Bodega Chacra Mainque Rosé of Pinot Noir 2016
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Bodega Chacra is a Pinot Noir specialist in Patagonia and the Wine Advocate has repeatedly raved that 'these are the best Pinot Noirs from Argentina, reaching world-class levels...' We have been fans of Bodega Chacra for several years, since we first discovered the wine through our connection with Kobrand Wines & Spirits. Chacra is owned and managed by Piero Incisa della Rocchetta, the grandson of Marchese Mario Incisa della Rocchetta, who was the creator of Sassicaia, the world's first Super Tuscan and founder of the great San Guido estate in Bolgheri. The Marchese was a pioneer in his time, and Piero is now following in his spirit of his footsteps by doing something positively thrilling in Argentina: producing PINOT NOIR versus MALBEC using organic/biodynamic methods.
Piero's Pinot Noirs from Patagonia are made in an area with a dry climate and a fresh, constant breeze coupled with wonderful South American sunshine. He found an old plot of Pinot Noir planted in 1932 by Italian immigrants, from which he began producing a Pinot labelled Treinta y Dos, followed by a wine made from a plot planted in 1955, hence the name Cincuenta y Cinco. All of his Pinots share an elegant, buoyant, fresh and floral quality that we personally very much enjoy. Since Chacra's inception, Piero has cut back on the new wood treatments and consciously keeps the alcohol levels low. This positively delightful Rosé is made of 100% certified organic Pinot Noir and aged in French oak for about 4 months. In the 2016 vintage, the estate produced a very small lot of just over 450 cases.
Wine AdvocateThere is also a new Pinot Noir rosé, the 2016 Mainqué Rosé, produced with grapes from their 1955 vineyard. This is the fourth vintage for this wine, the third with Pinot Noir grapes, as the first year it was produced with Merlot, but the Merlot has now been regrafted to Trousseau. The full clusters were pressed and the juice mixed with some 30% bleeding of the Pinot Noir with three days in contact with the skins and then fermented at a low temperature in stainless steel and bottled after two months in tank. It's slightly cloudy with a delicate nose of rose petals and talcum powder, subtle and elegant. The palate is delicious, with clean, focused flavors, great purity and great savoriness. Piero wanted a rosé for fish, and I think this is perfect for it. This is a delicious rosé. 6,000 bottles were filled in June 2016.