$66.99 on 6+ bottles (code: 6saves3)

2022: 96+ pts Wine Advocate – Robert Parker (2023, NYR)
Hailing from complex soils defined by a mixture of iron, quartz, sand and silt, the 2022 Trane is the most aromatically spectacular wine in the Parra lineup, opening with an alluring, complex perfume of licorice, orange peels, roses and dark fruits. Similarly, the palate is the most sumptuous and concentrated, ratcheting up the density and saturation while sacrificing none of the silky precision that defines the house style. This power is echoed on the finish with an expansive, sweet intensity that swells in lockstep with a simmering mineral undercurrent, concluding with a retronasal perfume first observed on the nose. This is certainly the flashiest, most seductive wine in the stable, and I suspect it will evolve beautifully in the cellar.

• 100% Cinsault
• Sourced from a single vineyard planted in 1944 located in Guarilihue Alto
• Silty sandy red decomposed granite
• Hand harvested
• 100% whole cluster fermentation in concrete with indigenous yeast
• Aged for 12 months in concrete and oak cask
• Named after John Coltrane, the Trane Cinsault is full of the energy, tension, and complexity found in each of Coltranes jazz recordings

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