Bodega Chacra

We were very lucky to have lunch with Piero Incisa della Rocchetta at The Petersham last week to taste his incredible Patagonian Patagonia may not look like the obvious choice to grow grapes, however, with warm days and cool nights extending the growing season, it has proved very well suited to produce elegant Pinot Noir and Chardonnay.

Piero, grandson of Sassicaia’s creator - Marchese Mario Incisa della Rocchetta - saw the potential of the area and founded Chacra in the terroir of Mainque in 2003. His wines score incredibly high and rival with Burgundy’s Grand Cru.

Chacra’s story

After tasting a Pinot Noir from Patagonia that draw his attention, Piero started his quest to find the perfect terroir in the Rio Negro. He discovered Mainque, a vineyard benefiting of vibrant luminosity, pure water, strong winds and planted with ungrafted vines dating back to 1932 and founded Chacra in 2003. A few years later, he started a partnership with esteemed Burgundian Chardonnay producer Jean-Marc Roulot who makes his whites.

Piero’s approach to agriculture focuses on the balance between soils, plants and animals to maintain a system of self-nutrition, avoiding intervention whenever possible. Due to the nature of the terroir, (dry with plenty of sun and good ventilation) the vines are naturally healthy. All wines are biodynamic.

Wine is the result of thousands of tiny decisions taken every day of the year and the unlimited variables. Weather is a crucial factor, making flexibility and nimbleness key to adapting to any changes the winds may bring. Piero Incisa della Rocchetta

Vineyards & Winemaking

The Río Negro originates from the junction of two meltwater rivers, Limay and Neuquén. The elevation at the valley is between 290 meters (952ft.) and 330 meters above sea level. Mainque’s alluvial soils benefit from high iron concentration producing heavy red clay soils mixed with limestone and loams. Combined with high winds, constant sun and little rainfall, it produces smaller yield and thicker grapes, leading to high concentrations of sugar and natural acidity making them enjoyable in their youth while capable of ageing gracefully.

Maceration and fermentation are carried out in small, round tanks of little depth and great width to maximize skin contact. Maceration is delicate, without excessive extraction, to obtain a balanced and elegant expression. Fermentation takes place at temperatures below 20°C with indigenous yeasts in small cement vats. Wines are filtered by natural decantation to preserve the natural aromas.
Maturation is carried in a mix of concrete eggs, stainless steel vats and oak barrels. Very little new oak is used.

Watch Piero discussing the brilliant wines from 2023

Mainque 2023

Fermented in barrel without malolactic fermentation, half of the wine is aged for 11 months in barrels (10% new). Fruit forward with salinity and a tasty finish lent by the calcareous components of the alluvial soil.

Apple, brioche, flint, pear and slate aromas with hints of apple tart follow through to a full body with gorgeous richness and depth, yet it grows on the palate. Very vertical and goes deep. Best ever. Drink or hold. - 97 points James Suckling

Chacra Chardonnay 2023

Sourced from 40 year old vines grown on mineral soils with alluvial stones covered in calcaire. Partly aged for 10 months in used French oak barrels.

This is very compressed and vertical, with deep mineral notes from the high quality of the single vineyard. The finish goes on for minutes. Compressed and precise with structure and sophistication, yet there’s attractiveness now that makes the wine a must to drink. Best ever. Drink or hold - 99 points James Suckling

Chacra Treinta y Dos 2022

Single vineyard Pinot Noir planted in 1932 on a land layered with clay, sand and pebbles. Half of the wine was aged in used Frean oak barrels for 19 months. The most structured of all Chacra’s wines. Its soft characteristics and velvety tannins, make it drinkable at a younger age however it is meant to be aged.

A beautiful, nervy pinot here. Such purity and depth on the nose for a pinot that barely has any extraction. Tile, flowers, minerals and racy crushed raspberries and wild strawberries. Tense and pretty on the palate with incredible vibrancy and verve. Naturally structured. Long and really refined. So subtle, yet it lasts almost two minutes. Full of fruit. A step up from 2021. Around 50% whole bunch. Drink or hold. - 99 points James Suckling

Fermented with 50% whole clusters in both barrel and concrete vat, the 2022 Pinot Noir Treinta y Dos hails from Mainqué in Patagonia. A bright, ruby-hued wine, the nose presents aromas of wild herbs, sour cherry and raspberry, further revealing hints of lavender, rose and cotton candy with time in the glass. Dry and quite silky on the palate, there is a light grip to the mouthfeel, allowing the Treinta y Dos to unleash its energy in a nuanced, lasting finish. This is an intellectual wine. - 97points Vinous

Cincuenta y Cinco 2023

Sourced from vineyards planted in 1955 on a sea of pebbles, typical in riverbed soils. The whole cluster was fermented at very low temperatures, enhancing the floral characteristics of the wine. Aged for 11 months in used oak barrels. It has the highest amount of tension of all the Chacra wines yet it is generously fruity.

This is incredibly fresh and vivid with orange peel, orange blossoms, cherries and hints of rose stem. Medium-bodied with a sleek and racy palate of creamy, fine tannins and a energetic length and purity. Crunchy. 100% whole cluster. From vineyards planted in 1955. Drink or hold. 97pts - 97 points James Suckling