Pedro Parra has an infectious exuberance when he speaks. He lets you in on how silly he finds himself that while he has gone to great and literal lengths to master terroir over a 30-year career in numerous soil pits across a 4-continent footprint, he then finds the model terroir to produce Cinsault wines just 30 minutes from his own front door in Chile’s Itata region.
Renowned wine producers such as Jean-Marc Roulot (Meursault), Liger Belair (Vosne-Romanée), Marco Marengo (Barolo), Altos las Hormigas (Mendoza), Comando G (Gredos), and Chapter 24 (Oregon), to name a few, have sought the expertise of Parra, who holds a PhD in Terroir from the Paris Center of Agriculture. He speaks rhapsodically of both grape and rock, associating either with the elements that imbue them with their typicity. In Itata for instance, he classifies Cinsault as a “fire” grape that grows principally on granite which in turn is elementally an “ocean” rock. This varietal – rock combination bodes well for balance. All other components that make up a certain terroir considered, a winemaker is thus well-served if he brings this framework to bear on the winemaking options to take, in an “equalizing” process that converts fruit into wine with the best possible outcomes.
Pedro Parra has since been growing his own vines, producing an impressive range of wines that propitiously benefit from the application of his terroir expertise harmonized with adaptive winemaking, allowing full and intended realization of the expressive potential of grape and climat.
If you would like to try and order Pedro Parra wines, drop us a line at Premium Wine Exchange. We’re excited for you to experience the three words that capture Pedro Parra’s line-up of reds: finesse, electricity and tension.