Pedro Parra HUB 2020
- Vinous
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This single vineyard Cinsault comes from a rocky, high-elevation site in the village of Guarilihue. 40-year-old, low-yield vines planted to soils rich in granite, silt, and quartz, as well as sand. Fermentation, 30% of which was whole cluster, took place in concrete tanks utilizing indigenous yeasts. Wine aged exclusively in concrete to retain purity of both fruit and terroir.
"Hub" is named after the jazz trumpet player, Freddie Hubbarb, whose intensity is mirrored in the strong grip and tension found in the "Hub" Cinsault.
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Vinous
The 2020 Cinsault Hub from Guarilihue Alto was fermented and aged in cement. Cherry red in the glass. The nose presents notes of blood, sour cherry and damp earth against an herbal backdrop. Taut and austere with good tension in spite of the warm year, it’s well-structured at the back of the mouth, while the tannins tickle the gums, drying them out a little.
Other Vintages
2019-
Robert
Parker
A charmer in the Southern Rhône Valley, Cinsault thrives in any hot and windy climate, and finds success in many other countries. It is a parent grape alongside Pinot Noir, of South Africa’s acclaimed red grape, Pinotage. Somm Secret—Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel (with Petite Sirah and Mourvedre) in the same vineyard, Cinsault is now an essential part of many “field blends.”
Dramatic geographic and climatic changes from west to east make Chile an exciting frontier for wines of all styles. Chile’s entire western border is Pacific coastline, its center is composed of warm valleys and on its eastern border, are the soaring Andes Mountains.
Chile’s central valleys, sheltered by the costal ranges, and in some parts climbing the eastern slopes of the Andes, remain relatively warm and dry. The conditions are ideal for producing concentrated, full-bodied, aromatic reds rich in black and red fruits. The eponymous Aconcagua Valley—hot and dry—is home to intense red wines made from Cabernet Sauvignon, Syrah and Merlot.
The Maipo, Rapel, Curicó and Maule Valleys specialize in Cabernet and Bordeaux Blends as well as Carmenère, Chile’s unofficial signature grape.
Chilly breezes from the Antarctic Humboldt Current allow the coastal regions of Casablanca Valley and San Antonio Valley to focus on the cool climate loving varieties, Pinot Noir, Chardonnay and Sauvignon Blanc.
Chile’s Coquimbo region in the far north, containing the Elqui and Limari Valleys, historically focused solely on Pisco production. But here the minimal rainfall, intense sunlight and chilly ocean breezes allow success with Chardonnay and Pinot Noir. The up-and-coming southern regions of Bio Bio and Itata in the south make excellent Riesling, Chardonnay and Pinot Noir.
Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile sometime in the 1550s. One fun fact about Chile is that its natural geographical borders have allowed it to avoid phylloxera and as a result, vines are often planted on their own rootstock rather than grafted.