History 
Bodegas Chandon was established by Moët & Chandon in Mendoza, Argentina in 1959. This was both the first subsidiary of Moët & Chandon outside of France, and the first in Argentina by a French champagne house.
In Argentina, most of the wine is produced in the province of Mendoza. Within the province of Mendoza, the Lujan de Cuyo subdistrict has the best reputation among the classic regions, and within Lujan de Cuyo, Perdriel has a special importance. For their winery, Moët restored and rebuilt a 1898 winery in the heart of the Perdriel district, near the Los Aromos vineyard.
Vineyards
  
This vineyard is located at 3200 ft above sea level, and is densely planted with old vine, ungrafted Cabernet Sauvignon. These vines, irrigated with the pure water running from Andean glaciers, produce some of the most profound Cabernet Sauvignon in South America.
Another vineyard source is the exceptional Las Compuertas vineyard on the Vistalba terrace, located at 3500 ft above sea level. This site was densely planted with ungrafted Malbec vines in 1929, making use of the same system of flood irrigation.
The last vineyard is Tupungato, located at a wild and beautiful sited south of the winery in the Uco Valley (but still in Mendoza province). This vineyard was planted 10 years ago in the modern style with Chardonnay and a bit of Pinot Noir. This site, located at 3900 ft elevation, provides an ideal environment for these delicate grapes.
The winery is a restoration of a property founded in 1898 in the Perdriel district, where winemaker Roberto de la Mota combines tradition with the best of modern technique to craft these delicious wines.
Winemaking
The black grapes are crushed and treated to a cold soak prior to a cool fermentation in stainless steel tanks calibrated to the size of the parcels. After a maceration of 2 – 5 weeks depending on the potential of the wine, the wine is pressed, blended, and aged in barrel. During the aging process, the wines are racked every three months. The varietal tier is aged 6 months in cak, the Reserva tier a year for Malbec and Cabernet and 7 – 9 months for the Chardonnay.
The Afincado wines undergo a five week low temperature fermentation and maceration, and both of the wines age a year and a half in barrel and another year in bottle prior to release.
Chardonnay is harvested quickly and pressed gently to reduce bitter flavors. In some cases, the fruit is tank-fermented, while for the Reserva, it is barrel fermented and aged in oak for six months on the lees, which are stirred weekly.
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History
Cheval des Andes is a joint venture between Terrazas de los Andes and Pierre Lurton, the winemaker at the illustrious Cheval Blanc estate in St. Émilion. This legendary Bordeaux estate, founded in 1832, is renowned for producing some of the region’s most expensive wines. One bottle of the highly regarded 1947 vintage set a record for the estate with a resale at auction for $109,324.00.
Pierre Lurton, intrigued by the ties between St. Émilion and the Malbec grape that is grown so successfully in Argentina, proposed a joint venture in 1999 after discovering the beauties of old vine Malbec from the Las Compuertas vineyard on the Vistalba Terrace.
The first few vintages were blended by Pierre Lurton under the direction of the winemaker responsible for Terrazas. Today, however, there is a dedicated winemaker for Cheval des Andes in the person of Nicolas Audebert, formerly of Krug champagne, and a separate facility is under construction.
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History
Founded in 1994 by the Marnier-Lapostolle family (owners of Grand Marnier and Chateau de Sancerre), Lapostolle is an example of the results that can be achieved through the marriage of French know-how and the perfect vine-growing conditions to be found in Chile. These conditions are the product of three main influences - a mild climate cooled by ocean breezes, a lack of the phylloxera vine louse, and a winter-only rainfall pattern.
Vineyards
Lapostolle has been a leader in spearheading the development of vineyards in different subregions in order to maximize the benefits of Chile’s climates for the production of different varietals. In all of the vineyards of Lapostolle, the vine canopy is managed to achieve optimal ripeness and fruit yield is controlled to ensure great concentration. All picking is done by hand, in small baskets, and fruit is subjected to rigorous sorting to ensure quality throughout the winemaking process.
Chardonnay is sourced in Casablanca, which is the coolest of Chile’s viticultural regions. The “Atalayas Vineyard” there was planted at a high density in 1996 on hilly terrain with poor volcanic soil, which holds the natural vigor of the vine in check, allowing the grapes to ripen fully. This vineyard is the source for the highly acclaimed Cuvee Alexandre Chardonnay, which is whole-cluster pressed, with partial barrel fermentation and aging and partial stainless steel fermentation to preserve the freshness of the fruit. A very small amount of Pinot Noir is also produced there. Classic Chardonnay is also sourced exclusively from Casablanca vineyards.
