Trapiche winery organized a small media event in New York City to showcase select 2021 vintages from their world-renowned portfolio of wines.
Trapiche is one of Argentina’s most historic and influential wineries. It was founded in 1883 in Mendoza. Mendoza, situated at the foothills of the Andes Mountains. is Argentina’s most important wine region. The winery’s name, “Trapiche,” refers to the traditional grinding mill used to extract grape juice that was used in the early days of winemaking.
The history of Trapiche is closely intertwined with the development of Argentina’s wine industry. In the late 19th and early 20th centuries, Argentina experienced an influx of European immigrants, including Italian and Spanish settlers, who brought their winemaking expertise and traditions to the country. Trapiche played a significant role in modernizing and elevating Argentina winemaking during this period.
Under the guidance of Don Tiburcio Benegas, Trapiche embraced innovative techniques and focused on producing high-quality wines. Benegas implemented new vineyard management practices, and introduced French oak barrels for aging. This improved the overall quality and style of Argentine wines.
Trapiche was also instrumental in the development of Malbec as Argentina’s signature varietal. In the 1980s, Trapiche winemaker, Daniel Pi, recognized the potential of Malbec grapes grown in the high-altitude vineyards of Mendoza. He focused on producing rich, full-bodied, and fruit-forward wines that reflected the unique characteristics of Malbec.
Trapiche also cultivates other red and white varietals, such as Cabernet Sauvignon, Syrah, Chardonnay, and Sauvignon Blanc, among others. The winery combines traditional winemaking techniques with modern technology to craft wines that reflect the terroir.
Trapiche employs environmentally-friendly and sustainable production techniques, including applying organic and biodynamic farming methods, and water conservation measures when winemaking, and participating in social responsibility programs to support local communities.
Trapiche is currently owned by Grupo Peñaflor, one of Argentina’s leading wine producers. The winery owns vineyards in various regions of Mendoza, including the prestigious Uco Valley and Maipú. Trapiche continues to craft a diverse portfolio of wines, including single varietal, blended, and single-vineyard selections.
Sergio Eduardo Case’ has been winemaker at this seven-generation winery for over two decades. He began at 13 years of age, learning the craft from his father, a sparkling winemaker from Mendoza. Sergio also worked in the French wine-producing regions of Pomerol, Bordeaux, and Champagne, as well as Chateauneuf du Pape, and Languedoc Roussillon. He also developed his winemaking skills in Tuscany (Italy), and Napa Valley (The United States).
Trapiche winery introduced seven wines that night.
Trapiche Oak Cask, Selected Vineyards (This is the top-selling wine in the United States). 100% Malbec Grapes sourced from Mendoza River-area vineyards situated at high elevations. Manual harvesting and destemming, followed by natural malolactic fermentation. Nine months in oak casks. Aging potential: five years. Intense, round, and structured, with notes of mixed berry, plum, and cherry, as well as subtler flavors of earth and vanilla.
Pairs well with grilled meats, pastas, and semi-hard cheeses like gouda, gruyere, and edam.
Trapiche Oak Cask, Selected Vineyards 100% Cabernet Sauvignon Sourced from Mendoza River-area vineyards situated at high elevations. Manual harvesting and destemming followed by natural malolactic fermentation. Nine months in oak casks. Aging potential: five years. Fresh and clean, with aromas of plums, berries, and a touch of licorice, along with notes of blackberry, chocolate, and toast. Pairs well with duck, spicy roasted chicken. cheddar, and blue cheese.
Tesoro (This is the first brand in the Trapiche portfolio that was created specifically to export globally). 100% Cabernet Sauvignon Sourced from vineyards situated above 4100 feet above sea level (asl) in Los Arboles, in Uco Valley, in Mendoza. Manual harvesting and destemming. Malolactic fermentation in oak. Five days of maceration. Fermentation with wild yeasts for 20 days.
Aged in oak barrels and 2nd and 3rd-use casks for 14 months. (80% French, 20% American).
Aging potential: eight years Medium-bodied, with velvety tannins, aromas of cherries and currants, and notes of red and black berries and fruit, mocha, spice, and tobacco. Pairs well with grilled meats, spicy dishes, charcuterie, and hard cheeses like parmesan and pecorino.
