This is Pedro Parra’s first Pais under his family label. It’s made from very old dry-farmed Pais grapes on granite-quartz soils. 30% full-clusters were used and natural yeast. It was aged in large oak and concrete vats. This is a Pais that leans towards Beaujolais rather than the rustic versions you can find in Chile. The nose has some earthy herbal notes and the palate is red fruit dominated along with floral notes. What really stands out is the weightlessness and elegance on the palate. Only 544 cases were made. If you don't know Pedro Parra, he is the only non-French wine terroir-specialist out of only a handful in the world. He consults with many Chilean producers as well as other producers around the world, most notably Liger-Belair in Burgundy.
https://winediplomats.com/
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11/12/2021 - Toshy Likes this wine: 95 Points
Tried at Poco wine bar. Mineral and good tannins.
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8/6/2021 - Grape_ape Likes this wine:
light, easy drinking but with just a touch of nice complexity great value
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9/9/2020 - Wine Diplomats Likes this wine: 91 Points
This is Pedro Parra’s first Pais under his family label. It’s made from very old dry-farmed Pais grapes on granite-quartz soils. 30% full-clusters were used and natural yeast. It was aged in large oak and concrete vats. This is a Pais that leans towards Beaujolais rather than the rustic versions you can find in Chile. The nose has some earthy herbal notes and the palate is red fruit dominated along with floral notes. What really stands out is the weightlessness and elegance on the palate. Only 544 cases were made.
If you don't know Pedro Parra, he is the only non-French wine terroir-specialist out of only a handful in the world. He consults with many Chilean producers as well as other producers around the world, most notably Liger-Belair in Burgundy.
https://winediplomats.com/
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3/28/2020 - chatters wrote:
Oooh foxy cherry and a little spice, textured grippy, tight, slightly chalky tannins and the flavours are equally foxy on the palate. Not for me.
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