 The wineries flagship "Apalta" vineyards are located on 120 ha located in the Apalta valley, in the Colchagua subregion of the Rapel Valley. They are planted in sandy, south-facing soils (cool in the southern hemisphere), over a deeper stratum of clay. The deep clay holds the moisture in reserve for when it is most needed in the summer months, permitting the practice of non-irrigation viticulture. These vineyards produce some of the most deliciously concentrated fruit in Chile. The average age of vines is very old (75% of them are between 50 – 80 years of age) and the vineyards are densely planted, adding to the optimal conditions outlined above. The “Apalta Vineyard” produces the famous Clos Apalta as well as the Cuvée Alexandre Merlot and Cabernet Sauvignon. Classic Merlot is also sourced partially from Apalta with the balance coming from the surrounding Colchagua Valley.
Classic Sauvignon Blanc & Cuvee Alexandre Syrah are both sourced exclusively from Lapostolle’s 117 ha “Las Kuras Estate Vineyard” in the Requinoa subsection of the Northern Rapel Valley. This region is an ancient dry riverbed noted for its abundance of smooth, round stones (much like parts of the Rhone valley in France) that provide excellent drainage. The vineyards proximity to the Andes also ensures cold nights, which lengthens the growing season and aides in the development of bright fruit characteristics and acidity. The stones release stored heat during the night, protecting the root systems from the cold air descending from the mountains. These vineyards produce small grapes with thick skins and intense varietal flavors. Classic Cabernet is also sourced primarily from Las Kuras, with the balance coming from Colchagua.
The wines are made by Jacques Begarie in consultation with the famed Michel Rolland (who has an exclusive contract with Lapostolle in Chile).
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History
Cape Mentelle was established by David Honen in 1970, making it one of the first vineyards in the Margaret River or Western Australia. The original vineyard was in the high-quality Wallcliffe subregion, and subsequent vineyards have been planted in other subregions in the south of the Margaret River area, in Chapman Brook and Witchcliffe. Today, there are 120 hectares (ha) of vineyards (almost 300 acres).
The winemaking at Cape Mentelle is the day-to-day responsibility of Robert Mann, who joined team headed by Dr. Tony Jordan, a winemaker and viticulturalist respected throughout the world for his keen insight into Australia as well as all aspects of wine production.
Western Australia and the Margaret River
The superb wines of Cape Mentelle are produced in the Margaret River region of Western Australia. Western Australia as a whole accounts for only a tiny portion of total Australian wine production, but an increasingly great share of fine wine production. The Margaret River region to the south at the bottom of Geographe Bay has a much more temperate climate than the area around Perth. This is due to the maritime influence and the Antarctic current. The region is also distinguished by the fine gravel beds over granite that provide great drainage, allowing the grapes to ripen fully even in the climate, which is cooler than many in Australia.
Tom Stevenson notes of the Margaret River in his New Sotheby’s Wine Encyclopedia that “This is Australia’s premier region for wine lovers who seek class and finesse, rather than weight and glory…The greatness of Margaret River wines cannot be disputed. This is because the quality of fruit is better than elsewhere in Australia”.
The fruit for the flagship estate Cabernet comes from the Wallcliffe vineyard in the subregion of the same name, near the banks of the Margaret River itself. This vineyard was planted between 1970 – 1972. This site is particularly exposed to the ocean influence, since it is located a mere 4 miles from the Indan Ocean with a south-west aspect, making it a cool, late-ripening site. The canopy is thinned by leaf removal and shoot training in order to emphasize the ripeness of the fruit.
Other vineyard sources include the Trinders vineyard adjacent to the Wallcliffe vineyard, planted in 1988, which provides the majority of the fruit for the Cab/Merlot and Sauv Blanc/Semillon blends. The Foxcliffe is a warmer site, planted to black grapes and located less than two miles from the Margaret River, and Chapman Brook which is a cooler vineyard with heavier soils planted to white varieties.
