Wines Mendoza Domaine Nico - Pinot Noir Histoire d'A - Soeur et frères - 2020

Domaine Nico's "Cuvée Pinot Noir Histoire d'A - Soeur et frères" 2020 from Mendoza is a striking example of Argentinian Pinot Noir finesse. Crafted from carefully selected Pinot Noir grapes, this cuvée reflects the cooler microclimates of Mendoza’s upper valleys, notably benefiting from the altitude’s moderating influence on temperature. The 2020 vintage yielded wines with excellent purity and concentration, thanks to favourable weather conditions throughout the growing season. Vinification here emphasises the grape’s delicate expression: after a gentle crushing, fermentation takes place in small vats, often with partial whole-bunch inclusion to preserve aromatic complexity. Maturation is done in French oak barriques, imparting subtle structure without overwhelming the wine’s natural elegance.

Mendoza, while globally famed for its Malbec, has seen a renaissance for Burgundian varietals—particularly in high-elevation sites often exceeding 1,000 metres above sea level. The climatic conditions here are defined by sunny days, cool nights, and minimal rainfall, creating an ideal environment for Pinot Noir’s slow, balanced ripening. The region’s alluvial soils, rich in sand and gravel, provide excellent drainage, encouraging deep root systems and imparting a mineral streak to the wines. Mendoza’s viticultural history stretches back to the 16th century, but it is in recent decades that local producers have begun to challenge the world’s finest with cool-climate reds.

Given the wine’s aromatic profile and vivacity—a bouquet of fresh raspberries, wild strawberries, rose petals, and a hint of subtle spice—ideal food matches include herb-roasted duck breast, grilled salmon, or mushroom risotto. Those seeking a regional touch might serve it with empanadas filled with roasted vegetables or Patagonian lamb lightly seasoned to complement, not overpower, the wine’s nuanced flavours.

For optimal appreciation, serve this Pinot Noir slightly cool, around 14-16°C. Decanting for thirty minutes will unveil its floral and red fruit spectrum while softening any youthful tannins. Enjoy within the next five years for peak vibrancy, though it may gain further complexity with short-term cellaring.