2021 Pedro Parra Vinista Pais, Itata, Chile – WA 93

2021 Pedro Parra Vinista Pais, Itata, Chile – WA 93



Pedro Parra was born in Concepcion, 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.

Pais, also known as Listan Prieto (Canary Island origin) and domestically Mission, was once considered a “garbage wine” used as a filler for blending with other varieties, or made as a simple qualifiable rose.  Now unblended, singular Pais from old vines (some old dry farmed bush vine vineyards are said to be 200 year old), in Itata have become quite fashionable and cutting-edge to drink, especially for the natural wine movement.  Somewhat of a cross between a savory Pinot Noir/Gamay and aromatic-fruity Nebbiolo.

“The 2021 Vinista was produced with País grapes from four ancient vineyards, two with volcanic soils in Ñipas and two on granite from Guarilihue. The grapes fermented slowly with their natural yeasts with 100% full clusters, and the wine matured in oak and concrete vats for 11 months. There is something in common with the Hub here; it has a more evolved color and a more evolved nose, very much à la Rayas, with iron and blood, cherries in liqueur and brick dust. This comes from a warmer place but with more soil, half of it basalt, and the granite from Ñipas is very different from the one from Guarilihue; here, there is fine quartz and lots of silt, which gives more ripeness and Italian tannins. This is outstanding. It’s the finest Vinista to date. 18,000 bottles produced. It was bottled in February 2021” – 93 points, Wine Advocate