Argentina’s New Wave: An Interview with Corazon Del Sol’s Luciano Bastias
In the Uco Valley of Argentina, there are already a handful of well-established generational names that have made their name using the country’s signature grape, Malbec. However, there’s a new wave of wineries starting to establish themselves as worthy colleagues. One such winery is the subject of our interview today. The estate is located in Los Chacayes, a pocket of Argentina noted for delivering Malbecs that punch above their weight. Across 20 acres, the vineyard mainly grows Rhône and Bordeaux grapes: Malbec, Cabernet Franc, Grenache, Syrah, Cabernet Sauvignon, and Mourvèdre. At 3,600 feet, the altitude sharpens the wine’s acidity while the seasonal precipitation stays cooperative enough to make organic farming feasible. We recently sat down with Corazon del Sol’s head winemaker, Luciano Bastias, to have a quiet chat about recent ongoings at the winery, recent awards and most importantly: wine. Stick around at the end for a review of recent offerings.
This interview has been lightly edited.
Drinkhacker: First and foremost, congratulations on your recent awards from Tim Atkin. Any time Tim presents an award of this magnitude, it certainly draws well-deserved attention to the work you are undertaking. So let’s start there: Awards bring prestige and notoriety, but they also raise expectations. Are you finding it challenging to balance the desire to innovate with the pressure to repeat past successes?
Luciano Bastias: I don’t find it too difficult, but rather see it as a challenge that motivates us to stay in constant evolution. It pushes us not to become complacent, but to work continuously on improving our craft. Every year, we aim to refine each wine further while remaining open to creating new products and exploring innovative ideas. Balancing tradition with innovation is crucial, and I believe that embracing this challenge helps us grow and push the boundaries of what we can achieve.
Drinkhacker: Los Chacayes can be characterized by its extremes: specifically, high altitude, intense UV, and swings in temperature. How do you determine when it is appropriate to harness those extremes or try to tame them in a given vintage?
Luciano Bastias: The extremes of Los Chacayes directly influence the expression of our wines and the quality of the harvest. To decide when to leverage these conditions or to control them, we carry out detailed monitoring of climate variables during the development stages of the grapes throughout the season.
It’s worth noting that our vines have adapted very well to these extremes, a result of years of dedicated work and experience. Understanding the behavior of each variety and applying the right agricultural practices for each has been a continuous learning process. Our goal is to understand how these factors impact ripening and vine health, and to adapt our practices accordingly.
Typically, we choose techniques that strengthen the grape skins to take advantage of the robustness these extremes can impart. Ultimately, the key lies in constant observation and experience, which guide us in knowing when it’s beneficial to allow these conditions to enhance the wine’s expression, and when it’s better to control them to ensure excellence at every harvest.
Drinkhacker: As someone shaping the identity of a relatively young movement, do you feel a responsibility to define a “signature style” or do you feel an imperative to encourage diversity of expression among your neighbors?
Luciano Bastias: I believe that fostering diversity of expression is vital for a young movement’s growth. I prefer to support others in exploring their own styles rather than defining a single “signature” style. Variety introduces new ideas and strengthens the collective identity, which is essential for development.
Drinkhacker: Much like high-end culinary experiences, extreme sites can produce spectacular wines, but they can also push vines and winemakers to limits. Have there been moments where the vineyard tested you more than you expected?
Luciano Bastias: Absolutely. In a place as extreme as Los Chacayes, the vineyard constantly puts us to the test—there’s no room for complacency. The mountain climate is highly changeable, which makes it very challenging to predict what will happen from year to year. This variability keeps us alert and prepared for whatever the season brings.
Drinkhacker: Grenache is often described as transparent to its terroir. How does Block 13 in the Revana Vineyard reveal itself differently compared to your other parcels?
Luciano Bastias: The soils of Los Chacayes are alluvial and very heterogenous. Block 13, in particular, is located in the lowest part of the property, where the soils are deeper. This results in a different, slower, and more balanced ripening process compared to other blocks. Thanks to these characteristics, this parcel is better suited for vinification as a red wine, since the typically tough tannins of Garnacha mature more harmoniously. This allows us to craft wines that are more elegant, balanced, and structured.
Drinkhacker: In a country celebrated for Malbec, you’ve chosen to champion Rhône varieties. Do you see this as swimming upstream, or are there changing tastes in Argentina’s wine culture slowly emerging to the surface?
Luciano Bastias: Malbec will always be the grape that most represents Argentina; it is the cornerstone of our identity. However, Rhône varieties were introduced to appeal to a consumer seeking alternatives beyond the traditional styles. Historically, Argentina has produced very structured, bold, and heavy wines, and there has been a lack of lighter, more drinkable options that don’t necessarily require food pairing.
I often draw an analogy with the great Cabernets of Napa or the Pinot Noirs of Oregon and Sonoma. Here in Argentina, we’ve been missing a variety that could serve a similar role in our market, like Pinot Noir does in the United States. While good Pinot wines are made here, we are still a long way from reaching the same level of quality.
