10 Mendocinean wines you must discover, according to sommelier Rodrigo Kohn

This aromatic wine from Bodega Corazón del Sol is made from grapes sourced from two cool areas in Tupungato, Uco Valley: El Zampal, with sandy loam soils, and El Peral, with stony soils.

It's a balanced and fresh white wine. On the nose, this high-end Semillón presents citrus, tropical, and melon notes, and on the palate, it delivers a smooth, juicy freshness. It is a young variety, low in alcohol, with good acidity and medium body.

Tip: Rodrigo suggests starting a barbecue with this white wine, as it’s ideal for pairing with pork sweetbreads and 100% pork sausages.

French winemakers Quentin Pommier and Thibault Lepoutre realized their dream of making natural wines from Mendocinean terroirs. One of these is this amphora-aged orange wine, made from a blend of various local grapes from Los Chacayes, Uco Valley: Pedro Giménez, Torrontés, and Criolla Blanca.

This limited edition wine from Mundo Revés is made using skin contact fermentation. It harmonizes well when paired with charcuterie like bresaola, spianata, or smoked pork loin.

Tip: "Qvevri" is a Georgian word referring to the buried amphoras traditionally used to ferment wines in the Caucasian region of Georgia. Orange wines originated almost 7,000 years ago in what is now Georgia.

Altieri Family Winery, a boutique vineyard, presents this high-end white wine, made from grapes sourced from the Cordón del Plata, Tupungato, Uco Valley. It offers great complexity; its sweet entry on the palate gives way to balanced acidity and a fresh, lingering finish.

This energetic and rich wine is elegant and complex, with notes of white flowers and pear preserves. It captivates with aromas reminiscent of linden, coconut, and vanilla.

Tip: The sommelier recommends enjoying it outdoors at sunset, accompanied by premium soft and semi-soft cheeses, artisanal bread, and nuts for natural oils and crunch in each bite.

This rosé wine was made from a blend of Uco Valley grapes; 60% is Sangiovese and 40% Syrah. Its minimal contact with the skins makes it a subtle and complex wine, while still elegant, aromatic, fresh, and persistent.

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Rosa Di Rosso is the first rosé from the Bira family, known for creating unusual blends in Argentina. It's an incredible option for a poolside wine, paired with a mixed green salad, sautéed prawns, and fresh peach wedges.

Tip: It’s based on their Rosso D’Uco wine and made from ancient vineyards. The Sangiovese variety dates back to 1970 and comes from La Arboleda, while the Syrah is from 1965 and located in La Consulta.

To craft this bright violet-colored wine, winemaker Santiago Mayorga from Cadus Wines selected a vineyard from Vista Flores (Tunuyán, Uco Valley), planted in 1957, located at about 1,000 meters above sea level.

This Criolla Chica varietal is very fluid; on the nose, it's fresh and fruity, with aromas of cherries, plums, and mineral notes like graphite, along with field herbs like thyme and rosemary. On the palate, it is juicy and fresh, with a firm yet gentle texture, ideal for pairing with trout tiradito over oyster mushroom foam.

Tip: Cadus Appellation is a dynamic and diverse line, seeking to capture the full expression of Mendoza’s terroir through different varietals. Each label represents a Mendocinean appellation: Los Chacayes (Orange and Petit Verdot), Gualtallary (Cabernet Sauvignon and Malbec), Los Árboles (Chardonnay), and Vista Flores (Criolla Chica).

This innovative project by Eduardo Soler stands out by producing wines with uncommon grape varieties and Mediterranean varieties well-suited to Mendoza’s climate and soils. Thus, they cultivated Mencía, an ancient varietal from Spain, in Los Chacayes, Uco Valley, at 1,100 meters altitude.

In Doña Mencia de los Andes from Ver Sacrum Wines, this variety shows elegance and good acidity; it’s fine, fresh, floral, delicate, and with great expression on the palate and nose. Rodrigo suggests opening it as an appetizer before a dinner featuring smoked provoleta and spicy chorizo.

