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Chacra Trienta y Dos Pinot Noir 2019

A top rated Pinot Noir from the bottom of the globe.
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Primary Notes: Cherry Raspberry Clove Hibiscus

Secondary Notes:

Tertiary Notes: Mushroom

Body:

Dryness: Dry

Acidity: Medium +

Tannin: Medium -

Alcohol (%):

Origin: Patagonia, Argentina

Maker: Bodega Chacra

Grape: Pinot Noir / Pinot Nero

Fermentation: Organic, Biodynamic, Natural Slight Wood

Awards:

Decanting:

Serving Temperature: Best served between 16–18 degrees.

Asian Food Pairing: Peking duck, Teriyaki beef cubes, Grilled mushrooms

Western Food Pairing: Pair with roasted duck, lamb chops, veal cutlet, venison stew, hearty risottos.

Description

Bodega Chacra Treinta y Dos Pinot Noir 2019

We can't even begin to express how outstanding Bodega Chacra Trienta y Dos Pinot Noir is. Gorgeous ripe cherry and berry abound. Silky mouthfeel that glides across the palate with a comforting, lightly earthy oak and vanilla background. Balances toasted spice notes with wild fruit intensity, remaining fresh through to the long mineral-tinged finish. The most structured of all of Chacra’s wines, Chacra Trienta y Dos Pinot Noir is meant to be aged. However, its soft characteristics and velvety tannins make it pleasant to drink even at a younger age.

Bodega Chacra is located in the Rio Negro Valley of northern Patagonia. Founded in 2004 by Piero Incisa della Rocchetta, the man has dedicated himself to producing world class Pinot Noir from one of the harshest and remote wine regions on the planet. A neglected plot of Pinot Noir planted over 80 years ago forms the foundations of the label with more vineyards procured over time. Piero farms these sites in accordance with biodynamics, believing that healthy vines make the best wines.
Chacra Treinta y Dos is a single vineyard wine sourced from the first plot that Piero bought. The old vineyards were planted in 1932 on a land layered with clay, sand and pebbles. The grapes are hand-picked, carefully selected, gently pressed and then fermented at temperature below 20°C with indigenous yeasts in small cement vats. The wine is then aged for 19 months in concrete tanks for 45% and 55% in 2nd, 3rd and 4th use French oak barrels.


12.5%
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