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2022: 94 pts Wine Advocate – Robert Parker (2023 NYR)
The 2022 Imaginador collects the fruit that doesn’t go into the five single-vineyard bottlings and presents them with the clarity and precision many producers strive for in their top cuves. It leads with a spice-driven nose, adding flourishes of dried flowers and smoke with time. The palate embodies the weightlessly saturated profile that defines the entire portfolio, concluding with ultra-refined tannins and stony persistence. This is a superb introduction to a world-class set of wines.

• 100% Cinsault from several vineyards in the towns of Guarilihue
• From 4 different growers, all in the upper part of the hills, over granitic soils.
• The sites were first planted more than 200 years ago, with vines 45 to 70 years old, and so, the vineyard shares a long history
• Concrete and open stainless steel tank fermentation
• 100% whole cluster fermentation with indigenous yeast in oak tanks at low temperatures for 15 days
• Aged for 1 year in troncoconic untoasted tank, foudre and concrete

In Summary on Pedro Parra,The Wine Advocate,Matthew Luczy
It should come as no surprise that one of the world’s leading terroir experts, possessing deep knowledge of the world’s finest regions and, within them, its most iconic vineyards, would also produce compelling, transparent wines that faithfully reflect their origins. This is undeniably the case with Pedro Parra. Since establishing his label in 2014, he has steadily developed an impeccable portfolio that holds up a mirror to Itata and reflects it directly into the glass. A tasting through this roster is a masterclass in transparency, attention to detail and ceaseless dedication to quality above all else.

Parra focuses almost primarily on Cinsaultthe “Pinot Noir” of Itata, as he sees itand Pas, which he equates to Trousseau, along with a small amount of Chardonnay still under development. Parra’s roster centers around five cru bottlings hailing from approximately 0.25- to 0.50-hectare sites in the uppermost section of Guarilihue planted to Cinsault 45 to 70 years ago on decomposed granitic soils with varying degrees of silt, sand, quartz and mica content and dramatically different topsoil depths. An additional pair of vineyards in ipas supply extremely old Pas, one of them 150 years old, expressed in the superb Bluepit bottling.

In the cellar, Parra has gradually moved to more whole-cluster fermentations for Cinsault and practices extremely long macerations of up to 60 days with as little cap manipulation as possible. He utilizes a reverse saigne methodin which a portion of grapes are pressed and the juice immediately returned to the fermentation, resulting in a proportional reduction in skin contactto reduce fruit flavors in the finished wines. Fermentations are cool and primarily occur in concrete vats, as does maturation, although the more grippy bottlings see levage in foudre. Sulfur additions along the way are pragmatic, and the finished wines are typically bottled with about 20 parts per million of free sulfur. His Pas bottlings typically undergo warmer fermentations, 30-day macerations and aging in foudre. Published:Mar 27, 2025