CHACRA '55' PINOT NOIR
2014 Bodega Chacra
The 2014 Cincuenta y Cinco feels very complete even at this early stage with good concentration, ripeness and balance. It combines the elegance of the 2013 with the exuberance of 2011. Since 2011 they went for a light toast of the barrels and also started using larger volume, 600-liter formats. The oak feels perfectly integrated in the wine. In the context this is more powerful, and has a little more concentration and ripeness, but it's still a very balanced and fresh. Different to 2013, but at the same high-quality level. 19,000 bottles produced. Drinking range: 2015 - 2024 Rating: 94-94 Luis Gutierrez, www.robertparker.com (Aug 2015)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Wonderful purity to this wine with dried strawberry and iodine plus rose petal and cherry undertones. Full and ultra-silky. Bright acidity too. Whole berry fermentation with pinot noir that's biodynamically grown. Wonderful excitement and potential. Better in 2018. Rating: 94-94 James Suckling, www.jamessuckling.com (May 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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