CHACRA CINCUENTO Y CINCO '55' PINOT NOIR

2017 CHACRA PINOT NOIR '55' Cincuento y Cinco Bodega Chacra

Grapes Pinot Noir
Colour Red
Origin Argentina, Patagonia
Other Organic, Bio-dynamic
District Rio Negro
ABV 12.5%

There's an intensity to this, a slightly tighter feel, a coiled spring with flavour to spare. Red and black hedgerow berries, a wild feel with a floral top-note, and a fine, still-taut finish which will gradually soften over time - but with food this is already a fine match and there's mineral as well as fine fruit in the lengthy finish. L&S (Mar 2019)

Currently out of stock in our warehouse.


Alternatively, we may well have some bottles in one of our shops - why not give us a call on 0207 244 0522 or send an email to: sales@leaandsandeman.co.uk.

Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.


Youthful purple and vivid. A touch of candied fruit with some peppery savoury notes. The palate is very tight at the moment, the tannins are marked but clearly very fine and there is a restrained note to the wine, soft red fruits. Fresh and lively and clearly a serious wine with everything there – it’s just not open at all right now. Drinking range: 2022 - 2030 Rating: 16.5++ Alistair Cooper MW - www.JancisRobinson.com(Dec 2019)

I nearly fell off my chair when I first put my nose in the glass of the 2017 Cincuenta y Cinco. I cannot remember such balance and elegance in a wine from Chacra before. It's floral, mineral and super tasty, with an almost salty finish—refined and detailed like no other Pinot Noir from Argentina. It's only 12.8% alcohol and retains very good acidity. Of course, it comes from a vineyard planted in 1955 ("cincuenta y cinco" means "fifty five" in Spanish) that is worked organically and biodynamically. It fermented with full clusters and indigenous yeasts in concrete vats and was left to infuse with the grapes' aromas and flavors. Thirty percent of the wine was kept unoaked, while the rest matured in second and third use French barrels with the lees. This is truly unbelievable. Even Piero Incisa della Rocchetta doesn't understand how they managed to get a wine with such low alcohol and high energy and freshness in a vintage like 2017. 20,829 bottles and 150 magnums were filled in December 2017. Drinking range: 2018 - 2026 Rating: 97 Luis Gutierrez, www.robertparker.com(Jun 2018)

Dried strawberries, blueberries and hints of subtle mint. Full-bodied, tight and structured with steely tannins and bright, flavorful fruit. Muscular and toned. You eat the grapes and this is what you get. Transparent. Needs two to three years to soften. Try in 2021. Drinking range: 2021 - Rating: 97 James Suckling, www.jamessuckling.com(Apr 2018)

Bodega Chacra

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.

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