A superb pinot noir with strawberry, iodine, stone, and even blueberry. Medium to full body, ultra-fine tannins and bright acidity. Starts slowly on the palate and then builds. Superb finish. Made from bio dynamically grown grapes. About 30% new wood aging for two years. Old vine splendor. Better in 2017. But great. Rating: 97-97 James Suckling, www.jamessuckling.com (May 2015)
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More backward and concentrated than the Cincuenta y Cinco bottling in 2012, this is compact, dense and almost bloody on the palate. It has a Pommard-like note combined with lovely fruit sweetness and underlying minerality. Drinking range: 2015 - 2019 Rating: 94 Tim Atkin MW, www.timatkin.com (Apr 2015)
(aged for 24 months in French oak): Good medium red. Deeper-pitched on the nose than the 2013 Cincuenta Y Cinco, offering scents of briary dark raspberry, brown spices and underbrush, plus a meaty Burgundian hint. Deeper and more more tactile than the 2013 Cincuenta Y Cinco, displaying very dry but rounder flavors of raspberry, plum and spicy, smoky oak. Finishes with a solid spine of building dusty tannins. Drinking range: 2017 - 2022 Rating: 91 Stephen Tanzer, www.vinousmedia.com (Feb 2015)
Bodega Chacra is Piero Incisa della Rochetta's personal project in Rio Negro, Argentina (Patagonia). It mainly produces Pinot Noir, made by the highly-regarded winemaker Hans Vinding Diers. In 2004 Piero Incisa 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.
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