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Pedro Parra Trane 2018

Pedro Parra Trane 2018

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"Pedro Parra considers John Coltrane an innovator and creative jazz musician, after whom he named the 2018 Trane, a single-vineyard Cinsault from a plot of highly decomposed granite soils. It fermented in concrete with indigenous yeasts and some 30% full clusters and matured in 1,500-liter oak vats for 11 months. It's extremely chalky and perhaps a little rounder and gentler compared with its siblings. It has a little more concentration and clout, but at the same time, it doesn't reach the elegance of the other two. There are some similitudes here, because they all come from granite soils that mark all of the wines very much. 1,188 were filled in March 2019. Drink: 2020-2026. 93 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)