Pedro Parra is a renowned soil and vineyard mapping expert with a Masters and PhD in Precision Agriculture and Terroir from the Institut Agronomique National in Paris. As a consultant to many well-known wineries in the Americas and Europe, he has spent much of the past 18 years discovering new sites, digging calicatas (pits for soil analysis) and transforming the way wineries manage their vineyards. However, he always dreamed that one day he would make his own wines in his native Itata. In 2013, assisted by consultant winemaker, long-term friend and business partner Alberto Antonini, Pedro released Itata wines under his own label. His vision was simple: to make pure wines from old bush vines grown on granitic soils and to help the local “brave vignerons”, who protected the land and vines for centuries.
Pedro's Pencopolitano, a blend of two-thirds Cinsault and one-third País from Itata Valley, has lifted aromas and is well-balanced with vibrant acidity, red fruits and soft tannins. The minerality from the granitic soils carries through from the nose to the long finish.
It reminds me of some of the really good old-vine Cinsaults being made in South Africa at the moment, and that's high praise.