Winery: Winemaker extraordinaire Pedro Parra founded Pedro Parra y Familia wines with the goal of making “pure terroir wines from Granite soils”. Working with growers in little known regions of Chile such as Bio Bio and Itata, Pedro hopes “to help all those brave vignerons that protected for more than 200 years their vines, against the industrial forest companies, against politicians, against the big wine industries who abuse of them paying them almost zero for their best grapes”.
Winemaking: Grapes are from 5 old vineyards [average vine age is 40-70years] in the village of Guarilihue with silty, granite quartz soils. Dry farmed during a very hot year, full cluster fermentations with native yeasts. “. Aged in stainless steel and cement tanks for 1 year, followed by 8 months elevage in bottle. 1300 cases made.
Tasting Notes: Transparent ruby in colour, with aromas of smoky, tarry earth and raspberry. Smoky and iron minerality reign raspberry, strawberry, pomegranate, elderflower, grilled herbs, tangy acidity and firm tannins. Black cherry, cranberry, peppery spice linger on the tarry earth finish. Silky, agile, engaging.