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Cork Wine

Bodega Chacra Barda Pinot Noir 2017

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Quick Overview

The result of a complex vintage, Barda is very aromatic, with more pronounced color, succulent fruit flavors, expressive minerality and a round, full body.
Barda Pinot Noir


Barda is made from fruit from a 20-year-old vineyard, and also receives fruit from the “Treinta y Dos” and “Cincuenta y Cinco” vineyards. In early morning, fruit was picked before storage and de-stemming in a cool room to retain freshness and acidity. 100% de-stemmed grapes are fermented in small, round 100 hl cement tanks to maximize skin contact, and 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 lasted about 2.5 weeks at 26-28°C. After fermentation, half the wine was racked by gravity into 2nd-, 3rd- and 4th-use French oak barrels of the highest quality; the other half went into cement tanks. Natural malolactic fermentation lasted about 1.5 months on the lees after which the wine was racked once. Aged in barrels and tanks for 10 months. Winter was very cold and humid; typical Rio Negro winters are very cold and dry, so this marked the start of a humid cycle for the area. Spring was quite long, somewhat windy and cool, lasting until beginning of December. Summer only began in January but arrived in force, hotter than usual, and remained through February. Harvest started first week of February, March was cool but much wetter than usual, with rain almost every week, not common for the area. Autumn led straight into Winter. Harvest of Pinot Noir began February 28. Grapes came from four vineyards in Mainqué and from other vineyards under long-term lease. Smooth with dusty berry, plum, caramel and spice aromas and flavors, this Pinot Noir culminates in a composed and satisfying finish. Pairs well with roast beef, salmon, swordfish and pastas with meat or seafood sauces.
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