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Wine Advocate Score: 93
We thoroughly enjoyed tasting the wines from Pedro Parra y Familia. The passion put into these wines is as evident and convincing as the terroir of Itata and the amazing flavors and scents found within (the nose and tongue do not lie!). These are some of the best we've tasted from Chile in some time. If you are unfamiliar with Chilean viticulture these will be a splendid introduction; if you remember when Chilean wines first splashed onto the market decades ago, these bottles will showcase not only how far their acumen has progressed but also how much potential and world class quality can come out of their soil and into our glasses-- these are the real deal!

"Pedro Parra y Familia was born in my head many years ago, but it was only after 15 years as a consultant, traveling and working all around, I felt mature enough to begin. The main idea was always the same: make pure terroir wines from Granite soils. Make wines I like to drink, and be free to select and create from several terroirs. But more important, the idea is to start something that I can share with my family, my wife Camila, and my kids Diego, Felipe and Colomba." - Pedro Parra

"After 18 years of terroir work all around the World, I felt mature enough to create my own wines, from what I consider the most incredible Chilean Terroir, Itata." - Pedro Parra

I had the chance to work and dig in Barolo, Burgundy, Montalcino, Oregon, Sicily, Rioja, and worked with the best people." - Pedro Parra

"Pedro Parra y Familia is based on the South of Chile, mostly Bio-Bio, ITATA and Cauquenes appellations. Why? Very simple; this area is in my experience the only place in Chile where I can produce the wines I like to drink: a mix of fresh-acid fruit, with complex flavors of flowers, soil, underbrush and a great granitic, mineral-driven mouthfeel."

The 2019 Pencopolitano is a blend from Itata and Cauquenes. The local environs are rife with cloudy weather and coastal mountain climates resting over red granitic slopes (the soil dates back to the Paleozoic era, around 240 million years ago).

WINE ADVOCATE 93 POINTS - "The red blend 2019 Pencopolitano was produced with 50% Cinsault and 50% País from old vines on granite and basalt soils. It fermented with 60% full clusters and was bottled at 12.5% alcohol after 10 months in oak and concrete vats. This is perfumed and ethereal, going more in the direction of Imaginador, with more finesse and sharper than previous years and with more País, going for a much more serious wine. The palate is vibrant and austere with pristine flavors."
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