Pedro Parra, `Monk` Itata Valley Cinsault

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 20 years discovering new sites, digging ‘calicatas’ (pits for soil analysis) and transforming how wineries manage their vineyards. In 2013, assisted by consultant winemaker, long-term friend and business partner Alberto Antonini, Pedro released Chilean wines under his own, eponymous label. His vision was simple: to make pure wines from old bush vines in Itata, grown on granitic soils, and help the local “brave vignerons” who protected the land and vines for centuries.

The historic Chilean winemaking region of Itata, where vines were planted almost 500 years ago by Spanish missionaries, is 500 kilometres south of Santiago and characterised by cooling Pacific breezes, moderate temperatures and cloudy summers, allowing grapes to ripen steadily. The region has enjoyed a resurgence in recent years, with a new generation of winemakers like Pedro championing old vines and celebrating the region’s winemaking traditions. All grapes are hand-harvested from dry-farmed bush vines, many over 100 years old. Thanks to the strong winds in the Itata valley, there is very little disease pressure, allowing Pedro to farm organically.

Pedro’s ‘Village’ wines: ‘Vinista’ and ‘Imaginador’ are characterful expressions of Itata. They are all made with 30% whole-bunch fermentation. ‘Vinista’ comprises 100% País sourced from 120-year-old vines, aged in concrete and stainless steel. It is defined by notes of concentrated cranberry, wild herbs and white pepper. ‘Imaginador’ (100% Cinsault) spends 12 months ageing in concrete and untoasted foudres and is characterised by fine tannins and a marked minerality.

Besides wine and family, Pedro’s other great love is jazz music. His two single-vineyard Cinsault ‘Premier Cru’ wines are aptly named after legendary musicians: Freddie Hubbard and Thelonious Monk. For these wines, Pedro identified the Itata subregion of Guarilihue. Its elevation (approximately 300 metres above sea level) and very poor soils of granite, quartz and clay, make it ideal for growing premium Cinsault. Made in tiny quantities, from 70 to 80-year-old bush vines, both wines demonstrate Cinsault’s personality from different sites. The granitic soil for ‘Hub’ has a high iron content, giving the wine a beautiful mineral quality. The granitic clay soils for ‘Monk’ lend structure and complexity to this wine.

Pedro has also produced three 'Grand Cru' wines from the Guarilihue region, made from 100%, whole-bunch fermented Cinsault. They are aged in 15-litre foudres and spend a further eight months in bottle before being released. `Miles` is grown on a plot of 0.3 hectares, composed of iron-rich, red, sandy and silt soil. A long maceration at low temperatures (40 days at an average temperature of 18 degrees) ensures that the flavours of this mineral-rich soil are clearly expressed in the wine. The elegant ‘Trane’, a tribute to John Coltrane, comes from vines grown on shallow granitic soil containing silt and stones. Named after American musician Miles Davis, `Miles` is elegant and composed. Meanwhile `Newk` is the opposite. This 0.2-hectare plot is planted on white soil, with very little mineral content. The wine is macerated for around 30 days and is full of tension, austerity, and elegant tannins. Inspired by legendary saxophonist Sonny Rollings, `Newk` (Sonny's third album) is a pure expression of heart and soul and is Pedro's favourite wine.