Much is said about the “great value” of South American wine, but a lot of the time, that just means the wines are inexpensive. For me, in order for a wine to truly be a great value, it needs to offer both greatness and value—a tricky feat in just about any wine region. This tasty Cabernet from Mendoza is one of the select few that nails both sides of the QPR equation.
You really get a lot for your $20 bill here: “Expresión” is soft and substantial, but it’s not an aggressive fruit bomb—it combines a lot of the qualities of really good California Cabernet with some savory, Bordeaux-like undertones. Plus, it has a firm mineral imprint and a lasting freshness that is often absent from Cabernet Sauvignons at this price point. This is one of the finest values I’ve encountered from South America, without a doubt!
Mi Terruño, Spanish for “my terroir,” is a collaboration between three Argentine siblings whose family has been making wine in Mendoza since 1960. Maria-Eugenia Baigorria runs the show as viticulturist and winemaker, combining modern technology with traditional techniques to capture the terroir of their prime holdings through a lens of old-vine plantings. Today’s wine is 100% Cabernet Sauvignon, sourced from two distinct Mendoza sites—one in the dense clay-dominant soils of Maipu, the other in the rugged, rocky mountains of Uco Valley. Expresión is all about finding the fruit’s purest form, and Baigorria makes sure that’s realized in the winery: No new oak is used—half the wine matures in stainless steel, with the other half in neutral French and American oak.
This may not be the most complex Cabernet Sauvignon you’ve ever tasted, but it is a downright delicious bottle for just 20 bucks, which makes it a different kind of delight. Inky, opaque, and fruit-forward, but definitely not over the top, today’s wine is a burst of plump blueberry and plum. There’s an appealing green herbal character here, with parsley, oregano, and mint notes that add really refreshing lift to an otherwise round, generous wine. The tannins are velvety soft and so approachable, so drink this sooner rather than later—within the next 2-3 years—after an optional 15-minute decant. Enjoy it at 60 degrees in an all-purpose stem with a nice juicy steak, dressed in plenty of fresh herbs and cracked black pepper.
