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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 24 notes) - hiding notes with no text | | | Tasted by mtgu on 12/7/2023 & rated 89 points: Past peak. Still drinkable if chilled, but too much plum and tertiary notes IMO. Drink last few bottles asap - maybe with some “intense” (sweet) foods and sauces. (336 views) | | | Tasted by Umay Ceviker on 11/19/2023 & rated 95 points: Crimson with purple tones still persisting. An etherial nose with spring flowers followed by a cascade of dried red berries. Charming notes of sweet spice and tar add to its layered complexity. Generous and exuberant on the palate with a silken texture and a seductive finish. (306 views) | | | Tasted by Dinamarca on 3/5/2021 & rated 93 points: Fortsat et super glas vin. Men vinen synger på sidste vers. God syre, men kun ganske få tanniner tilbage. Så nyd dine sidste vine inden for de kommende par år. (1478 views) | | | Tasted by winot on 11/27/2020 & rated 92 points: Bought in Recoleta. Wow, that's pretty nice stuff, quite Burgundian. Medium to medium deep maroon, not quite crystal clear, has a mahogany tinge - nose has a slight sous-bois, with stewed plum note, but not in a bad way - prune - palate is fresh, ripe, quite intense, with v good to exc length. Nice acidity. I would say at, or just slightly past, prime. I wouldn't keep these too much longer, but who knows? Just slightly over/past for my taste, but definitely nice wine. (1393 views) | | | Tasted by Dinamarca on 8/30/2020 & rated 93 points: Medbragt til smagning. Dejlig kompleks pinotnæse med jordbær, røde kirsebær, hindbær, jord, champignon, støv og et lille touch af hvid peber. I munden er vinen dejlig blød og rund. Fortsat levende, men alligevel dejlig moden. Fremragende vin. (1442 views) | | | Tasted by Vince_chip on 1/12/2020 flawed bottle: Pourri aux bretts à 100%
On s’imagine lécher le cul d’un chien qui revient d’une run dans l’écurie après la pluie.
Le goût de Brett enlève tout autre dimension/saveur au vin. Clairement défectueux, j’ai quand même retourné la deuxième, ne voulant pas prendre de chance.
Vignoble bio malgré qu’il est indiqué sur la bouteille qu’il y a du souffre ajouté. (1545 views) | | | Tasted by FrancoisC on 3/30/2019 & rated 92 points: Impression un peu trop forte de sucrosité à l'ouverture. Meilleur le 2e jour. (1791 views) | | | Tasted by pomelo on 3/20/2019 & rated 94 points: À carafer au moins 3 heures pour laisser s'échapper le pétillant. Superbe vin nature sur le fruit rouge et un peu de brett. Se boit très bien. Bonne longueur. (1390 views) | | | Tasted by klaus3974 on 10/19/2017 & rated 93 points: Consistent with previous bottles. Such a great wine. By far the best Pinot Noir South of the Equator I have tried. (2051 views) | | | Tasted by klaus3974 on 5/19/2017 & rated 92 points: Solid pinot noir from Patagonia. Went well with risotto. (2050 views) | | | Tasted by klaus3974 on 8/26/2016 & rated 93 points: One of the best wines I drank this year. Light red color. Bright strawberry and cherry fruit. Excellent structure. A bit young but drinks so well now. I am happy I bought a case. (2187 views) |
| Bodega Chacra Producer website
Bodega Chacra is located in the Rio Negro Valley of northern Patagonia. The property’s location in the arid central Argentine desert is tempered by the confluence of the Neuquen and Limay Rivers, both of which flow from the Andes and converge in the Rio Negro, which in turn flows into the Atlantic. The climate is dry, with a maximum humidity of thirty percent and an average of seven inches of rainfall annually. This aridity, coupled with the natural barrier of the surrounding desert, results in a complete absence of phylloxera and vine diseases.
Chacra was created in 2004 by Piero Incisa della Rocchetta, whose grandfather started the legendary Sassicaia Winery in Tuscany. Pieros’ intention was to find the most unobstructed expression of the climate, micro-climate, and terroir of Mainqué in the Río Negro region of Patagonia. Respecting the environment by following biodynamic and organic principles, Piero strives to make wines that are transparent, pure, delicate, and floral with a strong minerality.
