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Two from the Southern Hemisphere


While Yalumba has been around for some time Bodega Chacra is relatively new.  Bodega Chacra originated when Piero Incisa dell Rocchetta purchased an old estate in the Rio Negro Valley of Patagonia.  Piero is the grandson of Mario Incisa who created Tenuta San Guido which produces the legendary Sassicaia wines.  These are both interesting wines in terms of their aromas and flavors.  The Yalumba is different with its orange-citrus and rosemary notes.  It is meant for current consumption and is appealing for those who do not want a large-scale wine.  The Chacra has a unique mixture of red fruit and apricot.  Well-made this will hopefully develop some more complexity.  While I prefer to drink something else on a daily basis, I would not hesitate to open these bottles for friends or order them at a restaurant.  Both of these wines are available at MacArthur Beverages.

2010 Yalumba, The Strapper, Barossa – $17
Imported by Negocients USA.  This wine is a blend of 38% Grenache, 32% Shiraz, and 30% Mataro.  The fruit was fermented in small batches, a mixed of oak vats and stainless steel, followed by aging for two months in used American, French, and Hungarian Hogsheads(!).  Bright red fruit makes way to tart flavors, citric acidity, and an incense note.  Then the flavors become ripe, with orange citrus undertones, a hint of rosemary, and a mixture of fruits in the finish.  ** Now-2015.

2010 Bodega Chacra, Barda, Pinot Noir, Patagonia – $27
Imported by Kobrand Corporation.  This second wine is 100% Pinot Noir sourced from the old vineyards planted in 1955 and 1967 along with new vines from a ten-acre vineyard located on the original estate.  The fruit is fermented with indigenous yeasts with malolactic fermentation in Burgundian oak barrels.  The wine was aged for 11 months in French oak barrels.  There was an interesting nose of red fruit and apricot.  In the mouth the red fruit mixed with apricot notes, some spice, and acidity that drives the wine with freshness.  There is not much complexity as this point but there is a good, lightly salivating aftertaste.  ** Now-2017.

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