I believe that trying to make Malbec or Cabernet Sauvignon fulfill that lighter, versatile role has been a mistake, because it’s not in their natural character. I see the most promising path in varieties like Garnacha, which can offer the freshness and adaptability we’re looking for.
Drinkhacker: In the press release announcing your award, you described winemaking as a “team win.” How do you ensure the hands in the vineyard and in the cellar share the same vision for a wine that may not be released for several years?
Luciano Bastias: I believe the first step is understanding what Corazón del Sol is and what our vision of wine entails. From there, we need to clearly define where we want to go and what our goals are. Then, it’s essential to communicate the passion with which we work, share all of our experience, and over time, build a strong and committed team. It’s also crucial not to be closed off only to our own beliefs but to listen and accept constructive criticism, fostering an environment of collaboration and trust.
Drinkhacker: Working harvests across Bordeaux, Napa, Oregon, and Argentina has gifted you a rare vantage point. What is one lesson from each of those regions that you carried with you to Los Chacayes? What’s the biggest one you’ve deliberately left behind?
Luciano Bastias: Honestly, it has been a true privilege and an incredible experience that this marvelous world of wine offers us. Each place I’ve visited has taught me valuable lessons; I focus deeply on learning their culture, their unique interpretation of wine, and their vineyards, without losing sight of my own vision.
All these experiences, besides exposing me to different winemaking styles, help me continually refine and perfect my approach. Working at a château in Bordeaux with over 300 years of history is something extraordinary; it’s about understanding where everything comes from, its origins, and the reasons behind every detail. It deeply influenced me, especially in developing a strong respect for the terroir and learning how to bring that character into every bottle.
From Napa, I take the experience of managing high levels of intensity and concentration, always respecting freshness and energy in the wine. I also learned the importance of innovation and precise control during winemaking to create wines that are powerful yet balanced, and that express the quality of Californian terroirs.
In Oregon, I embraced the philosophy of authentic fruit expression and the importance of a diversity of styles. Every vineyard block has its own personality, and it’s essential to adapt our techniques to highlight those unique characteristics. The attention to detail and respect for the varietal and natural expression of each vineyard are lessons I carry with me.
Drinkhacker: Wine is both a product of agriculture and a cultural artifact. If someone opened a bottle of your wine 20 years from now, what story would you hope it tells about you, Los Chacayes, and the present-day state of wine in Argentina?
Luciano Bastias: If, when opening that bottle in 20 years, the wine is in excellent condition—showing balanced evolution and a clear reflection of the terroir of Los Chacayes—then it will be speaking volumes about us and about Argentina. When a wine reaches such harmony, it needs no further explanation; it speaks for itself.
I am confident that at Corazón del Sol we are producing wines of remarkable quality and aging potential. I trust that as that bottles are opened decades from now, everything will be in its rightful place, continuing to tell an authentic story—one that truly embodies our time and our land.
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And now: our thoughts on the wines of Corazon del Sol.
2021 Corazon del Sol Los Chacayes Gran Malbec Revana – 100% Malbec aged for 24 months in various oak barrels (new, 2nd use, neutral French oak). This wastes no time getting down to business, and so it may be wise to let this air out for a little while before enjoying. As Gran Malbecs ought to be, it’s quite big and burly. Notes of cherry and plum run throughout, with mocha stepping as it unfolds in the glass. Strawberry and vanilla an entrance on the palate, but the real story is how neatly everything holds together. Acidity, tannins, and oak all stay in their lanes, never veering into the jammy territory that can sometimes derail a glass. As good a Gran Malbec as any of the multi-generational big hitters of Argentina. In some instances, possibly even better. A / $100
2022 Corazon del Sol Los Chacayes GSM Revana Single Block 13 – The nose opens with a rather beefy lineup of rhubarb, plum, and just enough espresso bean to keep things interesting. Grenache takes the early spotlight, but the Syrah eventually arrives to add a bit more heft, layering that roasted plum from the nose and milk chocolate over a frame of balanced acidity. A touch of clove and a grind of black pepper pop up on a finish that’s quite approachable and surprisingly mild. Enjoyable right now with steak, but also lively enough to hint that it will improve down the line a year or so. A- / $70
2022 Corazon del Sol Los Chacayes Cabernet Franc Revana – The classic quartet of Uco Valley aromas of cured meat, blackberry, leather, and charred oak set the stage, and they are slightly untamed at first. Give it air and the palate opens generously, juicy and textured, with blackberry and cassis leading the charge alongside a subtle spice keeping things lively. Like all else here, the finish comes across firmly, but without the peppery heat that sometimes remains behind with Cabernet Francs from this region. B+ / $35
2023 Corazon Del Sol Los Chacayes Malbec – A decidedly muted affair when compared to the Gran Reserva on the nose, with notes of blackberry and violet toned down, allowing raspberry, thyme and a touch of graphite to step into frame. Dark fruit holds the spotlight on the palate before vanilla and a light touch of cinnamon linger about on the finish. B+ / $30
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