2021 Pedro Parra y Familia País Vinista

Community Tasting Notes (8) Avg Score: 89.8 points

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  3/8/2024 - Loganthered Likes this wine: 88 Points

  Served at 68 degrees with a bottle aerator.
  
  The nose offers leather and lavender.
  
  The palate offers muted fruits like strawberry and bitter cherry.
  
  The finish lingers on the tongue and throat for a bit with sensations of licorice and coffee.

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  12/20/2023 - CT_commenter Likes this wine: 92 Points

  Pale ruby. Light bodied but well structured with medium+ acidity and medium+ tannins. Bright red fruit (strawberry, red cherry) with sweet spice (star anise, liquorice), black tea, and underpinned by a subtle minerality. Some “barnyard” on the nose initially but dissipated over the course of an hour. Delicate, surprisingly complex, and a great value for a sub-$20 bottle.
  Pais is one of Chile’s heritage grapes (known elsewhere as Mission or Criolla) and this wine is sourced from pre-phylloxera old vines in the remote southern region of Itata. Although historically used for communion wine and cheap bulk wine, Pais is going through something of a renaissance and can shine in the hands of the best producers - Pedro Parra certainly amongst them.

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  10/22/2023 - rmalloy Likes this wine: 91 Points

  Dark ruby. Looks like pinot. Doesn’t taste like pinot. Serious, Italian-like. Big tannins, especially in proportion to the light-medium body. Aromas of black cardamom, cinnamon, and sage. Like smelling cola or tree bark. Sweet grape and cherry on the palate.
  
  My blind guesses were país, dolcetto, negroamaro, and xinomavro.

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  9/18/2023 - sid_loves_wine Likes this wine: 90 Points

  Wow, the previous notes are not kidding. This is like a sweaty strawberry. A strawberry that went on a hike in the everglades in July. Super stinky and salty. I really love a touch of funk in certain wines, but there's a limit to it, and this blew past it.
  
  That said, I really enjoyed some aspects. The fruit that was there was really pretty, and I loved the interesting sort of cinnamon-like accent that accompanied the fruit and funk. Tannins are pretty surprisingly chunky for something that feels so light-bodied otherwise; sort of awkward.
  
  Fun to try for sure and we drank all of it, but it was a bit much, and a far cry from his Cinsault I tried a while back (from what I can remember, very clean and precise, with dark fruit and minerals.)

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  9/7/2023 - Ben Christiansen wrote:

  Medical green funk on the nose. And on the palate. Not my thing.

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