Juice 2017 Pencopolitano, Pedro Parra, Itata Valley, CHI
Grape 67% Cinsault 33% Pais
Tasting Note The wine has lifted aromas of dried rose petals, iron, blood and smoky bacon. The palate is well-balanced with vibrant acidity, inherent smokiness, subtle hints of red fruit and an incredible iron laden mineral core rounded out by dry yet fine grain tannins.
Pedro Parra is a renowned soil and vineyard mapping expert with a Masters and PhD in Precision Agriculture and Terroir from the Institut Agronomique National in Paris. As a consultant to many well-known wineries in the Americas and Europe, he has spent much of the past 18 years discovering new sites, digging ‘calicatas’ (pits for soil analysis) and transforming the way wineries manage their vineyards.
Pedro has always dreamed of one day making his own wines in his native Itata. Finally, in 2013, assisted by consultant winemaker, long-term friend and business partner Alberto Antonini, Pedro released Itata wines under his own label. His vision was simple: to make pure wines from old bush vines grown on granitic soils and to help the local ‘brave vignerons’, who protected the land and vines for centuries. Boy done good!
The insane levels of smoky, meaty, mineral characters that this wine showcases on immediately drew our minds (and stomachs) to southern style BBQ, low and slow of the smoked varietal. We think the pairing speaks for itself, basically anything cooked over wood or coals would be further enhanced by this delicious juice. One might also be tempted to bust out some spicy, peppery, smoked meats from a variety of beasts, add a little terrine in the mix, light a fire, whip the cork out and then slide slowly into food and wine bliss.