Step 4
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The Argentine Pivot
The country's biggest shift in 30 years. Through the 1990s and 2000s, Argentine winemakers extracted aggressively. The wines were dark, powerful, ripe — designed to compete with Napa and Bordeaux on muscle. Critics loved them. Some palates got tired of them.
Today, the country's best producers extract less. Shorter macerations. Gentler punch-downs. Whole-cluster fermentation (using uncrushed grapes for extra finesse). The new Argentine Malbec is lighter on its feet — fragrant, layered, alive instead of just powerful.
This is the new Argentina. The same altitude, the same vineyards, but a completely different philosophy of how to bring them into the bottle.
