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Barda Pinot Noir 2015 - Bodega Chacra
Bodega Chacra

BARDA PINOT NOIR 2015 - BODEGA CHACRA

  Argentina
€36.00
32.10
€32.10

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Why do we love it?

What would you say if we told you we found an epic Pinot Noir from the distant and frozen Patagonia? And yet, we are talking very seriously! We would not play with such a serious issue as Pinot Noir.

Here it goes. The winery is called Bodegas Chacra and is known for its high quality and with unrivaled finesse, Pinot Noir. In fact, they do not cultivate any other variety. They firmly believe that Patagonia's sunshine combined with the cool Andean breeze and high altitude are ideal for Pinot Noir because it ripes perfectly and retains its elegance and sharpness!

Barda has taken its name from the soil where it is cultivated and means steep slopes with scarce vegetation. The vineyards are the youngest of the estate and they are 28 years old. The precious juice ferments in oval cement tanks with indigenous yeasts and then matures for 10 months in French oak barrels. The result is an incredibly expressive and typical Pinot Noir with crisp acidity and lacy tannins that looks at Burgundy straight in the eye.

COLOR

RED

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has ruby color ​​with purple hues.

Elegant nose but also intense with characteristic aromas of red fruits such as strawberry, raspberry and cherry. Distinctive oaky character expressed as nutmeg, sandalwood, vanilla and cinnamon.

On the palate it is medium-bodied with crisp acidity and velvety tannins. Juicy red and black fruits such as cherry, sour cherry and plum entwined with notes of all spice, pepper, cinnamon and leather. Hints of tea and herbs complement the special set. Enjoyable fruity aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 12,8%
Origin Argentina
Variety Pinot Noir
Aromas strawberry, cherry, sour cherry, plum, nutmeg, vanilla, pepper, cinnamon, leather, herbs
Bottle Size 750ml
Barrique 10 months
Serving temperature 14°C
Aging 5 years
Closure Cork
Organic No

BARDA PINOT NOIR 2015 - BODEGA CHACRA

PAIR IT

Pair it with tuna fillet or with a slow roasted beef fillet

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

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