2019 Bodega Chacra Treinta Y Dos Pinot Noir

Bodega Chacra was formed in 2004 by Piero Incisa della Rocchetta, the grandson of Sassicaia’s founder, Marchese Mario Incisa della Rocchetta. Piero always wanted to do his own thing independent of family ties, and in 2004 he heard about an abandoned Pinot vineyard in Patagonia that was originally planted in 1932 and knew immediately it was the opportunity he had been looking for. And so began what is now Bodega Chacra, generally recognised as the greatest Pinot Noir produced in South America.

Over time another vineyard from 1955 was added along with more plantings. Vineyards are tended using organic and biodynamic principles. The old vines are planted on their own rootstocks, producing tiny bunches with incredibly concentrated flavours. Fruit is hand harvested, fermented in concrete, transferred by gravity and treated in the gentlest way possible without fining or filtration in order to produce wines with transparency.

Treinta y Dos is a single vineyard wine, made from old vineyards planted in 1932 on a land layered with clay, sand and pebbles. The most structured of all Chacra’s wines, Chacra Treinta y Dos is meant to be aged. Its soft characteristics and velvety tannins, however, make it drinkable at a younger age.

Other Reviews....
Extremely perfumed with rose-petal, violet, rose-stem and sweet-strawberry aromas that follow through to a full-bodied palate with tight, juicy tannins that are strong and intense. A very structured, young, top pinot from here. Needs three to four years to soften. Try after 2024.
98 points
James Suckling

“Chacra ‘Treinta y Dos’ is a single vineyard wine, made from old vineyards planted in 1932 on a land layered with clay, sand and pebbles. The most structured of all Chacra’s wines, Chacra Treinta y Dos is made to be aged.
24 Months in 50% new French oak, 50% in used French oak.” Bottle 2648/8794. Importer: Viticult
Concentrated, lush sweep of stony tannin, blood plum and red fruits, cinnamon and clove, dried roses, smoked meat. It’s lavish, and not shy on spicy oak, but the intensity of fruit and power is there too. There’s a slightly tacky wet paint feel to texture, and a savoury dried herb character and subtle chicory bitterness, a powdery slightly oak-laden finish of excellent length and poached and spiced strawberry flavour rounds it out. Impressive wine, and in need of a little more cellaring, but kind of heavy on the oak. Still, bloody good. Drink 2024 - 2030.
95 points
Gary Walsh - The Wine Front