Winemaker Notes
Pure, minerally and powerful, with concentrated flavors of red plum and dried raspberry, loaded with powerful meaty notes. Sandalwood accents linger on the finish, showing caressing tannins. Its structure being rather airy and open, Barda was conceived to be consumed while still fresh and young. Its alcohol percentage is generally low – 12 to 13 percent. Produced from Chacra’s youngest vineyards, Barda has a strong and character and is intended to be versatile – a perfect companion for most foods. The vineyards, planted in 1990, grow on slightly sandy soils. As all our vineyards, Barda’s vineyards are ungrafted and massale selection yielding over 2 kilos per plant. It is fermented at low temperatures in round cement tanks, with natural and unfiltered indigenous yeasts.
A perfect pairing for fish, salads and omelettes.
Critical Acclaim
All VintagesLovely, bright cherry on the nose and palate; crisp, balanced, and fresh with tangy acidity; grown on slightly sandy soils in Chacra's youngest vineyards and aged ten months in French oak.
The 2017 Barda is approachable and soft, with sweet fruit, in a more commercial profile. It comes from different vineyards—the majority from one plot planted in 1989 and small portions of older vines. It's a little more concentrated than usual, as they had very low yields, so it has some tannins, even if they are very fine grained. It fermented in concrete vats with indigenous yeasts, and one-fourth of the wine matured in French oak barrels for ten months while the rest was kept in concrete. 52,000 bottles and 400 magnums were filled in January 2018.
The climate is dry, with maximum humidity of thirty percent and an average of seven inches of rainfall annually. This aridity, coupled with the natural barrier of the surrounding desert, results in a complete absence of phylloxera and vine diseases. The air is pristine and without pollution, creating tremendous luminosity and purity of sunlight. During the ripening period, in the first quarter of the year, diurnal temperatures vary widely, ranging from an average of 82.4F (28C) during the day and 48.2F (9C) at night. The seasons are precisely defined, with hot summers, cold winters and mild springs and autumns. This consistency of climate enhances consistency of the wine from vintage to vintage.
One of the most southerly regions on the globe for fine wine production, Patagonia has experienced extraordinary vineyard expansion since the early 2000s.
Patagonia vineyards occupy the lower foothills of the Andes at 1,000 to 1,600 feet. Here cold air drops at night from incredibly steep elevations—the Andes reach well over 15,000 feet in this zone—a phenomenon that produces drastic diurnal shifts. Cold nights contrasted with hot summer days produce grapes with striking color, full ripeness, great finesse and aromatic intensity.
Favored for its luxury brands, the Patagonia wine growing region of Argentina focuses on a diverse array of international varieties: Chardonnay, Sauvignon Blanc, Semillón and Viognier among the white grapes, and Cabernet Franc, Malbec, Merlot, Pinot Noir, Syrah and Cabernet Sauvignon for reds.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”