Lewis Egdell

9.2

Peach notes, minimal after taste in a good way — 2 months ago

Sander Schaap

9.1

@ Delectable: 2021 Pedro Parra y Familia Soulpit Païs, Itata. — 3 years ago

Neil Blaze

9.3

Dayum. Beautiful translucent ruby in color, this wine is so bright, lively, and fresh. Flavors of red fruits and cherry cola pop from the glass. This is a 50/50 blend of two grapes I seem to be favoring these days, so it's no surprise that I enjoyed this as much as I did. 50% Cinsault, 50% Paìs. 8/24/22. — 4 years ago

Kendall Johnson

8.9

Green apple and grass — 5 years ago

Luke Burke

9.4

This wine is INSANELY underrated! So much to unpack here. A flavor bomb. — 6 years ago

Sally Thurer

9.0

Hand Work Tempranillo 2017 Parra Jiménez Spain. Easy to drink. Would buy again. Purchased from Free Range Wine and Spirits. INEXPENSIVE! Only $11 for 1L. Biodynamic. — 8 years ago

with Neil and Alex

Mika Nishio

10

軽くも重くもない。単体でも料理とでも飲める。スッキリなやや辛口。いくらでも飲める。 — 9 years ago

Ericsson

9.3

A Pedro Parra pet project. From the soil wizard, this is really good with brightness and depth at the same time. Huge aging potential. — 4 months ago

Hajime Kawasaki

8.9

ウニにピッタリ！
蔓山のウニ和え麺に。 — 3 years ago

Allison Lyzenga

9.0

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 — 5 years ago

Mario Medina

9.1

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. — 5 years ago

Delectable Wine

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9.3

A Cinsault planted in sandy, quartz soils. On the nose, cherry and earth notes plus hints of pea and a touch of sulfur. Soft in texture, it has gentle tannins with a little chalk and a rich aftertaste. A flavorful wine. (Joaquín Hidalgo, Vinous, March 2020)
— 6 years ago

Juan Cerda

9.5

Chi-chi-chi!!! Le-le-le!!! Viva chile!!! — 8 years ago

Joseph Gannon

9.3

Funky, black pepper notes, leather and earth. Very interesting Chilean field blend, rustic and memorable. — 10 years ago

with Brooke

Ash

9.4

Fresh and light — a year ago

Ericsson

9.5

Pedro Parras wines are so unique. You can actually taste the soil in his wines. You can taste everything else too but the soil composition in the vine is the star. #geekout — a year ago

Livio Pastorino

9.3

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. — 5 years ago

Alder Yarrow

Wine Blogger Vinography

9.1

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. — 5 years ago

Lotta

9.1

A lot of passion fruit 👍👍 — 8 years ago

María Jesús Magro Aguilar

10

Comida de la parra año 2018, despues de pasar las navidades nos volvemos a reencontrar y que mejor velada que con un vino a gusto de todos, nos ha encantado!!!recomendable 100% — 8 years ago

with Alberto