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2022
Pedro Parra considers himself a lucky man, a very lucky man. He holds a PhD in terroir from the Paris Center of Agriculture and has been a consultant for some of the top wine companies in the world such as Domaine du Comte Liger-Belair in Vosne-Romanée, Domaine Roulot in Meursault, Argiano in Brunello and Marco Morengo in Barolo. After 15 years of travelling around the world he decided it was time to make wines that he likes to drink and to create a legacy for his family. He wanted to make...
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Cinsault single vineyard (0.64 ha) from Guarilihue Alto planted in 1942. It's one of the oldest Cinsault vineyards in the area. The soil is superficial red, silty, decomposed granite (0-120 cm) that transforms (>120 cm) into a sandy silty light brown with many quartz pebbles. The vineyard is organic (non certified). Around 3200 bottles per year are made.
Arresting floral aromas of pepper funk with watermelon, pomegranates and rose hips. Crushed flowers, too. Delicate and fragile with subtle reduction that makes it even more seductive and provocative. Ethereal and tense at the same time on the palate, showing very little heft. Chalky, firm tannins grip the finish, giving a dusty feel to the fruit. Super delicious now, but better in one or two more years.
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