Pedro Parra y Familia Monk

The single-vineyard Cinsault 2019 Monk was named after jazz musician, Thelonius Monk, who Pedro Parra describes as "complex and innovative." In 2019, the grapes from these old vines in Guarilihue, which are planted on red granite soils with plenty of silt, fermented with 60% to 70% full clusters, and the wine matured in a combination of oak and concrete vats for 10 months. This is the one from red soils, the one with more iron, which means in the past there was more water; and the soils keep a little more water, as they have more silt and clay, and they lack sand and maximize the iron. This wine is a bit deeper and with more volume. It's rustic elegance. 2,023 bottles were filled in February 2020.

A lot of sweetness, softness, juiciness, it is the most robust of Parra's single-vineyard Cinsaults. It maintains energy and ample flavour. A touch of reduction (gunflint), but it shows that it is a wine that will have a long life. It will be surely the longest lived. Salinity, flavour, soft, mellow tannins. A great wine, it combines freshness with verticality.