Makoto Someya

9.2

Oak, deep,,, quite good! Elegant. Black currant is main. Traditional. Still 5 years waiting is necessary. 2014 @, Piero, 231117 — 21 days ago

Gabriella Boros

9.3

Beautiful mineral wine with nice finish. No sharp tannins. Accompanied our meal at Dirt Candy in nyc. Don’t know vintage!!! — 6 months ago

Wil Chow

9.1

Goddamn. That shit is good. Just the right amount of extracted black peppercorns, cayenne and raisins washed in some bright cherry juice with a squeeze of sweet Meyer lemon with a backbone of stony granite. Drrrink itttt — 8 months ago

Craig Schneiderman

9.4

We had this with Occo busso and standing rib roast, awesome wine — 2 years ago

charlotte

9.9

Rich red fruits and round, with some tannins and acidity on the finish. Love the grounding of the mineral with the warmth and joy of the fruitiness. This would be an incredible introduction into red wines for someone. Delicious, drinkable! Surprised how much I liked it, would love to share. — 2 months ago

Taylar Hart

9.5

Fruit forward with a light fizziness. Very similar to La Luna! — 6 months ago

romo

9.1

Ok, maybe Barbaresco isn’t so boring. 😊 — 8 months ago

John Gallo

9.0

Paid €30 for bottle at Enzo / Piero. Delightful Chianti Classico. Equal to last night. — a year ago

Camilo Jaramillo

9.0

230928 con cero y mati en Angelo. Típico nebbiolo, deja un sabor en la boca muy rico, ligero, correcto balance — 2 months ago

Vanessa

9.3

We absolutely love exploring the world’s many expressions of Pinot Noir!  It’s a lifelong endeavor and we’re here for it. 😆

Tonight, we’re taking a sensory trip to South America and, more specifically, Río Negro, Patagonia 🇦🇷 – the most southerly wine-producing region of Argentina – where Antarctic currents, winds descending from the Andes, & high latitudes offer cooling influences, ideal for producing elegant Pinot Noir styles.

Bodega Chacra was established in 2003 by Tuscan Piero Incisa della Rocchetta (grandson of Sassicaia’s founding father) in search of purity and nuance in fruit expression from the terroir of Patagonia. 🍇
 
Piero now partners with esteemed Burgundian winemaker (and friend) Jean-Marc Roulot in the production process, each contributing their respective oenological “genes” to the final wine, which is first and foremost a child of the earth in Mainqué, Río Negro. 🌱
 
Paying utmost respect to the land, Bodega Chacra cares for its vineyards organically and biodynamically aided, in part, by the arid, windy conditions that naturally mitigate fungal pressure in the vineyard. Their fruit is harvested by hand, allowing for selectivity and the use of whole bunches during fermentation. 👏🏻👏🏻👏🏻

This wine is called ‘Cincuenta Y Cinco’ (fifty five) because its fruit comes from vines first planted in 1955, carefully preserved by the team at Bodega Chacra, whose oldest vines actually date back to 1932!

This wine was fermented in cement vats using native yeast, adapted to the environment and matured 11 months (50% in concrete, 50% in French oak of various ages) before release. ⚖️

In a word this wine is ethereal.
 
We served it with a slight chill. Its pristine, berry and cherry fruit profile, complements the delicate cherry blossom, peony 🌺 and baking spice notes. It’s light on its feet w/ medium alcohol (12% ABV) and bright acidity.  It’s lovely & perfumed.

Cheers to Bodega Chacra and all of the beautiful Pinots of Patagonia! — 4 months ago

with Deked1