Meet the Winemakers Tour in Mendoza

Imagine seeing your favourite band and getting a backstage pass. For wine lovers, that is exactly what this private tour in Mendoza is — except the stars are winemakers and the soundtrack is Malbec. You spend the day inside boutique wineries, meeting the people who actually make the wine, hearing the decisions behind each bottle and tasting alongside them in a relaxed, intimate setting.

What makes this tour different

Most Mendoza tours give you a scripted cellar visit led by a hospitality guide. Here, the conversation is with the winemaker or owner: why this parcel, why concrete instead of oak, what went wrong in a difficult vintage, how they blend. Because access depends on real availability, Peter confirms each meeting personally — that is the whole point of the tour, and the reason it cannot be a fixed itinerary.

What the day looks like

Hotel pickup in Mendoza city, Chacras de Coria or Luján de Cuyo in a private air-conditioned SUV.

• Winery one: vineyard and cellar walk with the winemaker, tasting straight from tank or barrel when the season allows.
• Winery two: lunch with the family or the team, paired with their own wines.
• Winery three: a small-production house — often only a few thousand bottles — for a final tasting of reserve and single-vineyard wines.
• Return: back at your hotel in the late afternoon.

Which winemakers will I meet?

It depends on your date and where they are working — harvest, blending or bottling. We regularly arrange meetings with boutique producers in Uco Valley and Luján de Cuyo, including small family projects with no public tasting room. You can read about many of them in our guide to the wineries of Mendoza.

What’s included

Private late-model SUV with a bilingual English/Spanish driver-guide, all winery and lunch bookings, bottled water, insurance and hotel pickup and drop-off. From USD 150 per person; tasting fees, lunch and gratuities are paid at each winery.

Practical details

• Duration: full day, approximately 9 hours.
• Group size: private departures from 2 people; best for small groups, since access is intimate.
• Best season: February to April for harvest and blending, when winemakers are most hands-on; year-round otherwise.
• Level: ideal for travellers who already enjoy wine and want the story behind the bottle.

Tell Peter your dates and what you want to understand — terroir, biodynamics, blending — and he’ll build the day around the right people.