WHY WE LOVE IT
  • BLEND
    100% Pinot Noir
  • APPELLATION
    Río Negro Valley
  • ALCOHOL
    12.50%
  • SIZE
    750ml
  • FERMENTATION
    8 months in French oak barrels

A Pinot Noir From Argentina That Stands Out in a Sea of Malbecs
-- Eric Asimov of the NY Times 

Bodega Chacra was founded in 2003 by Piero Incisa della Rocchetta. Piero is the grandson of Marchese Mario Incisa della Rocchetta, creator of Sassicaia. His grandfather embued in Piero an understanding of fine wines and a respect for and responsibility to nature. He implemented sustainable farming and nature preservation in Bolgheri and was the author of numerous books on the subject.

At a wine tasting in New York City, Piero discovered a Pinot Noir that brought his attention to the Río Negro region of Patagonia, Argentina. After his first visit, he knew this would be the home of his new passion.The quest for a unique terroir was over: with ungrafted vines dating back to 1932, planted by massale selection, with grapes of immense quality, vibrant luminosity, pure water, strong winds, Mainqué had the potential to make the wines of which he dreamed. Here, Piero could make wines that could truly convey the taste of “a place on the planet.”

90pts Vinous: 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.

TASTING NOTES 

Pure, minerally and powerful, with concentrated flavors of red plum and dried raspberry, loaded with powerful meaty notes. Sandalwood accents linger on the finish, showing caressing tannins.