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Pedro Parra Pencopolitano 2017

Pedro Parra Pencopolitano 2017

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"There is a big change in the 2017 Pencopolitano, which is now from four different vineyards in Guarilihue (where he sources Cinsault) and Portezuelo (where he gets his País). This is fermented with some full clusters, depending on the year, and matured in untoasted foudres. Carignan has disappeared from the blend, which is now 67% Cinsault and 33% País. The aim is minerality and drinkability, using grapes grown on quartz-rich soils (of course, granite-based) that express the character of Itata, as the blend no longer has grapes from elsewhere like it did in the past. It smells of wild herbs and flowers, with a light to medium palate and very good freshness. This could very well be a different wine from the 2015, with grip and length. 11,267 bottles produced. It was bottled in February 2018. Drink: 2018-2023. 93 points

Pedro Parra's wines have been through some changes that started with 2016 and were completed with 2018. He sources Cinsault from Guariliuhe and País from Portezuelo, both in Itata. For now, he bottles pure Cinsault and Cinsault-País blends, and in the future, he might bottle pure País. He produced a grand total of 30,000 bottles in 2017, and he expects to bottle some 36,000 from 2018 onward, with a maximum of 45,000 bottles per year in the future."

Luis Gutierrez, Wine Advocate (239)