Think of Argentinian wine and it’s likely that one grape will spring immediately to mind: Malbec. And with good reason; it has become that country’s ‘signature’ variety and its rich, dark, savoury flavours are a perfect foil for the local beef-dominated cuisine.
Yet, although Malbec is the most widely planted wine grape in Argentina, it accounts for only one sixth of the total vineyard area. Other red varieties such as Bonarda, Cabernet Sauvignon and Syrah occupy significant chunks of the land as do less well-known but more traditional grapes such as Criolla Grande and Cereza (both pink-skinned) and whites such as Pedro Giminez (not to be confused with Spain’s Pedro Ximinez) and Torrontes.
But there’s one variety that, while it barely registers there at the moment, may have more potential to thrive in Argentina than any of those: Cabernet Franc. Native to France, it can often struggle to ripen fully in Bordeaux producing ‘green’, herbaceous flavours in the wine as a result, while in the Loire, it has definitely performed better as the climate has warmed in the last decade or so, giving some delicious Chinons and Saumur-Champignys.
So, it seems that warmth and sunlight are important to getting the best out of Cabernet Franc, and it should get plenty of both in the thin, unpolluted air at altitude in Argentina’s Mendoza region.
Monteagrelo’s Bressia Cabernet Franc (Grape and Grind, £14.99) is a good example of the results we can expect. Clearly no issues with ripeness here as the wine comes out at 14.5% alcohol (although there was no sense of this level from the wine in the glass). But you do find a lovely richness in the mouth and a mixture of attractive cooked plum and dried-fruit flavours, all rounded out by 12 months in barrel – almost certainly mainly older wood as there is no overt oakiness in the wine.
Next time you’re buying wine from Argentina, look beyond Malbec (however tasty some of those wines are) and seek out a Cabernet Franc instead. I don’t think you’ll be disappointed.