Tesoro 100% Malbec Sourced from La Consulta and Chacayes vineyards situated 4100 feet asl. in Uco Valley, in Mendoza. Manual harvesting and destemming, followed by malolactic fermentation. Fermentation with wild yeasts for 18 days. Three days of maceration. 2nd and 3rd use oak barrel aging for 14 months (80% French and 20% American). Aging potential: eight years. Medium-bodied, with silky tannins, and aromas of plums, as well as notes of vanilla and black pepper. Pairs well with grilled meats, stews, pasta with mushroom sauce, and cheeses.
Trapiche Medalla (The Trapiche Medalla line honors the 100th anniversary of the winery’s founding). 100% Malbec. Sourced from vineyards situated in Lujan de Cuyo and Maipu, in Mendoza. Manual harvesting, followed by fermentation in small concrete vats. Natural malolactic fermentation. 80% of the wine spends 198 months in first-use French oak barrels, and 20% in concrete tanks. Six months bottle aging. Aging potential: ten years. Intense and full-bodied, with soft and smooth tannins, aromas of red berries, cherries, and raisins, and notes of ripe red and dark fruit, toast, coconut, as well as scented wood, smoke, and vanilla. Pairs well with grilled meats, pastas with red sauces, and semi-hard cheeses like gouda, gruyere, and edam.
Trapiche Medalla 100% Cabernet Sauvignon. Sourced from vineyards situated in Lujan de Cuyo and Maipu, in Mendoza. Manual harvesting. Cold fermentation in small concrete vats. Natural malolactic fermentation. 80% of the wine spends 18 months in first-use French oak barrels, and 20% in concrete tanks. Six months bottle aging. Aging potential : ten years. Intense and structured, with complex aromas of plums, dried fruits, green peppers, and scented wood. Pairs well with smoked fatty meats, and stuffed pastas.
Trapiche, Oak Cask, Selected Vineyards
100% Chardonnay Sourced from vineyards situated at high elevations around the Mendoza River, in Mendoza. Manual harvesting and bunch selection. 50% of the wine is fermented in stainless steel tanks. Remaining 50% undergoes malolactic fermentation. 50% of the wine is aged in 2nd and 3rd use French and American oak. Aging potential: five years.
Elegant and round, with aromas of lemon, papaya, banana, and cream, and notes of white and yellow flowers, citrus and summer fruits, and vanilla. Pairs well with roasted vegetables, white meats like chicken and pork, seafood risotto, and pastas with cream, and cheese-based sauces.
Trapiche Medalla
Blend of 97% Chardonnay, and 3% Viognier Sourced from vineyards situated at over 4100 feet asl in Los Arboles, in Uco Valley, in Mendoza.
Aged nine months in French oak barrels. Six months bottle aging.
Aging potential: ten years. Soft and elegant, with a delicate minerality, aromas of summer fruit, and notes of lemon, apple, pear, and peach, as well as honey, hazelnut, and butter. Pairs well with grilled vegetables, pork, and salmon, baked poultry, and grain-based dishes.
Trapiche Medalla, 2018 100% Chardonnay Sourced from vineyards situated at over 4100 feet asl in Los Arboles, in Uco Valley, in Mendoza.
Full-bodied, with a soft acidity and minerality, aromas of citrus and tropical fruit, and honey, and notes of apples, pears, peaches, and vanilla. Pairs well with chilled seafood, grilled fish, roasted turkey, and sharper cheeses like cotija or cheddar.
Tesoro
100% Chardonnay Sourced from the oldest vines in the first viticultural zone, situated at over 4100 feet (asl), in Los Arboles, in Uco Valley, in Mendoza.
Manual harvesting and destemming, followed by 28 days of fermentation, including malolactic fermentation in oak barrels.
Medium-bodied, with aromas of ripe apple, mango, lemon zest, and caramel, and notes of citrus and orchard fruit, vanilla, and butter. Pairs well with seafood, pastas in white sauces, and grilled fish and white meats, as well as fruit salads, and mild cheeses.
These wines were paired with a 3-course dinner prepared by private chef Antonio Ortuno.
Roasted cherry tomato salad with burrata, fresh basil, and thyme.
Sous-vide steak with homemade chimichurri sauce.
Alfajores.
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