Region and Vineyards
The wine hails from the Itata Valley in southern Chile, a historic cradle of dry-farmed bush vines shaped by ocean-cooled breezes and poor, ancient granites of the Coastal Range. Here, Cinsault achieves natural freshness at modest alcohols, showing red fruit lift, herbal nuance and a distinctly saline, ferrous edge that speaks of decomposed granite.
Monk is a single-vineyard selection from Tinajacura in Guarilihue Alto, a high, red-soiled slope of decomposed granite with iron and quartz fragments. The parcel (around 0.82 ha, planted in 1995) is organically farmed, dry-grown and worked by hand. Its tight, silty-sandy granitic matrix and elevated position curb vigor, concentrating berries and tannins while preserving natural acidity—key to the wine's focus and ageability.
Winemaking
Monk 2017 is 100% Cinsault. Fruit was hand-harvested from the upper section of the vineyard and vinified with a minimalist touch to foreground site over technique. Whole berries were fermented uncrushed in raw concrete with indigenous yeasts, extracting gently for perfume and texture rather than weight.
Élevage followed in large, untoasted foudres to protect purity and add subtle oxygenation without oak imprint. Bottled in February 2018, the vintage saw a tiny release (approximately 996 bottles), underscoring the artisanal scale. The result is a Cinsault of crystalline definition: tensile, aromatic and finely structured.
Tasting Notes
- Color: Medium ruby, translucent core with a youthful rim.
- Aroma: Vibrant red cherry, cranberry and wild strawberry layered with dried rose, sweet herbs, white pepper and a stony, ferrous whisper.
- Palate: Sleek, mid-weight entry that builds across the palate; juicy red fruit is framed by chalk-fine tannins and bright, mouthwatering acidity. Mineral drive extends a long, precise finish with savory herb and saline echoes.
Did you know?
Monk forms part of Pedro Parra's "music" single-vineyard series named after jazz icons. The 2017 vintage drew critical acclaim and, owing to the micro-parcel scale of Tinajacura, was bottled in microscopic quantities—a genuine terroir study captured in glass.
Wine Pairing Ideas
- Herb-crusted lamb chops - herbal rub mirrors the wine's thyme/rosemary notes; fine tannins meet tender protein.
- Charcoal-grilled tuna with tomato & capers - red fruit brightness and saline lift match Mediterranean savor.
- Mushroom risotto with pecorino - umami depth echoes the wine's earthy-mineral register; acidity cuts the richness.
- Roast chicken with sumac & lemon - citrusy spice and crispy skin harmonize with the wine's zest and gentle grip.