In Patagonia, a “chacra” is a special piece of land separated by canals that bring snowmelt from the Andes and make the Patagonian desert fertile. At the same time, chacras are vital energy centers that provide us with the ability to connect with the whole universe, with everything living and vibrating. In its nourishment, in the marriage with every meal, wine is the companion of pleasure and sensitivity. Wine is intimate and touches all our senses. Chacra aims to enhance that connection. Respecting and enhancing the community of Chacra is of the utmost importance.
Certified Organic and Biodynamic.
Bodega Chacra
Bodega Chacra is Piero Inchisa della Rochetta's personal project in Rio Negro, Argentina (Patagonia).
It is only Pinot Noir, made by the esteemed winemaker Hans Vinding Diers. In 2004 Piero Inchisa purchased the first of the Chacra vineyards, an abandoned plot planted in 1932. This single vineyard of gnarled Pinot Noir vines, planted on their own rootstocks, is head trained and produces tiny bunches of small, concentrated berries. Two more sites soon followed, one vineyard planted with Pinot Noir in 1955 and another in 1967.
A fourth vineyard was then planted on the site of the original 1932 vineyard, using only rootstocks taken from both the 1932 and 1955 plots. This last vineyard is the basis for the 'Barda' wine, together with deselected grapes and wines from the single vineyard plots.
The gravels and coarse alluvial pebbles, with a significant limestone content in the soils, together with a fresh, dry climate and great luminosity, allow for the minimum treatment in the vineyard and allowing for biodynamic practices to be followed, which combined with a green harvest in January yields are kept very low. Harvested manually, the wines are fermented naturally in large round cement vats (Piero calls them his 'Bentleys') with the minimum of intervention before being put into Burgundian oak barrels of which about twenty percent are new. Malolactic fermentation takes place naturally in barrel over the course of the following six months, and the wines are then left undisturbed on their lees before being bottled without any fining or filtration.
Background
Argentina, Patagonia
23 hectares of Pinot Noir
16 hectares of Chardonnay
1 hectare of Trousseau (not yet in production)
Not all of the vineyard are in full production as some are very old and some replanting is still in progress.
Piero Incisa della Rochetta is the grandson of the founder of Tenuta San Guido, the producer of Sassicaia, and Chacra is his personal project in northern Patagonia. The estate is in the Rio Negro valley about half way between the Atlantic and the Andes, and consists of alluvial beds left by the ancient glacier and by the river. There is quite a history for Pinot Noir in this region, and in 1964 there were still about 2400 hectares of planted vineyard, but then there was a sharp drop-off and by 1990 only 232 hectares remained. In 2003 Piero Incisa purchased the first of the Chacra vineyards, an abandoned plot planted in 1932, having tasted a Pinot from the area in New York and realising that the area had potential. Since then there has been something of a resurgence in enthusiasm for Pinot, and by 2009 the total Pinot Noir in the Rio Negro was back up to 1681 hectares.
Two more sites soon followed for Chacra, with old vines planted in 1955 and 1967. A fourth vineyard was then planted on the site of the original 1932 vineyard, using only vine cuttings taken from both the 1932 and 1955 plots (all the Chacra vines are franc de pied - planted on their own roots, not grafted). This last vineyard is the basis for the 'Barda' wine. The gravels and coarse alluvial pebbles, with a significant limestone content, together with a fresh, dry climate and great luminosity, allow for the minimum treatment in the vineyard and allowing for organic and biodynamic practices to be followed, which combined with a green harvest in January yields are kept very low. The region is extremely dry, being in the rain-shadow of the Andes, and apart from the area of the glacial bed which is irrigated with river water, the land around is desert. The farms in the valley bed were originally carved out in squares and flood-irrigated using a system of canals and ditches built by the British and the Italians to bring water from the river. The word used to describe them, ‘Chacra’, seems to be a generic word meaning ‘farm’ much as ‘finca’ and ‘estancia’ are used further north. Chacra still uses very limited flood irrigation (max. three times a year) which has the advantage of helping to protect the vines from nematodes and aphids (including phylloxera), but if over-used has the disadvantage of compacting the soils and reducing bio-diversity, so Piero and his team have developed drip-irrigation significantly, and also hugely reduced the amount of water used.
