At a glance

Producer

O. Fournier

Region

Uco Valley, Mendoza, Argentina

Grape variety

Syrah, Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Smooth

Sweetness

Dry

Typical price

$35-$55 USD (as of 2024, depending on provenance/condition)

Tasting profile

Mature dark fruits (plum, blackberry), stewed fruits, leather, tobacco, earth, and dried herbs. Oak and spice now subtle.

Evolution: Primary fruit faded, tertiary notes dominant. Structure has mellowed, mouthfeel softer.

At peak: Best at peak between 2012–2018; currently elegant but fading. Drink for complexity, not freshness.

Structure

Acidity

Moderate to low, softened with age

Tannins

Integrated, silky, with some drying at the edges

Alcohol

Medium to high (typically 14%-14.5% ABV)

Aging potential

Original cellaring potential was about 10-12 years; now approaching decline

Drinking window

Peak drinking

2012 to 2018

Optimal window

2010 to 2020

Current status

Mature; near or just past peak

Current condition

The wine is in its tertiary phase, displaying aged notes; best enjoyed soon if bottles are well-stored.

The wine was crafted for medium-term aging. By now, the structure has softened and fruit has integrated with earthy and savory notes. Quality bottles show complex, developed character, but further aging will yield diminishing returns.

Food pairing

Grilled lamb, beef stew, game meats, mature hard cheeses, lentil or mushroom-based vegetarian dishes.

Serving

Decant

Yes (30 minutes) — The wine is 19 years old, which suggests it may benefit from decanting to enhance its aromas and flavors. The integrated tannins and medium body indicate it is likely ready to drink, but a short decanting can help soften any remaining tannic structure and allow the wine to open up.

Sustainability

Sustainability score: 5/10

Producer implemented some water conservation and drip irrigation in the Uco Valley’s arid climate; partial use of local labor; conventional viticulture in early 2000s (some movement to sustainable methods later, but not certified for 2006). Heavy glass bottles used.

In 2006, O. Fournier was focused on quality but had not yet adopted robust sustainability or organic programs. Environmental practices included irrigation efficiency and some energy management in the winery, but there was reliance on conventional farming inputs. Packaging involved heavy glass bottles (common among premium Mendoza producers at the time), which increases lifecycle emissions. The wine’s international shipping adds further to carbon footprint. Overall, average sustainability for the era, with room for significant improvement by modern standards.