Skip to Store Area:

0 Items - £0.00 | Checkout

Pedro Parra Vinista 2018

Pedro Parra Vinista 2018

Availability: In stock

Add to Basket

"A new village red produced with País grapes from different vineyards in Portezuelo (Itata), the 2018 Vinista comes from extremely old, dry-farmed vines on granite soils rich in quartz and was cropped from a dry vintage. They used 30% full clusters in the fermentation with indigenous yeasts, and it matured in 5,000-liter oak vats and 3,000-liter concrete vats for 10 to 11 months. His initial idea was to focus on Cinsault, but as he learned more about País, he decided he was ready to make his first varietal País wine. In this first vintage, he harvested before two big storms to avoid botrytis—because the País bunches often touch the ground, rain during harvest is very dangerous for the variety. This is varietal, clean and expressive. The biggest surprise is the softness of the tannins, and Parra thinks this is due to the good terroir—for País, the terroir must have good drainage and no clay. The truth is this wine is surprisingly elegant but doesn't have great complexity. 6,526 bottles were filled in March 2019Drink: 2020-2023. 91 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)