Chacra 'Cincuenta y Cinco' Pinot Noir, Patagonia, Argentina

Bodega Chacra, located in the Río Negro Valley of Patagonia, is known for producing some of Argentina’s most elegant and terroir-driven Pinot Noirs. The 'Cincuenta y Cinco' comes from biodynamically farmed vines planted in 1955, yielding wines that express purity and finesse.

• WINEMAKER: Piero Incisa della Rocchetta.
• FARMING: Organic and biodynamic, with a focus on preserving the vineyard’s ecosystem.
• VARIETY: 100% Pinot Noir.
• TERROIR: Vines rooted in alluvial soils with a bed of pebbles, allowing for excellent drainage and unique mineral expression.
• VINIFICATION: Whole-cluster fermentation at low temperatures to enhance floral characteristics, aged in a mix of concrete and used French oak for 9 months.
• TASTING NOTES: Ripe red berries like wild raspberry, mixed with delicate floral and mineral notes, with a silky texture, and a long, elegant finish.
• SCORES: 94-95 points, Decanter
  

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. Cincuenta y Cinco (‘55’) comes from vineyards planted in 1955 which gently rest on a sea of pebbles, typical in riverbed soils. It is fermented whole cluster at very low temperatures, enhancing the floral characteristics of the wine. Cincuenta y Cinco holds energy and tension while remaining easily approachable, a truly difficult balance to strike in Pinot Noir. Aromas of dried strawberry, crushed blueberry and cherry fruit mingle with undertones of smoke, game and minerality. Aged for 11 months in concrete tanks for 50%, and 50% in 2nd, 3rd and 4th use French oak barrels, the wine is juicy across the palate, with lifted acidity and a lightness on the palate. This Pinot finishes with a long, balanced finish perfect for pairing with chicken or duck, or light seafood dishes including salmon or scallops.  —Simi Grewal