2008 VINTAGE TECHNICAL DETAILS
Winter 2007/08 arrived late, in mid June instead of the end of May. It was a short
winter, but very pronounced, cold and dry with not one drop of rain.
Spring was warm, without wind, this favored a good early flowering. Still no rain but
we were plagued with serious frosts. The early frosts were in October, three of them
quite strong and then the “coups de grace” arrived very late in November, the first the
11th and the second the 14th. The temperatures dropped at 5 below zero. This left the
Valley badly damaged. Between the province of Neuquen and ours, the Rio-Negro,
the damage was estimated at 50%. Luckily our old vines were not hit.
Summer began in January with strong winds, hot days and cold nights. The
Patagonian winds tend to dry up a lot but at the same time give us cold nights as the
skies are absolutely clear. Still no rain which gave us berries with very thick skins,
which means big polyphenols or tannins and very ripe. One can characterize the year
as very hot and dry but with good fruit and acidity because of the thermal amplitude.
We began to harvest Barda the 13th of March 2008, the fruit comes partly from our
vineyard in Mainqué and some from a separate block which we have leased for the
next 25 years, this long lease was done with the intention of having full management
on the vineyard, it also gives us the ability to farm it in an organic and biodynamic
manner. Grapes were in optimal condition with small natural yields (40 Hl / Hectare).
We picked early in the morning and brought to the winery where we placed them in a
cool room and consequently de-stemmed by hand. Barda like Chacra “Treinta y Dos”
and Mainqué is 100% hand de-stemmed.
The grapes were then put into our larger cement tanks that are round in order to
maximize the skin contact. They were left to macerate cold (as the cement conserves
the temperatures naturally) for a period of about 3 days.
We then proceeded with the pumping over of the must over the skins of the grapes, the
more modern way, once or twice a day in order to extract color fruit and tannins.
Grapes were left to ferment on their natural yeasts for about 2.5 weeks at temperatures
of a maximum of 26 degrees Celsius.
Once the alcoholic fermentation was over the wine was decanted by gravity into
French barrels of the highest quality (the same ones used for “Treinta y Dos” and
“Cincuenta y Cinco”). The ratio is of about 25% new oak and 75% one year old. The
natural malolactic lasted for about 1 month on its primary lees and then the barrels
were racked only once. The wine is matured in barrels for 11 months.
The wine was blended the 24th and bottled un-fined and unfiltered on the 26th, 27th
and 28th of February 2009.
NB: The wine is 100% natural and unfiltered, as such there may be some harmless
deposits in the bottle.
BLEND: 100% pinot noir
VINIFICATIE: 11 maanden in barriques van Franse eik
FOOD: Edele bereidingen van gevogelte en pluimwild zoals fazant en patrijs.
Bodega Chacra is eigendom van Piero Incisa della Rochetta wiens familie eigenaar is van het befaamde domein Tenuta San Guido (Sassicaia) in Bolgheri (Toscane). De druiven groeien in het Rio Negro gebied in het noorden van Patagonia. De nabijheid van de Andes en de oceaanwinden zorgen voor een microklimaat met als resultaat zeer elegante wijnen met een verfrissende aciditeit die menige bourgognedrinkers met verstomming zullen slaan
lucdewulf heeft deze wijn ontdekt. 6 jaren geleden