Temporada de hojas tiernas de la parra, ideal para preparar “sarmale” (niños envueltos). Justamente con este plato acompañamos el vino Castellino, muy buen precio, vino joven de mesa, en vista: rojo profundo con reflejos violetas, en nariz: muy frutado, recuerdos a frutas rojas, negras, ligero, fresco, con notas especiadas, en boca: nuevamente marca la fruta, muy fresco, equilibrado, suave en tanninos, me gusto, temperatura de servicio 14°C a 16° saludos. — 2 years ago
Cedar, dusty earth, dried herbs, strawberry and raspberry, all wrapped in a gauze of rock dust and pulverized dried flowers. Amazing acidity and a faint saltiness in the finish. 100+ year old Cinsault bush vines from the nooks and crannies of Itata. Dr. Terroir (soil geologist Pedro Parra) is putting his terroir where his mouth is. Roughly 30% whole cluster, but 100% delicious. — 3 years ago
100% Pais from different vineyards - some on volcanic soils, others on granite soils - fermented with indigenous yeasts and 60% whole clusters. Aged in concrete and oak for a year. Red fruit and iron notes. Light-bodied, savory, elegant — a month ago
Pale ruby; medium plus intensity aromas of alpine strawberry, hibiscus, subtle herbs; dry, medium plus acid, medium alcohol, medium body, medium plus intensity flavors consistent with aromas; clean and fresh, very interesting; simpler but cleaner than the Monk — 2 years ago
Bought this at Republica de la Parra. Node has berries, wet leaves. Taste is a bit thin, berries, soft on tannins but they're there. Had it with pasta, would go well with light meats. recommended. — 3 years ago
ウニにピッタリ!
蔓山のウニ和え麺に。 — 4 months ago
Loved this! Blend of Cinsault (67%) and País (33%). Nice minerality and tannins. Hint of smoke. — 4 years ago
Rhonely Boy
Give this one a proper 1.5 hour decant, tight, needs to relax. Also deserves proper wine glass, I used a glass tumbler.
Enjoying by the glass, it was fun to witness it unfold. Tight, earthy, tannic, and not very expressive at the beginning, later a floral and raspberry note showed up in the nose. Earthy on the pallet.
9.1 for my experience, could achieve 9.3 with proper handling. — 5 days ago