A new village red produced with País grapes from different vineyards in Portezuelo (Itata), Vinista comes from extremely old, dry-farmed vines on granite soils rich in quartz and was cropped from a dry vintage. They used 30% full clusters in the fermentation with indigenous yeasts, and it matured in 5,000-liter oak vats and 3,000-liter concrete vats for 10 to 11 months. His initial idea was to focus on Cinsault, but as he learned more about País, he decided he was ready to make his first varietal País wine. In this first vintage, he harvested before two big storms to avoid botrytis—because the País bunches often touch the ground, rain during harvest is very dangerous for the variety. This is varietal, clean and expressive. The biggest surprise is the softness of the tannins, and Parra thinks this is due to the good terroir—for País, the terroir must have good drainage and no clay. The truth is this wine is surprisingly elegant but doesn't have great complexity. 6,526 bottles were filled in March 2019.
|Format:||12 x 750ml|
92 POINTS, WINE ADVOCATE
The 2018 Pencopolitano is a regional red blend of 67% Cinsault from Guarilihue and 33% País from Portezuelo from old vines (40 to 200 years old) on granite-based soils rich in lime, sand and quartz. It fermented with 30% full clusters and matured in 2,500-liter oak foudres, 5,000-liter oak vats and 3,000-liter concrete vats for 10 to 11 months. This is a wine with more structure and fruit, a round palate and a straightforward personality that is easier to understand. 14,698 bottles were filled in March 2019.
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