Bold New World reds, including single-vineyard Malbecs
The pairing of a good steak with a fine Mendoza Malbec is the perfect example of Arisotle’s idea of the whole being greater than the sum of its parts – the truth of which can be contemplated in a state of gustatory bliss at Trapiche’s exceedingly good on-site restaurant. Espacio Trapiche promises visitors a world of gastronomic adventure with an emphasis on wine pairings that best complement head chef Matias Castejon’s inventive kitchen creations. The menu is largely based on fresh products from the restaurant’s own biodynamically farmed herb, vegetable and fruit garden, while chef Matias also makes his own cheeses and charcuterie, as well as harvesting honey from the bees kept in the estate vineyards.Ever the groundbreaker
Founded in 1883, Trapiche has always been one of Argentina’s most groundbreaking wineries. It pioneered the use of Bordeaux varieties in Mendoza, for one thing. It was also one of the first Argentine wineries to explore micro-terroirs in the region, and to explore previously uncharted areas as prime vineyard sites.
Trapiche started growing vines in the district of Maipú, where Cabernet Sauvignons and Malbecs achieve such elegant yet concentrated expression. The company then expanded into the high altitudes of the Uco Valley. Most recently, Trapiche has established vineyards close to the Atlantic Ocean, in the province of Buenos Aires. This cool-climate region yields wines for its category-defining Costa & Pampa range.A sense of history
Set at the foot of the Andes range in Maipú, the beautifully restored Trapiche winery, with its striking Florentine architecture, dates from 1912. Outside, set against the sublime backdrop of the snowcapped Andes, picture-perfect gardens, orchards and vineyards can be explored at your leisure. Inside, Trapiche has retained many of the old tools of wine production from the bodega’s early history. Tours of the bodega thus provide a strong sense of a bygone winemaking era, while also giving a wonderful insight into the processes that make the exemplary Trapiche wines of today.