Pedro Parra is, quite literally, THE doctor of dirt. He has dug 25000 calicatas (soil pits) around the world and consulted for numerous wineries, including Okanagan Valley's Haywire. After many years advising others how and where to grow wines, this is his own project, based in his homeland of Concepcion, the original site of vines in Chile but long since forgotten as a wine growing region. This is a field blend of Malbec, Syrah, Cinsault, Carignan, Pais and Carménère from the red granite and fine quartz soils of six dry farmed vineyards in Itata and Cauquenes, and vines 60-100 years old. After native ferment and 1 year in cement and stainless, this was lightly filtered before bottling. Thick and dense on the concentrated palate, with smoked berries, dried blueberries, tobacco, roasted meats, charcoal, leather all textured with stony grip and fine peppery spice, and cut with a balsamic sappiness. Still very much in youth, this wine-of-place is still fist tight after being opened overnight. I suggest decanting and grilled lamb for current consumption, but recommend cellaring for a few years for maximum enjoyment.
This wine bears the Vigno (Vignadores de Carignan) Association trademark. By law, any wine ordained Vigno must come from the Maule Valley, be a minimum 65% Carignan, from vines that are at least 30 years old, unirrigated and aged for 2 years before being released. This wine includes 34% Mourvedre, helping produce an impressively concentrated offering with layers of dark cherry, plum, anise, chocolate. Tannins are gritty, so serve alongside some grilled sausage or porchetta.
Lively scents of black currants and red berries with a whiff of green herb and background smoky notes shifting to rich blackberry flavour supported by velvety tannins and deftly balanced acidity. Finishes with harmoniously integrated fruit, spice and a dash of milk chocolate.
Ruby purplish. Attractive nose of ripe red fruits, earthy and oaky notes. Full-bodied, the powdery tannins are a little bitter and dry. Acidity is on the plus side, underlining the tannic structure. Approachable now, it will hold about 5 years.
Opaque black/purple, this quintessential Chilean Cab doles out the crème de cassis, blackberry, tobacco smoke, fresh herbs, baking spice, cocoa and vanilla. Full-bodied with ripe tannins and an extended aftertaste.
Dense purple colour with a cedary, smoky, black plum nose backed by oak spice; medium-bodied, dry, savoury, blackcurrant and red plum flavours with a hint of liquorice and iodine, finishing with ripe tannins.
Opens with almost Sauvignon-like grassy herbal freshness on the nose. Shifts to elegant citrus and stone fruit on the palate, backed by incisive acidity and mineral notes nicely offset with textural roundness.