Pedro Parra Hub Cinsault 2023

Enjoy it now, or cellar for up to 10 years. Decant for up to an hour before serving. This is a single vineyard Cinsault wine, harvested from a stony, high-altitude location in the Guarilihue region of Chile. Its nose is loaded with reductive scents of burnt caramel and toasted nuts, along with strong fruit notes of pomegranate, sour cherry, and orange peel. Pedro Parra is obsessed with the concept of terroir, even obtaining a doctorate in the topic from the Paris Centre of Agriculture. As a Doctor of Terroir, Parra’s main research interest is the stone bedrock underlying vineyards - he believes that it has a great effect on the wine. The granite soils that make up the vineyard for “Hub”, for example, impart a certain “raspiness” at the back of the throat, and a certain nervous tension, that red wine enjoyers will love. In the mouth, Hub is alive with dusty, finely grained tannins and elevated acidity. Alongside the strong fruit notes of pomegranate, cherry, and blood orange, it has a creamy aspect, exhibiting notes of yoghurt and crème fraiche. It was fermented on native yeasts, in a concrete tank - no oak was used in the making of “Hub”, resulting in an extremely pure fruit profile. Consider pairing it with a charcuterie board, barbecued meats, or roast vegetables.