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Pedro Parra Monk 2018

Pedro Parra Monk 2018

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"Another single-vineyard Cinsault, the 2018 Monk is also named after a jazz musician, Thelonius Monk, who Pedro Parra describes as "complex and innovative." All of these wines had a native fermentation with some 30% full clusters, and in this case, the élevage was in 1,500-liter oak vats for just under one year. To me, this is the most complete of the three single-vineyard bottlings, and in a way, I see some similitude with the Imaginador bottling. It's also the most elegant and mineral as well as serious, balanced, terribly precise and long. 1,170 bottles were filled in March 2019. Drink: 2020-2027. 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)