Catamarca is a wine-producing region in the north-west of Argentina in the midst of the Andes mountain range. This remote corner of Argentina has only recently become associated with wines of export quality, and until the beginning of the 21st century, only table grapes and raisins were grown here. As with other Argentinian wine regions, though, quality and commercial focus are rapidly increasing, and plantings of Torrontes, Syrah and Malbec are rising throughout the region.
(©Wines of Argentina)
The viticultural zone of Catamarca covers the administrative area of the same name, and is sandwiched between the better-known regions of Salta in the north and La Rioja in the south. While Catamarca is a large province, its mountainous terrain means that only around 6200 acres (2500ha) is planted to vine. To put this in perspective, the small Napa Valley sub-region of Rutherford covers an area of roughly the same size.
Viticulture in Catamarca is largely concentrated on the banks of the Abaucan River, from the high-quality region of Fiambala to the more-productive region of Tinogasta in the south of the province. Like most of Argentina, Catamarca has a balance of low latitude and high altitude that is conducive to viticulture – high temperatures associated with low latitude are moderated by elevations that reach as high as 5000ft (1500m) above sea level. This altitude is associated with more-intense sunlight during the day, but evenings are cooled significantly by cold alpine air from the mountains. During the growing season, this diurnal temperature variation extends the ripening period and allows grapes to develop rich varietal character while retaining acidity.
Catamarca falls under the considerable rain shadow of the Andes, and as a result is dry and hot, particularly in the summer. Fortunately, the mountains provide an abundant supply of melted snow for irrigation, which is brought into the region by the river. This allows viticulturists a great deal of control over the growth of the vines: by limiting water in the vineyard, they can reduce vigor and yields, leading to more-concentrated wines with a great depth of flavor.
