2020 | Bodega Chacra | Treinta Y Dos

Red cherries strawberries spiced plums violets cloves dried herbs undergrowth and a touch of smoke on the nose. Medium-bodied with firm tight-grained tannins. Firm mineral and tea-like tannin quality. Very focused and structured.

Reviews:

• Wine Advocate: There is a new unsulfured Pinot Noir from a vineyard planted in 1932, the 2020 Sin Azufre Treinta y Dos. It fermented in old open-top 228-liter French barrels, alternating destemmed grapes and full clusters, and it matured in barrel. It has 12.5% alcohol and good freshness and acidity, despite the warmer vintage. Despite being vinified and aged in barrel, the oak feels very integrated.

• James Suckling: Red cherries strawberries spiced plums violets cloves dried herbs undergrowth and a touch of smoke on the nose. Medium-bodied with firm tight-grained tannins. Firm mineral and tea-like tannin quality. Very focused and structured.

Producer Information

Bodega Chacra is a wine producer in the Rio Negro Valley of northern Patagonia, in Argentina. It was established in 2004 by Piero Incisa della Rocchetta, whose grandfather was responsible for the iconic Italian wine Sassicaia. Chacra has three vineyards of very old Pinot Noir vines, and makes a range of premium Pinot Noir wines in Patagonia. Incisa was initially inspired to create an estate in the Rio Negro Valley in 2001 after a chance blind tasting of a Pinot Noir from the region. He bought a vineyard with vines that had been planted as far back as 1932, and were on their original root systems. Bodega Chacra has since added two more old-vine Pinot Noir vineyards to its holdings – the first planted in 1955 and the second in 1967. The bodega is named for a farming method used in Patagonia – "chacra" is the local word for a square farm divided into four equal squares by canals. This system uses snow melt from the Andes for irrigation, making the Patagonian desert fertile. Poplar trees have been planted around the vineyards to shelter the vines from wind, which can be an issue in the area. The combination of aridity, altitude, low annual rainfall and clean air all help to keep phylloxera and other vine diseases at bay, while providing a good terroir for the production of high quality wine. Grapes are harvested by hand, and are fermented using natural yeasts. The wines are aged in French oak, around 20 percent of which is new. The wine is left on its lees in the barrel for 12 months and bottled without fining or filtration.

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