CUVELIER LOS ANDES VINEYARD When the wine is in the blood
Their vineyards are located on a terrain of alluvial stones and sands with a climate that is typical of the outskirts of the Andes Mountains. The climate at Mendoza is characterised by hot and dry days and cool, airy nights. It is an inspiring setting at the foothills of the highest part of the Andes, perfect for the 55 hectares dedicated to the farming of grapes.
Speaking with the Company President, Baptiste Cuvelier, it is quickly apparent that The Cuvelier family take the cultivation and creation of the finest wines very seriously. A family tradition, they first entered the world of wine in 1804 when Henri Cuvelier founded H. Cuvelier & Fils. Since then they have expanded their presence with every consecutive generation including the ownership of the renowned Château LéovillePoyferré, Second Classified Growth in SaintJulien, Bordeaux, France. We spoke with Baptiste to discover not only the background to this legacy but also what has made their winery so successful over the years.
THE VINEYARDS Cuvelier Los Andes Wines are made exclusively from grapes grown within their own vineyard at an altitude of 3000 feet (915 metres) above sea level. Their low yield, biodynamic vine growing techniques are organic and considered to be quite unique in the industry and responsible for their incredible taste.
“Wine making takes dedication and patience,” he says, “And we wouldn’t be able to produce outstanding wines if we didn’t produce outstanding grapes. Which is why we are completely Estate-grown and all our efforts go to our vine growing.” He continues, “Every vine needs to be looked after and nurtured so that it can grow well. The greater the care and attention administered the better the grape. It is about stopping at each vine and understanding what each individual can produce and adapting the overall strategy so all grapes in the plot reach the targeted maturity at the same moment. The same philosophy has been applied to our business.”
68
