Lunch @ La Parolaccia del Mare, Buenos Aires. Nice floral nose. Stony, citrus-driven palate that, stylistically, reminded me of a Chablis. Crisp and refreshing, with good intensity and length, but a fair amount of oak on the finish.

Dinner @ La Cabrera, Buenos Aires. Quite fruit-forward, with concentrated dark fruit and an interesting smoky/earthy/tobacco flavor component that began to show with some time in the glass. Slight dill pickle flavor, reflecting its 20% American oak treatment. Good acid balance, but didn't have quite enough tannin or structure to stand up to our (huge) grilled Argentinian steaks.

Tasting @ Terroir, Buenos Aires. A crisp, interesting effort. Vinified in the traditional Champagne method. Fragrant watermelon rind and fresh strawberries. Ultra-fine bubbles. Fruity but quite dry on the palate. Quite tasty. Not a particularly structured or age-worthy sparkler, but much more than a simple quaffer. I thought this producer's regular NV (see TN) was a touch better.

Tasting @ Terroir, Buenos Aires. 70% Tokay Friulano, 20% Pinot Gris, 8% Chardonnay, 2% Torrontés. White-gold color. Highly aromatic, floral nose that reminded me of Condrieu. On the palate, this shows fresh, layered flavors of melon and kiwi. Crisp acidity. Nicely balanced. A little foxy/animalistic on the finish. Excellent and very interesting.

Tasting @ Terroir, Buenos Aires. Approximately 250 cases produced. Deep, rich, concentrated dark fruit. Structured, inky, and still primal. Long, ripely tannic finish. Plenty of new oak. After 3-4 hours of air, this began to integrate and unfold, revealing lots of black licorice/anise. A large-scaled Malbec, but not a monster. Excellent.

Dinner @ Pura Tierra, Buenos Aires. After tasting this producer's NV Rosé (see TN), I was interested to try this blend of Pinot Noir and Chardonnay. Like the Rosé, this is vinified in the traditional Champagne method. Nice deep dark honey color. Fine mousse. Toast, citrus, and nuts. Lightly sweet with good body and crisp acidity. Not for aging; very tasty.