{"title":"Argentina - Patagonia","description":"\u003cp\u003ePatagonia sits in the southern extremes of Argentina, where cooler temperatures and strong winds foster wines with striking freshness and purity. While Malbec still holds a place here, Pinot Noir is increasingly prominent, thanks to the region’s broad day-to-night temperature swings that enhance aromatics and acidity. Bodegas Chacra stands out for its exceptional single-vineyard Pinot Noirs, shining a spotlight on Patagonia’s unique terroir. From crisp whites to elegant reds, this frontier of Argentine viticulture delivers a vibrant and nuanced taste of the country’s diverse wine landscape.\u003c\/p\u003e","products":[{"product_id":"bodega-chacra-barda-pinot-noir-2024","title":"Bodega Chacra Barda Pinot Noir 2024","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":48445333569759,"sku":null,"price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2120874.jpg?v=1770934290"},{"product_id":"bodega-chacra-chardonnay-mainque-2024","title":"Bodega Chacra Chardonnay Mainque 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eArgentine wine means Mendoza Malbec to most American drinkers, and this is neither. Rio Negro sits in northern Patagonia, hundreds of miles south of Mendoza, in flat desert where apple and pear orchards and windbreak rows of poplar far outnumber vines. The valley gets about seven inches of rain a year and humidity tops out around 30 percent, tempered only by the Neuquen and Limay rivers running down from the Andes to form the Rio Negro on its way to the Atlantic. Soils are an ancient riverbed of limestone, sand and clay, studded with alluvial stones coated in calcareous matter. Wind blows constantly, light is intense, nights are cold. That aridity, plus the desert acting as a natural quarantine, means the region has no phylloxera and very little vine disease. Patagonia is the best argument in South America that Argentina is not a one-region country.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay from three parcels in the sandier soils around Mainque, the Rio Negro district the estate takes its name from, where sand and clay give way to pebbles jacketed in calcareous matter. Picked early to hold acid. Fermented in barrel, 25 to 30 percent new, using the same barrels Jean-Marc Roulot works with in Meursault, and deliberately stopped short of full malolactic conversion so the acid line stays intact. That is a Burgundian toolkit pointed at a desert. Lemon peel, white peach, chamomile and crushed oyster shell come first, then the wine turns taut and narrow across the middle, more chalk and salt than fruit, closing long with an iodine edge. There is no tropical fruit here and no butter. It reads closer to a lean Cote de Beaune village white than to anything else in the Southern Hemisphere.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePiero Incisa della Rocchetta is the grandson of Marchese Mario Incisa della Rocchetta, who created Sassicaia and proved that greatness was possible in a place nobody took seriously. Piero did the same thing in a harder place. In 2004 he bought the first of Chacra's vineyards in Rio Negro, an abandoned planting of ungrafted Pinot Noir put in the ground in 1932, later adding a neighboring block from 1955. What drew him was the old vines, not the glamour, because there is none. The farm is worked organically and biodynamically as a closed system, with artificial fertilizers and toxic pesticides and herbicides categorically prohibited, using preparations made from the estate's own organic matter. Starting with the 2017 vintage, Piero opened a Chardonnay chapter in partnership with Jean-Marc Roulot of Domaine Roulot in Meursault.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrilled whole branzino with lemon and olive oil, eaten off the bone, is the cleanest expression of what this wine does. Scallop crudo with olive oil and flaky salt leans into the saline, iodine finish. A leek and gruyere tart takes advantage of the barrel texture without the wine tipping into richness. And ceviche of white fish with lime, red onion and cilantro works because the acid in the wine matches the acid in the dish instead of fighting it. This is the white to open when someone tells you they do not like Chardonnay.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":50574898430175,"sku":null,"price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7160679.jpg?v=1784262243"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/drcmontrachet_httpss.mj.runGjS6t_QzC9c_a_vineyard_on_flat_gro_7e97c423-fb56-4576-b02a-4d28cb3f3193_1.png?v=1742327141","url":"https:\/\/danverwinemerchant.com\/collections\/argentina-patagonia.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}