Todd Scurci

9.4

#barberadalba #cafealtroparadiso — a month ago

Brandon Chew

9.2

Wonderful barbaresco. Luscious fruit tempered by leather spice and grippy tannins — 6 months ago

Mark S.

9.2

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

Brandon Chew

9.3

Faintest vanilla leading into ripe berries and a salty lemon meringue finish woohoo — 5 months ago

Brendan Baker

9.2

Very complex nose of orange rind and potpourri, more closed on the palate, black cherry, med + acid, med + tannin — 8 months ago

Moe

8.9

ヴェルメンティーノらしいコクと苦味があって良い。 — 2 years ago

John Gallo

9.0

Paid €30 for bottle at Enzo / Piero. Delightful Chianti Classico. Equal to last night. — 2 years ago

Zimran Ahmed

9.6

I love this wine. Light. Complex. Full of flavor. Just wonderful. — 6 months ago

Henry Luiker

8.9

Pretty good Barolo, supposedly legendary vintage, bargain from wineark, but god forgive me their Langhe Nebbiolo may be better. — 8 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! — a year ago

with Deked1