2019 MONK CINSAULT, Pedro Parra. Itata, Chile

Itata is a remote and relatively unknown area in southern Chile. Pedro Parra pioneered quality winemaking in the region and now it’s the ‘cool’ part of Chile that everyone is talking about. The emphasis in the area is on less fruity, more savoury (less obviously new world, more restrained and complex).

100% Cinsault, half fermented as whole  bunches, matured of 10 months in old oak barrels and concrete vats.

Pedro Parra is a ‘terroir specialist’ – a vineyard consultant renowned throughout the world (he has worked with top vineyards as diverse as Meursault and Mendoza). This is his own (very small) family project; a series of jazz musician-inspired wines.

96/100 (top marks) in a tasting of Chilean reds, Decanter Magazine, September 2020.

“Wonderful palate, herbal and wild with fine and detailed tannins – lovely acidity and great definition. Excellent fruit intensity and concentration, a long mineral-drenched finish. A delight” (Alistair Cooper MW).