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Bodega Chacra Chacra Chardonnay Rio Negro 2025

Bodega Chacra Chacra Chardonnay Rio Negro 2025

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Meyer Lemon, Flinty Reduction, Salted Butter, and Jean-Marc Roulot’s Patagonian Precision

The 2025 Bodega Chacra Chardonnay is an electric, world-class white born from a landmark partnership between Piero Incisa della Rocchetta and Meursault legend Jean-Marc Roulot. Grown organically on alluvial gravels in Patagonia's Río Negro Valley, it unfurls aromas of crisp Meyer lemon, green apple, crushed flint, and delicate toasted hazelnuts. Medium-bodied and chiseled, it marries Meursault-like textural tension with mouth-watering acidity, finishing on an intensely saline, mineral-driven note.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied, Tensile & Textural ●●●●●
Sweetness Bone Dry ●●●●●
Acidity Electric, Chiseled & Saline ●●●●●
Oak Subtle & Noble (Aged in seasoned French oak barrels & concrete eggs) ●●●●●

Terroir, History & Acclaim

Critical Recognition:
James Suckling 99 pts
Wine Advocate 98 pts
  • 99 Points - James Suckling: Wow. This is really complex, with sliced apples, lemons, flint, stones and a hint of limes on the nose. It’s floral and aromatic with white flowers. Long, long finish. Complex and thoughtful. Drink or hold.
  • 98 Points - Robert Parker's Wine Advocate: The 2025 Chacra Chardonnay is a superb wine that ranks among the finest white wines I've tasted from Argentina. It comes from 45-year-old vines originally planted to Merlot on silt and sand soils and grafted onto Chardonnay in 2015. It matured for 11 months in a mix of 60% oak barrels and 40% sandstone amphorae. The nose is immediately expressive and captivating, with a pleasing mix of aromatic herbs, toasted hazelnuts, citrus peels, saline overtones and floral accents of chamomile and dried jasmine. The mouthfeel follows with a pitch-perfect blend of deft richness, electric energy and palpable tension, all of which carry into a muscular finish that is equal parts rich, focused and mouthwatering, anchored by chalky dry extract and pronounced salinity. I followed this over the course of multiple days, and only toward the end of the third did it begin to meaningfully degrade; I cannot wait to follow its evolution over the coming decade.
  • The Río Negro Alluvial Terroir: Sourced from organic and biodynamically farmed vineyards planted on ancient alluvial riverbeds in Mainqué, Río Negro Valley. The soils are rich in calcium carbonate-coated river stones, sand, and gravel. Constant Patagonian winds mitigate heat while preserving exceptionally cool night temperatures, giving the Chardonnay vibrant natural acidity and low pH rarely found outside of Burgundy.
  • Collaboration with Jean-Marc Roulot: Born from the close friendship between Piero Incisa della Rocchetta and Domaine Roulot’s Jean-Marc Roulot. Roulot oversees the pressing, fermentation, and aging protocols. Harvested early for tension, the wine undergoes spontaneous fermentation and elevage in a mix of neutral French oak casks, concrete eggs, and stainless steel, with zero battonage and blocked malolactic conversion to preserve absolute crystalline focus.

Highlights

  • 100% Chardonnay crafted in partnership between Piero Incisa della Rocchetta and Jean-Marc Roulot.
  • Farmed biodynamically in Patagonia on limestone-coated alluvial gravels.
  • An electric, high-tension 2025 release built for 10 to 15+ years of graceful cellaring.

Tasting Notes

Bright straw-yellow with shimmering silver-green reflections, it opens with pure, striking aromas of Meyer lemon zest, green orchard fruits, and white peach, intertwined with gunflint reduction, white blossom, sea spray, and faint hazelnut. The palate is medium-bodied, chiseled, and crystalline, layering tart citrus and white fruit over a fine-textured, phenolic grip and a spine of laser-sharp acidity, culminating in a soaring, savory, and intensely saline mineral finish.

Serving Suggestion

  • Temperature: Serve at 10–12°C in wide Burgundy stems rather than narrow white wine flutes.
  • Decanting: Decant for 30 to 45 minutes if opening in its youth to allow its reductive flint and tension to expand into rich stone fruit and floral aromatics. Prime drinking window 2026 through 2038+.

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