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Bodega Chacra is located in the Rio Negro Valley of northern Patagonia, 620 miles south of Buenos Aires, roughly equidistant west to east from the Andes Mountains and the Atlantic Ocean. It is an idyllic region for grape growing notable for the absence of phylloxera and vine diseases. Due to the region's remoteness the air is unbelievably pristine, creating tremendous luminosity and intensity of sunlight. In 2004 Piero Incisa della Rocchetta purchased the first of three vineyards that have now...
An up-front fruity wine with notes of saline. This Chardonnay has a tasty finish due to the calcareous components of the alluvial soil in which it was grown.
Done in collaboration with Jean-Marc Roulot, the grapes were picked early as they had reached optimal ripeness and had maintained acidity. Fermented in barrel without malolactic, the wine spent 11 months in barrique. Aged for 9 months in 1st use French oak barrels. 15% was aged in 2nd use barrels, while 85% of the wine was aged in 3rd use French oak barrels.
- 94 Points -
Mainque is an exciting project out of the Río Negro region in Patagonia and this is the second vintage for this collaboration between Burgundy's famed Jean-Marc Roulot and Piero Incisa della Rocchetta of Bodegas Chacra. The Chardonnay was aged for 10 months; 30% in concrete eggs and 70% in french oak barrels: 15% new, 85% used from Roulot’s domaine in Meursault. This absolutely delivers from the second the cork is pulled, as it releases striking aromatics of bright citrus, sliced pear, honey blossoms and wonderful saline minerality framing it all. On the palate this is beautifully textured, yet possesses remarkable definition and balance leading up to the mineral-laced finish. This is nothing short of outstanding today and should also age marvelously. Simply put, this is a thrilling bottle of Chardonnay that should not be missed.See detailed press review
- 93 Points -
The second vintage of the first white wine is the 2018 Mainqué Chardonnay, produced with the help of Jean-Marc Roulot from Meursault. The fermentation of 65% of the volume was in oak barrels (35% of them new), and the remaining 35% was in concrete egg. There is more sand in the vineyards here than in the one for the Chacra Chardonnay, where they find more clay and some limestone. They picked around the 4th of February, a little earlier than in 2017 despite the fact that 2017 was much warmer; it was quite early and the wine is 12.5% alcohol. The white wines have the Roulot signature of purity and precision. The grapes were very healthy to start with. They go through a sorting table, are pressed, settled for 24 hours and then placed in Burgundy barrels. There was no 100% malo, but it was not a choice; it just happened like that. It has textbook aromas of barrel-fermented Chardonnay and has a sharp and long palate with the signature salinity and length that makes it so tasty.See detailed press review