World wines made with Old World sensibilities. Balancing growth and attention to detail, progress and tradition.  The grapes allowed to express themselves, and yet coaxed into something more refined. These wines are intriguing and a region I look forward to exploring.

I entitled this as such because, well, it is hard for me to think of Argentina without breaking into Andrew Lloyd Webber. But if vying for me means more wines to consider, I’ll let you. And I promise not to cry unless they are tears of joy. Cheers!

{The Rutini Wines and Achaval-Ferrer wines were provided as samples from Gregory White PR. Thoughts and opinions are my own. I received no other compensation.}

 

Posted by

Wine lover. Oenophile. Wanna-be-sommelier. Mom. Mommy. MA-MAAAAA!!!!!! Grocery shopper, budding nutritionist, dish scrubber, meat cutter. My love of wine started in my mid-twenties. I have no formal training, just a decent palatte and a desire to learn. And I am pretty good in the kitchen. The more I learn, the greater the desire to educate myself through articles, blogs, travel, and surrounding myself with others who like to discuss wine. When things calm down (what's that?) in my life, I may choose a formal education in the arena, but for now, I will taste, share, and taste some more. My descriptors may or may not be "correct." My pairings may wow, surprise, or may not "work." But, the best learning is through trial and error, right? Especially when the "trial" means drinking more wine. So, if you are up for a little wisdom about wine, and a lot of wine-induced wisdom, come along for the ride

4 thoughts on “Don’t Vie for Me Argentina-Part 2

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