Monk
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 from the area of Tinajacura, in Guarilihue Alto. The vineyard was planted in 1995 with 0.82 ha. The vineyard is located on the upper part of the hill, very red terroir, decomposed, silty Granite with low amounts of Quartz pebbles. The vineyard is organic (non certified). Around 2500 bottles per year are made.
Rose hips with a touch of white pepper to the racy red berries and dried watermelon on the nose. Firm and bright on the palate with nicely chewy tannins and bone-dry fruit that cleanses the palate. Better in one more year.
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