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 — 3 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 — 3 months ago
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. — 3 years ago
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. — 2 months ago
ウニにピッタリ!
蔓山のウニ和え麺に。 — 6 months 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
Louis Martin
Semi-sweet, light bodied, balanced tannins, pairs well across the meat spectrum (chicken, pork, as well as red meat). — 3 days ago