The director of winemaking at Achaval Ferrer tells db about the value of patience, battling against frost and rethinking the brand's packaging.
Growing up in Mendoza, Gustavo Rearte cultivated a deep passion for viticulture and winemaking in his homeland. Although he initially pursued medical studies, Rearte’s heart called him towards the world of wine. Over the last two decades, he has developed this passion everywhere from Marlborough to Napa Valley, Navarra and Tuscany. Since 2013, Rearte has been part of the Achaval Ferrer team. As director of winemaking, he has responsibility for capturing the best expression of his beloved Mendoza region.
What job did you imagine yourself doing when you were seven years old?
Like many children, I imagined myself as a firefighter. The idea of driving the fire truck with the siren blaring, rescuing animals from trees and helping people in need always attracted me.
Who first led you down the winemaking career path, and how?
What first drew me to winemaking was the opportunity to connect with nature and make an effort to respect and transcend it, sharing the experience with others. I remember spending time with winemakers during harvest season, learning about the process first-hand and experiencing the joy of creating something unique. That early exposure ignited my curiosity and passion for winemaking, leading me to explore my own path in this beautiful craft.
What’s the most recent lesson this job has taught you?
The lesson I’ve learned is about the climate and its impact on us. Year after year, climatological changes significantly affect everything we do, and producing grapes for our wines is no exception. Understanding the climate through winemaking has been an important discovery in my life.
If you were a wine, what would your back label say?
Originating from a 40-year-old vineyard in Luján de Cuyo, Mendoza, this blend of Malbec, Merlot and Cabernet Sauvignon offers multiple layers to communicate a single expression. The freshness of Malbec, together with the texture and elegance of Merlot, plus the knowledge of Cabernet Sauvignon, have created a wine that will evolve in complexity over time.
What’s the last book you read?
Atomic Habits by James Clear.
What’s the last live music performance you saw?
The Argentine alternative rock band Babasonicos.
What frustrates you most about the world of wine?
My biggest frustration comes from the criticisms and disqualifications among the players in this industry. The world of wine is too vast to not see that there is no absolute truth. Instead, it’s about how each producer interprets their vineyards and their unique methods of production.
Which sustainability initiative are you most proud of, and why?
Our Quimerino tier. This has been the latest line of wines that we have produced and has focused on sustainable materials in its packaging. The lightest bottle on the market, with a cork made from sugar cane polymer, it helps us understand that we can contribute a grain of sustainability to the environment. We are now changing all our packaging to lighter materials.
If you could change one thing about your wine region, what would it be?
To be less affected by late spring frosts. Over the past five years, we’ve experienced minor late frost events, which have been particularly challenging for small grape producers.
Which winemaker do you most admire, and why?
I have divided my admirations into three, each for something specific. I admire Roberto Cipresso, an Italian winemaker, for his passion and sensitivity. José Manuel Rodríguez, a Spanish winemaker, impresses me with his ability to embrace innovation while respecting traditional methods. Lastly, Silvio Alberto, an Argentine winemaker, stands out for his meticulous attention to technique.
Which missing skill do you most wish you possessed?
Patience. In recent years, I have been focusing on developing my patience to fully appreciate the natural processes of wine and their evolution. This understanding is essential for anticipating the future direction of wines.
What’s your idea of a perfect holiday?
Exploring a variety of gastronomic cultures, many wines to taste, family and friends to share.
What is the most pressing personal or professional ambition you’d like to fulfil?
The greatest ambition I have today is to be able to consolidate our portfolio of Achaval Ferrer wines around the world. I want to let people know that we have much more Malbec to share and other varietals that express a lot of complexity in Mendoza.
What would your final meal be? And what would you drink with it?
My last meal would be an Argentine ‘asado’ with my family and friends. I’d pair it with a vertical of the last 10 years of our Malbec Finca Altamira Single Vineyard.
