A fantastic Barda with dried strawberries, orange peel and tangerines. Medium to full body, firm and silky tannins and a long and flavourful finish. 60% fermented and aged in cement tanks. Tight and beautiful. Rating: 95 James Suckling, www.jamessuckling.com (Jul 2017)
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(12.5% alcohol): Bright, moderately saturated medium red. Pungent, high-pitched, soil-driven scents of raspberry, tart cherry, leather, spices, herbs and earth, plus a hint of orange peel. Supple and fairly smooth, conveying a tactile quality and lovely inner-mouth floral lift to its flavors of red berries, pepper and spices. Strong evidence of whole-cluster fermentation here. Perhaps not quite as complex in the mouth as the nose promises but this very fresh, spicy, perfumed wine boasts an exceptionally light touch for Argentine Pinot Noir. In fact, it reminded me of a very good lighter Burgundy from the Côte Chalonnaise. Drinking range: 2017 - 2021 Rating: 90 Stephen Tanzer, www.vinousmedia.com(Jul 2017)
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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