Winter 2007/08 arrived late, in mid June instead of the end of May. It was a shortwinter, but very pronounced, cold and dry with not one drop of rain.Spring was warm, without wind, this favored a good early flowering. Still no rain butwe were plagued with serious frosts. The early frosts were in October, three of themquite strong and then the a scoups de gracea t arrived very late in November, the first the11th and the second the 14th. The temperatures dropped at 5 below zero. This left theValley badly damaged. Between the province of Neuquen and ours, the Rio-Negro,the damage was estimated at 50%. Luckily our old vines were not hit.Summer began in January with strong winds, hot days and cold nights. ThePatagonian winds tend to dry up a lot but at the same time give us cold nights as theskies are absolutely clear. Still no rain which gave us berries with very thick skins,which means big polyphenols or tannins and very ripe. One can characterize the yearas very hot and dry but with good fruit and acidity because of the thermal amplitude.We began to harvest Barda the 13th of March 2008, the fruit comes partly from ourvineyard in MainquAC and some from a separate block which we have leased for thenext 25 years, this long lease was done with the intention of having full managementon the vineyard, it also gives us the ability to farm it in an organic and biodynamicmanner. Grapes were in optimal condition with small natural yields (40 Hl / Hectare).We picked early in the morning and brought to the winery where we placed them in acool room and consequently de-stemmed by hand. Barda like Chacra a sTreinta y Dosa tand MainquAC is 100% hand de-stemmed.
Smooth with dusty berry, plum, caramel and spice aromas and flavors, this Pinot Noir culminates in a composed and satisfying finish.
We then proceeded with the pumping over of the must over the skins of the grapes, themore modern way, once or twice a day in order to extract color fruit and tannins.Grapes were left to ferment on their natural yeasts for about 2.5 weeks at temperaturesof a maximum of 26 degrees Celsius.Once the alcoholic fermentation was over the wine was decanted by gravity intoFrench barrels of the highest quality (the same ones used for “Treinta y Dos” and“Cincuenta y Cinco”). The ratio is of about 25% new oak and 75% one year old. Thenatural malolactic lasted for about 1 month on its primary lees and then the barrelswere racked only once. The wine is matured in barrels for 11 months.The wine was blended the 24th and bottled un-fined and unfiltered on the 26th, 27thand 28th of February 2009.NB: The wine is 100% natural and unfiltered, as such there may be some harmlessdeposits in the bottle.
Pairs well with roast beef, salmon, swordfish and pastas with meat or seafood sauces.