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2022: 96 pts Wine Advocate - Robert Parker (2023, NYR)
The 2022 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.

• 100% dry-farmed Cinsault
• This small vineyard is one of the oldest Cinsault vineyards in Guarilihue Alto, planted in 1942, .64HA
• Silt, quartz, sand, red granite terroir
• Hand harvested
• 100% whole cluster, fermented with indigenous yeast in concrete tanks
• Aged in large 1,500L neutral oak foudre
• Aged in concrete vat for 11 months
• “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

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.

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 Cinsault—the "Pinot Noir" of Itata, as he sees it—and País, 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 Ñipas supply extremely old País, 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 saignée method—in which a portion of grapes are pressed and the juice immediately returned to the fermentation, resulting in a proportional reduction in skin contact—to 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 élevage 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 País bottlings typically undergo warmer fermentations, 30-day macerations and aging in foudre. Published: Mar 27, 2025