Pedro Parra was born in Concepcin, Chile, near Bio Bio and Itata, and he is raising his family there now. Pedro holds a PhD in terroir from the Paris Center of Agriculture, with six years experience in French terroirs. As a highly respected consultant working in several countries and terroirs (Chile, Argentina, USA, Italy, Canada, France, Armenia), Pedro brings an open mind and vision to winemakers and viticulturists alike. Pedro has been described as the leading figure of the New Chile movement by the international press, in part because of his constant endeavor to bring a new vision to the Chilean wine industry, searching for quality terroirs and developing new plantings throughout the country. As a consultant, Pedros has work with many wineries, that includes Comando G, Jean-Marc Roulot, Marco Marengo, Liger Belair, Altos las Hormigas, Chapter 24, and Zuccardi to name a few.
We have had the privilege to attend one of Pedro Parra’s “limestone” seminars, which made a lasting impression upon us. Pedro’s knowledge is reference point, and his palate gifted.
100% Cinsault, “Imaginador” is a wine Parra envisioned many years ago when he discovered the great potential of the Itata terroir. This wine comes from 4 different growers Parra sources, all in the upper part of the hills, over granite soils. All the sites were planted more than 200 years ago, with the vines 45 to 70 years old, and so, the vineyard shares a long history. All blocks are supposed to be Cinsault, but because of the history they all are field blends with Muscat, Semillon, Carignan and Pais. They are all harvested and vinified together with 30% full clusters and indigenous yeasts. After fermentation the maceration is extended, before being aged in a 50/50% combination of 2,550-liter oak foudres and 3,000-liter concrete vats for 10 to 11 months.
Lightly colored as one expects from Cinsault. Intensely floral fragrances combine with crushed stone and tarry-minerality. Delightful spicy red pomegranate and cranberry-cherry-like fruit. Takes a nice chill and is well suited for a variety of pairings from a roasted chicken to grilled ahi or salmon.