Pedro Parra “Hub” Cinsault 2021, Itata, Chile
Pedro Parra is an under-the-radar superstar crafting unique wines from an up and coming region far south in Chile. He is a well-respected agronomist who consults with top wineries around the world on soil types. Pedro holds a PhD in terroir from the Paris Center of Agriculture. He began making wine for himself in his native Bio-Bio and Itata in southern Chile in 2012, but says that he wasn’t pleased with his wines until the 2019 vintage. He strives to make pure terroir wines from granite soils focusing on País and Cinsault. These unique reds are all fresh, focused, and unmanipulated.
Itata is a small, remote wine region in the Bio Bio area of southern Chile. The area was a difficult place to visit for centuries, with no roads, and plenty of steep slopes, forest, and rain. This isolation totally disconnected it from the modernization that happened in Chile over the last 40 years. No Bordeaux varieties invaded, and yields remained low without irrigation. All of this kept the area pure and unique. The two varieties most widely planted in Itata are Cinsault (45 to 70 year old vines) and País (60 to 120 year old vines).
“Hub” is a single vineyard Cinsault from a rocky, high-elevation site in the village of Guarilihue. 40-year-old, low-yield vines planted to soils rich in granite, silt, and quartz, as well as sand. Fermentation, 30% of which was whole cluster, took place in concrete tanks utilizing indigenous yeasts. Wine aged exclusively in concrete to retain purity of both fruit and terroir. “Hub” is named after the jazz trumpet player, Freddie Hubbarb, whose intensity is mirrored in the strong grip and tension found in the “Hub” Cinsault. This deep wine lulls you in with “come hither” aromas.
$47.98
1 in stock