Originally the Pinots were made with the help of consultant Hans Vinding-Diers from nearby Bodegas Noemia, but since 2014 Piero has been in charge of the reds, with the help of technical director Gabriele Graia. Gradual changes to the organic viticulture have refined the wines over the year, and the vinification and use of barrels has also become more precise, with a proportion of the wine aged in cement vats to preserve freshness, so that there has been a gain in purity and that inimitable transparency that only Pinot can produce. Harvested manually, the reds are fermented naturally in large round cement vats (Piero calls them his 'Bentleys') with the minimum of intervention before being aged either in cement vats or Burgundian oak barrels of which about 20% are new. Malolactic fermentation takes place naturally in barrel over the course of the following six months, and the wines are then left undisturbed on their lees before being bottled without any fining or filtration.
In 2016 Piero started a new partnership with Jean-Marc Roulot to produce Chardonnay. The groundwork was done to produce the first vintage in 2017. Piero says that he would never have dared ask J-MR to make wine with him, but a chance encounter showed him that Jean-Marc was enthusiastic about a new project away from the constraints of Burgundy. Chacra had a vineyard of Merlot which never really fitted into what Piero wanted to do, so they bud-grafted this to Chardonnay, giving them an instant vineyard of forty year-old vines – it turned out that this calcareous plot is perfect for Chardonnay. They have since planted much more Chardonnay, and there is considerable excitement about these new wines, which have a taut mineral salinity and complex, nuanced flavours that you'd expect from Jean-Marc Roulot wines.Bodega Chacra Pinot Noir Cincuenta y CincoCincuenta y Cinco comes from vineyards planted in 1955 which gently rest on a sea of pebbles, typical in riverbed soils. It is fermented whole cluster at very low temperatures, enhancing the floral characteristics of the wine. Cincuenta y Cinco has the highest amount of tension of all the Chacra wines while it still retains a comfortable ease. There is a wonderful purity in this wine with dried strawberry and iodine. This refined red mixes crushed bilberry and cherry fruit with undertones of smoke, game and mineral. A fine length.
100% Pinot Noir
Aged: 14 Months in French oak barrels
100% natural and unfiltered.
Organic and biodynamic.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Argentina Wines of Argentina
Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and, perhaps surprisingly, Italy. Italian immigration is second only to Spanish in Argentine culture, and the flavors of Italy show up strongly in the nation’s wine, food and cultural tradition. Historically, Argentina has kept much of its wine consumption at home, drinking most of the wine it makes. But we are now seeing more very serious Argentine wines north of the border, and Malbec is leading the movement. The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health. Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches. Undoubtedly, the combination of these factors turns Argentina into a veritable oasis for the highest quality wine-making. Nevertheless, there is still a long way to go. Wine-making in Argentina, at the level that it achieves today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation. The province of Mendoza is the most traditional area in the viticultural industry, and is diverse enough to be divided into zones, according to their significantly different weather, height and soil characteristics. These include the Northern Zone, which is suitable for fruity whites and young reds, at a height from 600 to 700m; the Eastern Zone, with a height ranging from 600 to 700m, and the most productive zone in the province; the Uco Valley, a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level); San Rafael, with heights ranging from 450 to 800m; and the High Zone of the Mendoza River, with heights ranging from 800 to 1,100m over sea level and various microclimates, this is the zone where almost all noble varieties have easily become adapted. It is a region that is remarkably well-suited to vine culture, protected from the Pacific’s cooling influence by the Andes and enjoying a long summer of cool nights and warm days, with a dry summer climate but plenty of water available from the region’s rivers. Malbec in particular is outstanding from this area, and it has clearly emerged as the star, the darling of both consumers and critics. |
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