We start our Argentine adventure in Buenos Aires, a city that lives at full volume. Today is about joining in, not watching: rolling up our sleeves in a local kitchen or learning a few steps of tango from people who’ve danced it all their lives. L...

Today we slow down and live the way the city does best. Expect sun-soaked hours, a long lunch at a classic parrilla with steak and Malbec that previews the week ahead, and an afternoon of the kind of Buenos Aires that never makes the postcards. By...

Argentina reveres beef and Buenos Aires does it best. We sit down at a classic parrilla for perfectly charred cuts, chimichurri and a lineup of Malbecs that previews the week ahead. Think of it as day one of your education, served medium rare.

Today the journey begins. Guests joining us directly arrive at Mendoza’s airport, and those coming from our Buenos Aires extension fly in with Luciano after two days of porteño life. Private transfers take everyone through the vineyards of Luján d...

Some restaurants hand you a wine list. At Azafrán, you walk into the cellar. Mendoza’s Michelin-starred dining room is built around a glass-fronted cellar of more than 300 Argentine labels, and guests choose their bottle among the racks with the s...

Today we go to where Argentine Malbec first made its name. Luján de Cuyo is Mendoza’s historic heartland, home to some of the country’s oldest vineyards, gnarled vines planted generations ago that still produce wines of remarkable depth. We visit ...

Yesterday was the introduction. Today we go deeper. We explore Luján’s distinct subregions, places like Agrelo, Perdriel and Vistalba, and taste how a few miles and a few hundred feet of elevation change everything in the glass. This is where your...

Today we trade the old vineyards of Luján de Cuyo for the high country. A deluxe coach takes us south along the foot of the Andes as the peaks rise higher and the vineyards climb with them. By the time we reach Casa de Uco, our home for the next t...

We climb toward the Andes into the Valle de Uco, the region that has transformed Argentine wine over the past two decades. Here vineyards sit more than 4,000 feet up, where bright sun, cold nights and mountain soils give wines a freshness and tens...

Yesterday you learned what altitude does. Today you learn what the ground does. We go deeper into Uco’s celebrated subregions, places like Gualtallary, Los Chacayes and Paraje Altamira, where limestone, stones and sand give the same grape complete...

We end the week the most Argentine way possible: around the fire. Siete Fuegos is the Valle de Uco restaurant of Francis Mallmann, the chef who brought Patagonian open-fire cooking to the world’s attention. It’s named for the seven fire techniques...

After a last breakfast with the Andes outside the window, we say goodbye to wine country. Private transfers take you to Mendoza’s airport for your journey home, or on to your next adventure. You leave with a sharper palate, a camera roll full of m...