Chacra 'Sin Azufre' Pinot Noir, Patagonia, Argentina 2023

Piero Incisa della Rocchetta, hailing from one of Italy's most renowned winemaking dynasties, ventured far from his roots in Sassicaia to carve out a new legacy in Patagonia's Río Negro region.

In 2004, Piero stumbled upon ancient, ungrafted Pinot Noir vines, setting the stage for a unique chapter in his winemaking journey. He established Bodega Chacra, crafting some of Argentina’s finest Pinot Noir from vineyards planted in 1955, 1945, and 1932. In recent years, he teamed up with Burgundy icon Jean-Marc Roulot, bringing a new level of excellence to Bodega Chacra’s Chardonnay. The results have been nothing short of exceptional.

FROM OUR OCTOBER 2024 BOTTLE CULT NOTES:

Piero Incisa della Rocchetta is no stranger to elite winemaking. He is the grandson of the founder of Tenuta San Guido, the producer of the infamous Super-Tuscan brand Sassicaia in Italy. After a sampling of Patagonian wines in New York, Piero was inspired to launch his own label in the relatively underdeveloped region. In 2004, he founded Bodega Chacra, nestled in the Rio Negro Valley of northern Patagonia. The unique terroir, with alluvial soils composed of limestone, sand, and clay, benefits from the arid, desert climate and crystal-clear air. The valley’s naturally phylloxera-free environment and minimal rainfall create perfect conditions for organic and biodynamic viticulture. Piero's first purchase was a neglected Pinot Noir vineyard planted in 1932, which he restored to its former glory, leading to the expansion of Chacra’s holdings, which now include additional old vine vineyards from 1955 and 1967.

The winemaking at Chacra emphasizes minimal intervention, with native yeast fermentation and aging in a mix of cement vats and Burgundian oak barrels. Piero’s dedication to traditional methods and his passion for the land have resulted in pure, expressive wines that bridge the gap between New and Old World styles. Sin Azufre is Piero's personal, handcrafted project, made without the use of modern science—relying only on intuition and sensory experience. These grapes are harvested from a special section of the Cincuenta y Cinco vineyard (planted in 1955) and fermented spontaneously after 3-5 days of maceration. The wine ages for 11 months in used barriques and 1 month in concrete tanks, resulting in a soft, balanced, and lively wine with pronounced minerality, well-integrated tannins, and universal pairing potential. —Simi Grewal