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Pedro Parra, aka Dr. Terroir (literally has a PHD in terroir), is the world’s leading ‘geologist of wine.’ When he’s not consulting for the very best producers in marquee wine regions, Parra is making old-vine cinsault 300 miles south of Santiago. Although light in weight, this wine offers a punch flavor and compelling structure. Enjoy with lamb, game, cured meats, or earthy stews.

Organic farming practices, family-owned, hand-harvested, dry-farmed, 100% whole cluster fermentation with native yeasts and only 1,100 cases produced annually.