Bodega Chacra Barda Pinot Noir 2015

Save $8.00 (24%)

SKU 02511


We tasted and loved this beautiful Pinot Noir from Argentina's Patagonia region. Made from 100% estate-bottled, biodynamic fruit from pre-phylloxera vines, Barda Pinot is crafted from two old vineyards planted in 1932 and 1955, and two more vineyards planted 20+ years ago. Harvested and 100% de-stemmed by hand, Barda undergoes cold maceration for approximately three days, followed by daily punch downs to maximize extraction of color, fruit and tannins. A fermentation of 2-3 weeks follows, then the wine is gravity-fed into French barrels to age for 11 months. Barda is bottled 100% natural and unfiltered. Look for intense yet delicate aromas of red fruits, spices and flowers. distinctly articulating itself as a Pinot Noir, followed by a deep, yet fresh palate of medium body, silky texture and a long, satisfying finish. Serve with salmon, roasted chicken, baby lamb chops or even with Filet Mignon.

The Wine Advocate reports : I visited Chacra and met with Piero Incisa dela Rocchetta from the Sassicaia family in Italy. His property in Río Negro, Patagonia, is devoted to the production of Pinot Noir. The winemaker here is Han Vinding Diers of Noemía fame also in Río Negro. There are three lines of Pinot Noir: Barda, Cincuenta y Cinco and Treinta y Tres. Barda is the entry level, fermented in 60-70% oak barrels and 30-40% cement. In 2010 they saw the first results in the vineyard, after years of working in biodynamics since 2004. These are the best Pinot Noirs from Argentina. Bravo Piero and Hans!'
Category Red Wine
Country Argentina
Region Patagonia
Brand Bodega Chacra
Alcohol/vol 12.8%
  • js95

James SucklingA fantastic red with ginger, dried strawberry, wet earth and fresh leather aromas and flavors. Full body, silky tannins and a fantastic finish. Superb. Best Barda ever.

May 24, 2016
  • wa92

Wine AdvocateThe entry level, drinkable, fresh and primary 2015 Barda was produced with Pinot Noir grapes from their two flagship vineyards, 1932 and 1955. It fermented in cement vats with indigenous yeasts, including malolactic. Half of the wine was kept in concrete, 20% put in stainless steel and the remaining 30% matured in new and second use French oak barrels for eight months. They consider 2015 one of their finest vintages to date, a year with very cold nights in March, which helped achieve good slow ripeness, with a frost at the end of the month which accelerated the end of the harvest. It had a beautiful nose mixing red and black fruit aromas with a spicy twist and something earthy, very subtle, starting to show some complexity even at this early age. They are using less new oak as they are buying some used barrels from Dujac; the effect of the oak here is really unnoticeable, the wine is all about the grape, with very fine tannins, great acidity and balance. It is supple and tasty, with a savory finish. It has a citric, blood orange-like freshness that is noticeable mostly in the finish. Stunning, and very good value.

Luis Gutierrez, December 30, 2016