Winemaking
The fruit is carefully sorted before reaching the winery to ensure that only top-quality grapes are used. The grapes are crushed only lightly, and a very short pre-fermentation maceration is used. Fermentation is fairly cool and slow, with gentle pumping over to ensure extraction of color and tannin. A four week post-fermentation also helps ensure extraction of the ripest tannins. The wine is pressed and inoculated and undergoes malolactic fermentation in tank before being racked into barrel. 75% of the wood is new, and it is evenly divided between French and American oak. The wine is aged 18 months before being coarsely filtered and bottled.
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History
Cloudy Bay was founded in 1985 by Australian David Hohnen, also founder of the Margaret River property Cape Mentelle. Intrigued by the possibilities of Marlborough Sauvignon Blanc, David began to craft the Cloudy Bay Style.
The first wine was produced with great critical acclaim in New Zealand and Australia, and soon became immensely popular in the United Kingdom and the United States as well. In large measure due to this acclaim, the Marlborough region of New Zealand is today one of the reference standards for Sauvingon Blanc.
Location 
Wine production in Marlborough is concentrated in the valley of the Wairau river valley, where the climate is very cool, but sunny, with more sunlight yearly than any other region. The river deposited deep gravel beds, which provide an ideal soil structure for the production of fine wine. Grapes also benefit from a long hang time due to dry autumns that allow growers to leave grapes on the vine until late in the season.
The winery currently has three vineyards totaling 140 hectares (nearly 350 acres) in three sites. The oldest vineyards are the “Estate Vineyard” near the winery in the Wairau Valley at Rapaura. These are planted mostly to Sauvignon Blanc with a bit of Chardonnay. The Widow’s Block was purchased in 1998 after the sale to LVMH was completed, and this site is also planted predominately to Sauvignon Blanc with a bit of Pinot Noir. Barracks Block Vineyard is a vineyard just coming into production, and is dedicated to Pinot Noir. Additional estate vineyards are located in nearby Renwick at in the Brancott Valley.
Winemaking
In terms of wine style, the focus has been squarely on the fruit. The Sauvignon Blanc is picked at night as ripe as possible, lightly pressed, fermented in stainless and aged on the lees for about two months.
The Chardonnay is mostly hand picked and fermented half in stainless and half in used French oak. Part of these ferments were carried out using wild yeast, and a malolactic fermentation was also blocked on a portion. The wines were aged for a year.
Pinot Noir is fermented on wild yeasts in stainless tanks and extraction is assured by hand punching for light color. Malolactic fermentation is carried out in French casks, about half of which are new.
The Te Koko is a separate expression of Sauvignon Blanc (NOT a reserve wine) that is produced in a different way. It is a mix of destemmed fruit and fruit that has been whole cluster pressed. The wine is fermented in cask on wild yeasts and aged for 18 months.
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History
Green Point is a 44 hectare vineyard and winery founded in 1986 by Moët & Chandon on a spur of land running from Yeringberg Hill to the Yarra River, in the heart of Victoria’s Yarra Valley. The name comes from the fact that the property is founded on deep soils that retain water even through long, dry summers. This, along with the region’s east facing slopes, provides an ideal area for growing wine grapes.
Location
Estate vineyards are located in several subregions. The main Chardonnay vineyard is the Green Point Vineyard and other vineyards in Coldstream, in the heart of the Yarra Valley. This fruit is blended with some from the Strathbogie Ranges in the Victorian highlands to give the wine lighter, more structured notes and firm acidity. The Shiraz comes is made with fruit from Heathcote, the Yarra Valley and Rutherglen.
Winemaking
The grapes for the Chardonnays are whole cluster pressed and settled prior to fermentation in a combination of new and old French oak barrels. Partial wild yeast fermentation and malolactic fermentation is used. All of the wines are aged on the lees with bâtonnage for ten months. The Reserve Chardonnay is a barrel selection of the best lots and parcels, and only a small proportion undergoes malolactic in order to retain bright fruit character.
For the Shiraz, the lots are fermented separately in temperature-controlled stainless steel tanks, with extraction assured by a combination of gentle punching down and pumping over. At the end of the alcoholic fermentation, the wine is pressed and racked into barrel to complete malolactic fermentation.
For the Reserve Shiraz, the fruit is destemmed, crushed, and cold-soaked prior to fermentation in open top fermenters. Extraction assured by gentle punching down by hand. At the end of the alcoholic fermentation, the wine is pressed and racked into barrel to complete malolactic fermentation.
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