Bodega Chacra was founded in 2004 by Piero Incisa della Rocchetta in the Río Negro Valley of northern Patagonia, a remote pocket of Argentina where the Neuquén and Limay rivers converge in an otherwise arid desert landscape. The vineyards sit on an ancient riverbed of limestone, sand and clay, and the region's extreme dryness has kept phylloxera and vine disease out entirely, allowing old, ungrafted plantings to survive undisturbed for decades. Piero farms his vineyards organically and biodynamically, using composting and herbal preparations timed to the astronomical calendar, a philosophy that has made Chacra one of the most closely watched estates in South America.

The "Mainqué" Chardonnay is a collaboration between Piero and Jean-Marc Roulot, the celebrated Meursault producer, and takes its name from the small village where these vines grow. The fruit comes from 40 year old ungrafted vines planted in mineral soils capped with alluvial stones and calcaire, giving the wine its distinct saline edge. It's fermented in barrel without malolactic conversion and aged for 11 months in barrique, a process that preserves the wine's high pitched energy while layering in a gentle textural richness.

Why You'll Love It

• An intense, energetic Chardonnay that manages to be both racy and round, refined yet unmistakably mineral.
• The nose opens with acacia flowers, crisp apple, citrus and gentle stone fruit, followed by a savory whisper of smoke and toasted nuts.
• On the palate it's lithe and pure, with sleek citrus, crunchy apple and ripe peach carried by a natural, almost oceanic saltiness.
• The finish is dry and long, with the calcareous soil leaving a lasting, chalky imprint.
• Versatile enough for a special occasion bottle or a weeknight dinner that deserves something a little more serious.

How To Serve It

• Serve well chilled, between 48 and 50°F, to keep its saline energy in focus.
• No decanting is required; this wine is ready to pour straight from the bottle.
• A Burgundy stem gives the wine's texture and aromatics room to open up.
• Pair it with seared scallops finished in brown butter and toasted hazelnuts, or anything that leans into the wine's own nutty, saline character.