Pedro Parra Imaginador Cinsault 2017

The 2018 Imaginador is made with Cinsault from five old vineyards in the village of Guarilihue in Itata from a dry year. It fermented with 30% full clusters and indigenous yeasts and had a long maceration after the fermentation finished. The élevage was in a mixture of 2,550-liter oak foudres and 3,000-liter concrete vats and lasted 10 to 11 months. The wine is only 12.5% alcohol and has a mineral, fresh and vertical personality with good grip and structure. It has a serious and somewhat austere personality along with depth and complexity and is nicely textured in a reductive/flinty Comando G style. It's all about texture and mouthfeel, with very good freshness, really superb. 13,965 bottles were filled in March 2019.