Region and Vineyards
In Chile's far south, the Itata Valley is a cradle of dry-farmed bush vines shaped by Pacific breezes and poor, ancient granites of the Coastal Range. Summers are tempered by cool nights and ocean influence, enabling slow ripening, modest alcohols and naturally fresh, savoury reds. This is where Cinsault sheds heft for clarity and tension, yielding wines with tangy red fruit, herbal lift and a saline, stony edge.
Trane comes from a single old-vine parcel in Guarilihue Alto (zone of Tinajacura), planted around 1944 and rooted in red, decomposed granite laced with quartz and iron. The silty-sandy matrix drains quickly and limits vigour, concentrating small berries and fine, linear tannins. The site is farmed organically and dry-grown, with hand work throughout. Elevation and exposure protect acidity and preserve the vineyard's signature: vertical structure, perfume and mineral persistence.
Winemaking
Trane 2018 is 100% Cinsault. Grapes were hand-harvested and brought to the cellar for a minimalist vinification that foregrounds site over technique. Fermentation occurred with native yeasts in raw concrete; approximately 30% whole bunches were included to enhance aromatic lift and structural tension. Extraction was gentle—more infusion than force—favouring perfume, texture and line.
Élevage followed in a mix of large, untoasted foudre and concrete for roughly 12 months, providing micro-oxygenation without overt wood flavour. Bottling was carried out with minimal handling (no fining and only light filtration if needed) to retain purity and the vineyard's granular, stony feel. The result is a Cinsault of precision and poise, with juicy flow, chalk-fine grip and notable ageing potential over the mid-term.
Tasting Notes
- Color: Medium ruby with a translucent core and youthful violet rim.
- Aroma: Wild strawberry, cranberry and cherry, edged by rose petal, thyme, white pepper and a cool, rocky undertow.
- Palate: Sleek and vibrant; succulent red fruit rides bright acidity and powder-fine tannins. Mineral drive elongates a savoury, saline finish with gentle herbal resonance.
Did you know?
Pedro Parra names his single-parcel wines after jazz legends. Trane honours John Coltrane, mirroring the vineyard's "vertical" profile—tension, tempo and complexity—shaped by decomposed granite and old, dry-farmed vines.
Wine Pairing Ideas
- Herb-crusted lamb chops - herbal rub echoes the wine's thyme and pepper; fine tannins match tender protein.
- Roast chicken with lemon & sumac - acidity and saline snap refresh crispy skin and pan juices.
- Seared tuna with tomato & capers - red fruit brightness and minerality play with Mediterranean savour.
- Mushroom risotto - umami depth and creamy texture meet the wine's savoury, chalky line.
