Trousseau 2025 Chacra

Tasting Note Trousseau 2025

Initially, aromas of sour cherries and cranberries emerge, followed by notes of dried strawberries and blood orange peel. Although the color appears pale in the glass, the tannins are chalky. Natural acidity balances the wine, and the finish turns saline. It will be ready to drink from 2027, and the tannins prevent the wine from feeling thin.

Grape Varieties

Trousseau is a single-varietal wine; it has not been blended with other varieties. Although it is pale in colour, the Jura variety possesses subtle tannins and acidity, and it is precisely these characteristics that provide a solid foundation for this light-bodied red wine.

Cellaring Potential

Acidity and that fine tannic grip do the keeping here, not weight. It is best enjoyed between 2027 and 2034. Decanting is not necessary, and it is best served at 14°C rather than at room temperature.

About Chacra

Piero Incisa della Rocchetta came to Río Negro for Pinot Noir and Chardonnay. Trousseau is an exceptional case, demonstrating that Chacra's biodynamic cultivation methods and minimalist approach to oak, which have built this wine's reputation, are effective not only with Pinot Noir and Chardonnay but also with other varieties.

Terroir & Climate

Mainqué sits relative low, in Río Negro. The cool climate stems from latitude rather than elevation, and thanks to the Andean winds and significant daily temperature fluctuations, the acidity of Trousseau is well preserved during the long growing season.

Winemaking

Chacra uses no oak barrels whatsoever when vinifying this Trousseau wine. Since concrete and amphora are neutral, these containers add texture without imparting any flavor. It is precisely because of this that the red fruit aromas and salty finish come through unadulterated.

Food Pairing

Thanks to its light body and crisp acidity, this wine is better suited to being served chilled than as a steak wine. It pairs well with Smoked trout from the Andean lakes, as its acidity cuts through the richness. Other great pairings:

• Cordero patagónico (a lean cut) with chimichurri sauce
• Wild mushrooms from the Andean forest, morels especially
• Simply grilled Kid goat
• A mixed platter of Smoked venison and wild boar, which brings out the wine's umami