Grapes: 100% Pinot Noir
Barda is made with fruit from our 20-year-old vineyard, along with our “Treinta y Dos” (32) and “Cincuenta y Cinco” (55) vineyards, all located in the Rio Negro Valley within Patagonia. The grapes are 100% hand-picked in the early morning, before storage and de-stemming in a cool room to retain maximum freshness and acidity. The 100% destemmed grapes are fermented in small, round, 100 hl cement tanks to maximize skin contact. The grapes undergo a 3-day cold maceration - the must is pumped over 1-2 times per day to maximize extraction of color, fruit and tannins. Fermentation on natural yeasts lasts about 2.5 weeks at 70 - 77°F. After fermentation, half the wine is racked by gravity into new French oak barrels of the highest quality; the other half goes into cement tanks. Natural malolactic fermentation lasts about 1.5 months, on the lees, after which the wine is racked once. Barda is aged in barrels and tanks for a total of 12 months.
Tasting Panel2017 vintage
The 2017 Vintage started with pruning on the first week of June. Winter started a bit later than usual following a fairly wet autumn. Temperatures dropped to below freezing levels allowing for a complete cleansing of bugs, pest, disease and bacteria, giving space for regeneration. Spring was unusual in that it was particularly dry. Towards the end of spring, in the month of November, we were hit by an unexpected frost which affected nearly 35% of our production. However, the Summer of 2017 will go down as the warmest on record for the last 50 years with peak temperatures reaching 129 degrees Fahrenheit! This effectively sped up ripening so we decided to harvest by a little over two weeks. Despite the heat, the grapes were healthy and crunchy with no loss of aromatics. This can be attributed to the genetic material, which is all pre-phylloxera, as Chacra vineyards are all “masale” selection. The wine is bright, transparent, aromatic, and a tad more structured than usual.
A beautiful nose mixing red and black fruit aromas with a spicy twist; earthy, very subtle, starting to show some complexity even at this early age. Very fine tannins, great acidity and balance, Barda 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 an excellent value.
Pairs well with roast beef, salmon, swordfish and pastas with meat or seafood sauces.
GRAPES: 100% Pinot Noir
APPELLATION: Patagonia, Argentina
ACIDITY: 5.60 g/l
AGING: 10 months in French oak barrels and cement tanks
points of distinction
- 100% biodynamic and organic Pinot Noir
- No mechanization is used at any stage of harvest or winemaking
- 10 months in French oak barrels and cement tanks
vineyard details +
Cincuenta y Cinco Vineyard
Purchased in 2006, the 1955 vineyard consists of vines planted in that year. These old vines, growing on their own rootstocks, produce reduced quantities of concentrated fruit.
Treinta y Dos Vineyard
This was the founding vineyard of Bodega Chacra, acquired in 2004, and consists of a plot of land still supporting vines planted in 1932. These vines produce tiny bunches of small, concentrated berries. Because of the arid climate in the Río Negro Valley, the root louse phylloxera fails to survive here, and the vines can grow on their own rootstocks, a condition believed to produce superior fruit.
about the grape +
In France, makes a silky, deceptively powerful wine of elegant, complex aromas and subtle, red fruit flavors, with earthy, floral, mushroom and mineral notes. In California, shows ripe, sweet characters.
– Piero Incisa della Rocchetta, Owner
“I wanted to make pure, authentic Pinot Noir with its own special character—and then I found these forgotten, old vines in Patagonia….”