2021 Pedro Parra y Familia ‘Imaginador’ Cinsault Itata Valley
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.
- Tasting Notes tart cherry, raspberry, pomegranate, black tea, bergamont, sesame, damp earth, smoke, violet, barnyard
- Variety Cinsault
- Region Chile, Itata Valley
- Volume 750ml
- Alcohol Volume 13%
- Table Talk Pedro Parra is a pioneer in the world of wine and a leading figure of the “New Chile”movement, particularly for his groundbreaking work in terroir analysis and his emphasis on the importance of healthy, living soils for producing high-quality wines.
Pedro Parra y Familia is an innovative and esteemed winery located in the Itata Valley of Chile, led by the renowned terroir specialist Pedro Parra. Known for his profound understanding of soil and its influence on wine, Parra has crafted a reputation for producing authentic, terroir-driven wines. Pedro Parra is internationally acclaimed as a leading expert in terroir analysis. With a doctorate in Agronomy, specializing in Terroir, he has consulted for prestigious wineries around the globe, helping them to understand and express their soils in their wines.
The vineyards are primarily located in the Itata Valley, one of Chile’s oldest wine regions. Parra focuses on heritage varieties such as Cinsault, País, and Muscat and is committed to sustainable farming, working in harmony with the environment to preserve the health and vitality of the vineyards. In the winery, Parra takes a minimalist approach, allowing the wines to ferment naturally with indigenous yeasts and avoiding unnecessary additives. Parra’s philosophy is deeply rooted in the belief that wine should be an honest reflection of its origin.
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