CHILE

Chile has a long viticultural history for a New World wine region dating to the 16th century when the Spanish conquistadors brought Vitis vinifera vines with them as they colonized the region. In the mid-19th century, French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère and Cabernet Franc were introduced. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. The number of wineries has grown from 12 in 1995 to over 70 in 2005. Reasons for this sudden expansion varies, but all are essential to understanding Chilean wine culture. The largest factor, and arguably most prominent, relates to the large amount of French families immigrating to Chile during the late 20th century. The French were able to share their fine tastes and experience with the native Chileans, expanding their knowledge of the wine world. Chile is now the fifth largest exporter of wines in the world, and the ninth largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère.

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  1. PEDRO PARRA 2017 HUB CRU; ITATA

    Item #: i_383127
    Bottle Size: 750ml
    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


    "Freddie Hubbard was the most intense and sharp Jazz trumpet player of all times. His great tune Re Clay was one of my all-time hits when I was a Saxophone player. So, this wine is the more sharp and electric wine I made, coming from a very high elevation vineyard in Guarilihue. The soil is pure Quartz and Iron, extremely shallow bringing mineral reduction to the flavors that I love." - Pedro Parra

    Fermentation and aging are both made in non-epoxy concrete tank. For the first year, only 572 bottles were produced. The label is based on a Piano from the great Vinyl Hub Tones, from Hubbard (Blue Note Records) and every layer shows 10 cm of soil/rock, SO THIS WINE comes from a 10 cm shallow very stony red sandy quartzic granite, with dry-farmed 78 years old Cinsault.

    Tasting notes - The nose is filled with dark fruits and spices with mixed herbal tones-- dark blue fruits and black licorice are dusted with sea salt. Attractive and fresh. In the mouth, red fruits dominate in a mixed melange of strawberry tea and plum preserves. Sea salt, persimmon and cinnamon lend support as the excellent structure, acidity and firm tannins, keeps the wine uplifted and focused. Stunning.
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