Pedro Parra Monk Cinsault 2017

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Pedro Parra
Monk Cinsault 2017

Vintage : 2017
Country : Chile
Region : Itata Valley
Subregion :
Type : Red
Style : Fruity Medium Bodied
Format : 75cl
Alcohol : 13,5°
Grappes : 100% Cinsault

A minimal intervention single vineyard Cinsault made from dry farmed old bush vines in Itata. Granitic clay soils for ‘Monk’ lend structure and complexity to the wine.

Experts		Score	Vintage
RP	Robert Parker	94	2017

More information on wine critics and ratings

Tasting Note (PDF)

Description
Reviews
From the same producer

Vineyards:

The fruit is sourced from a single vineyard located in Guarilihue in the heart of Itata, at around 300 metres above sea level. The vineyard, on a gentle west facing slope, is dry farmed. The vines are over 70 years old and planted on granitic clay soils which lends structure and complexity to the wine.

Vinification:

Grapes were hand harvested and sorted carefully at the winery. About one third whole bunch was used, with fermentation taking place in concrete tanks. Fermentation using natural yeasts took about 10 days, and after a further 10 days of post fermentation maceration, the wine was transferred to old untoasted foudres. After a year in oak it was transferred to bottle for 8 months before release.

Tasting Notes:

The wine delivers aromas of cranberry, cherry and wild herbs. Due to the granitic clay soils, Monk is the most structured and layered of Pedro's three single vineyard wines, with fine tannins and fresh acidity on the palate.

Robert Parker (RP) : 94 Points (2017)

Thelonius Monk is a complex and innovative jazz musician, and the 2017 Monk is named after him. It's a pure Cinsault from Itata that has complexity but perhaps more volume than the other two in this "music" series. The soils here are also red granite, and the grapes were selected from the higher part of the vineyard. It was produced with some 2,400 kilos of grapes that fermented uncrushed in raw concrete and matured in untoasted foudres until bottling in February 2018. The nose is complex and expressive, with tons of wild herbs, flowers and spices, and is really aromatic, captivating, complex and layered. The palate feels very complete, with edgy minerality and great depth. I tasted the 2018 from this vineyard when it was still in the middle of malolactic, and in that cooler year, it had less alcohol and a much more ethereal personality. This could be a new benchmark for Cinsault. 996 bottles produced.