A Job For Ants
Epicure Magazine|April 2020
Winemaker Leo Erazo is helping to define more than just Malbec at Altos Las Hormigas in Mendoza.
June Lee
A Job For Ants

Emblems of wineries often include majestic animals such as eagles, lions, horses and dragons. But Altos Las Hormigas will make you look twice, for its label and name celebrates the humble, tiny ant. A saying in Argentina, “un Trabajo de Hormigas” or a job for ants, describes the work ethic and team player dedication needed to achieve great tasks.

When Italians Alberto Antonini and Antonio Morescalchi first purchased 206 hectares of land in Lujan de Cuyo for the wine estate they were planning in 1995, their workers discovered a problem while planting the vineyards. Large colonies of local ants would feed on the tender sprouts of the newly planted vines, demolishing months of labour in as little as a single night. The ants seemed to cover enormous ground despite their size, and were deemed the ‘original’ owners of the land by the staff who refused to employ poison to remove them. natural ways were used to deflect the ants, and the estate earned its name after the Hormiga, now a symbol of good luck.

TRIAL BY SOIL

I meet the indefatigable Hormiga, Leonardo (Leo) Erazo in Singapore, where he’s presenting his wines at a dinner at the Argentinian ambassador’s residence. Erazo was born in Santiago, Chile, in a family that had no ties to wine. His grandfather had a vineyard in Curico who sold grapes and didn’t produce wine, and it took Erazo a trip to Mexico where he first tasted a St. Emilion bottle before falling in love with the drink. Erazo spent the next decade shoring up his education and experience all over the world, receiving his diploma in agrarian studies in 2003 in Chile, then working stints in Spain, Australia, New Zealand, California, and South Africa, where he researched the influence of soil over wine while completing a Masters of Science and Viticulture at the University of Stellenbosch.

This story is from the April 2020 edition of Epicure Magazine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the April 2020 edition of Epicure Magazine.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

MORE STORIES FROM EPICURE MAGAZINEView All
Raising The Bar (And Beyond)
Epicure Singapore

Raising The Bar (And Beyond)

Precision Japanese techniques and revolutionary cocktail techniques by well established mixologists are employed to create the finest drinks for their guests.

time-read
5 mins  |
March 2024
Secrets of the Orchards
Epicure Singapore

Secrets of the Orchards

Le Chocolat Maxime Frédéric at Louis Vuitton features the finest ingredients sourced from Normandy and other parts of France.

time-read
3 mins  |
March 2024
Passion For Hanwoo
Epicure Singapore

Passion For Hanwoo

Is Korean hanwoo overtaking Japanese wagyu as the best beef in the world? Find out why meat aficionados can't get enough of Korea's star ingredient, and what makes it so good.

time-read
4 mins  |
March 2024
Preserving Quality in A Bottle
Epicure Singapore

Preserving Quality in A Bottle

Master blender Patrick Leger shares about benefits of technology alongside sustainability efforts in the vineyards and distillery today.

time-read
2 mins  |
March 2024
Tokyo's Dining Revival
Epicure Singapore

Tokyo's Dining Revival

From Michelin-starred establishments to casual chic dining, Tokyo never ceases to amaze with its host of food offerings.

time-read
4 mins  |
March 2024
West-bound
Epicure Singapore

West-bound

An ultra-luxe stay topped with sublime gourmet creations and Western Australian wines await at The Ritz-Carlton, Perth.

time-read
4 mins  |
March 2024
Contemplative Experience
Epicure Singapore

Contemplative Experience

Takahashi aims to be an oasis of tranquillity that presents an exceptional fine dining omakase experience in Singapore. Located at 4 Mohamed Sultan Road, this is the first international outpost of Chef Jun Takahashi of Sushi Takahashi in Ginza Tokyo. The restaurant here is helmed by head chef Rinto Sasagawa, Takahashi's dedicated protégé of eight years.

time-read
1 min  |
March 2024
Languorous Sundays at Loloan
Epicure Singapore

Languorous Sundays at Loloan

Captivating ocean views and sublime culinary offerings make brunches at Loloan Beach Bar and Grill a must on the weekends.

time-read
2 mins  |
March 2024
A Taste of History
Epicure Singapore

A Taste of History

Discover the unique flavours of Cambodian cuisine as Raffles Grand Hotel d'Angkor launches multi-course Khmer tasting menus at 1932, its fine dining establishment

time-read
5 mins  |
March 2024
Future Proofing
Epicure Singapore

Future Proofing

Penfolds senior winemaker, Steph Dutton, shares her views on technology sustainability, future proofing in winemaking, and transferring knowledge to the next generation of winemakers..

time-read
5 mins  |
March 2024