Tip: Ver Sacrum's winemaking philosophy focuses on fresh wines with low alcohol content, minimal intervention, and the use of native yeasts.

Manuel Michelini is the young winemaker behind this wine, sourced from vineyards located at 1500 meters above sea level in Gualtallary, Tupungato, Uco Valley. This region's cold climate and sandy limestone soils result in a product with a fresh and complex profile.

It has a light color, medium body, and low tannin content, while the nose reveals notes of red fruits like cherries, raspberries, and strawberries. Being aromatic, intense, and textured, this Pinot Noir can be paired with vegetable dishes such as hollowed-out mushrooms filled with tofu cream and asparagus, topped with a pistachio foam and almond zest.

Fun fact: Manuel Michelini is the son of winemakers Andrea Mufatto and Gerardo Michelini, who share a method of interpreting the natural environment and its fruits, meticulously seeking the character of each geography. Together, they run the winery, producing wines from grapes harvested in three different terroirs: Uco Valley in Mendoza, Bierzo in Spain, and Maldonado in Uruguay.

This wine, made from grapes of Italian origin planted in the Lunlunta region of Maipú, has good structure and color, with the influence of oak evident but not overshadowing the expression of the varietal.

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It is gentle on the palate and aromatic, with an entry reminiscent of fresh red fruit, giving it a refreshing feel. Rodrigo Kohn suggests pairing it with stuffed pasta, like ravioli with smoked game meat or lamb, served with a rosehip sauce reduction.

Fun fact: Universo Paralelo Wines is a Single Vineyard wine line developed by Ignacio Pasman, fifth-generation member of the family that owns the historic Bodegas López, in collaboration with winemaker Juan Pablo Díaz. This project breaks away from the traditional molds of the family winery and has released a Chenin Blanc, a Malbec, a Cabernet Sauvignon from Agrelo, Luján de Cuyo, and the Sangiovese from Maipú.

This high-quality label is a limited production of only 2,000 bottles. It is a co-fermentation of three varietals: Malbec (48%) that provides juiciness; Cabernet Franc (46%), contributing freshness and menthol notes; and Syrah (6%) adding acidity. All sourced from a vineyard located on a small highland in Gualtallary (Uco Valley) at 1350 meters above sea level.

According to Rodrigo, this wine "screams" to be paired with a perfectly cooked rib-eye steak and a fresh salad, like colorful tomatoes and olive oil – simple and traditional. Alternatively, it could be served with a cannelloni stuffed with arugula and spinach, topped with almond milk sauce and mint leaves.

Fun fact: This exclusive wine was directed by Alberto Benetati, who chose to name it after a characteristic of the land where the raw material was grown. "Cos" refers to an elevation in the terrain, like a small hill, and "Cal" alludes to the calcareous soil of the area.

For this time of year, when fresh, easy-to-drink wines are in demand, either on their own or to accompany food – such as braised pork with demi-glace sauce and toasted hazelnuts – the sommelier recommends the San Pablo Blend from the Los Parajes line.

Winemaker Andrés Vignoni of Raquis combined 80% Cabernet Franc and 20% Malbec from the San Pablo region (Tupungato, Uco Valley) to produce only 1,294 bottles of this label, which is part of the Raquis Los Parajes line. Each wine in the series showcases the diversity of the Mendoza terroir and has its own unique identity. Besides the San Pablo, there’s also Gualtallary, Chacayes, and Altamira wines.

Fun fact: Andrés "El Mono" Vignoni is a fan of the band Los Piojos and managed to make his idol, Ciro Martínez, a fan of his wines. So much so that they have created and launched several labels together, including Tan Solo (Malbec and blend), Luz De Marfil (Chardonnay), and the duo of red wines Antes (blend of Cabernet Sauvignon and Malbec) and Después (Cabernet Franc and Malbec).