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Pedro Parra Hub 2018

Pedro Parra Hub 2018

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"One of three single-vineyard Cinsault bottlings, the 2018 Hub is named after jazz trumpet player Freddie Hubbard because the wine comes from a higher and rockier place in the village of Guarilihue and he considers Hubbard the most audacious of the trumpet players. The dry-farmed vines were planted 40 years ago on granite soils with lots of silt and quartz and less sand. They got 2,500 kilos of grapes per hectare— very low yields—and it fermented in concrete tanks with 30% full clusters and indigenous yeasts, matured exclusively in concrete and was bottled completely unoaked. Because it is completely unoaked, it has more tension than the other two single-vineyard bottlings. It's mineral and sharp, narrow and long, with lots of tension. 1,350 bottles produced. It was bottled in March 2019. Drink: 2020-2026. 94 points

Pedro Parra explains his range as follows: There are two village wines—Vinista and Imaginador—that mix grapes from different vineyards in the same village, and one regional blend—Pencopolitano—composed of Cinsault and País from two villages but will be exclusively from Guarilihue from 2019 onward. Then there are three vineyard selections that he considers his 1er crus—Hub, Monk and Trane—which are all named after great jazz musicians. 2018 was the first vintage vinified 100% in his new (old) vineyard, and he thinks there is a further fine-tuning in 2018 compared with 2017, which represented a big change and departure. In 2018 the wines have a lot less alcohol (between 12.5% and 13%) and fermented in open vats and concrete, and all of the wines fermented with their own yeasts. And he reckons that if he's lucky he might have two grand crus in 2019. Stay tuned."

Luis Gutierrez, Wine Advocate (247)