$74.99 on 6+ bottles (code: 6saves5)

2022: 98 pts Wine Advocate – Robert Parker (2023, NYR)
Originating from decomposed granite soils containing mica, quartz, silt and sand, the 2022 Miles holds the top position in the Pedro Parra cellar. It presents an enchanting bouquet of dark fruits, exotic spices and fresh flowers that is both commanding and elegant, focused and expansive. The silky palate merges the finest elements found throughout the collection and unites them: textural richness, vibrant energy and a gripping tannic foundation. It ends with a juicy, tense and almost sweet intensity, although it finishes bone-dry and lingers with remarkable persistence, nuance and depth. Within a cellar filled with wines intended to transcend their varieties and express only their origins, this bottling achieves that objective most clearly.

• 100% dry-farmed Cinsault
• Silty, sandy, quartzic terroir
• Sourced from a dry-farmed small vineyard in Guarilihue Alto, planted in 1982
• Silty, sandy, quartz, with a small amount of clay
• Hand harvested
• Fermented with indigenous yeast in concrete tanks
• 100% whole cluster fermentation
• Aged in a combination of large 1,500L untoasted foudre and concrete tanks
• In honor of Miles Davis

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