{"title":"Pedro Parra","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eHistory\u003c\/strong\u003e Pedro Parra y Familia was formally established in 2019 by Chile's most renowned terroir specialist, Pedro Parra, after two decades as a global consultant (Clos des Fous, Aristargos, and projects in Burgundy, Barolo, Oregon, etc.). A PhD in terroir from Paris AgroTech, Parra spent years mapping Chile's granite and schist soils before acquiring his own vineyards in Itata (old-vine País and Cinsault) and Guarilihue (Cinsault, Carignan). The winery is headquartered in the tiny village of Guarilihue, Itata Valley, and produces only 30,000–40,000 bottles annually. It represents the purest expression of Parra's lifelong obsession with precision viticulture and ancient, dry-farmed vines.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eViticulture Philosophy\u003c\/strong\u003e Parra farms exclusively old, head-trained, dry-farmed bush vines (60–150 years old) on the purest granite and quartz soils he has identified in Chile, primarily in Itata and Guarilihue. All vineyards are organic (in conversion to biodynamic), with zero irrigation, zero tillage, and extreme low yields (1–2 kg\/vine). He selects micro-terroirs with the highest quartz content and fractured bedrock, believing these impart the greatest freshness, salinity, and energy. The philosophy is radical: “the vineyard makes the wine; the cellar only tries not to ruin it.”\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eWinemaking Techniques\u003c\/strong\u003e Extreme minimalism defines the cellar. Grapes are hand-harvested, 100 % whole-cluster, foot-trodden in open wooden vats, and fermented with indigenous yeasts. No punch-downs or pump-overs; only one gentle manual extraction at the end. Wines are aged 12–18 months in old 500–2,500 L neutral oak foudres or concrete. Zero additions except a tiny dose of SO₂ at bottling (10–20 mg\/L total). No fining, no filtration. The result is a series of single-vineyard wines (Pencopolitano, Trane, Pansur, etc.) that are pale, tense, saline, and profoundly mineral.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eCritics and Journalist Praises\u003c\/strong\u003e Pedro Parra's wines have achieved cult status. Luis Gutiérrez (Wine Advocate) calls him “the most important terroir voice in South America,” awarding 96–99 points to recent releases and describing the 2022 Trane as “one of the greatest reds I have ever tasted from Chile.” Tim Atkin MW named Parra “Winemaker of the Year” (Chile 2022) and consistently scores the portfolio 96–98 points, praising the “electric freshness, saltiness, and transparency.” Decanter, Jancis Robinson, and La Cav all rank the wines among Chile's finest, often comparing them to top Burgundy or Northern Rhône for texture and energy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003csection\u003e\u003c\/section\u003e\n\u003csection\u003e\u003c\/section\u003e\n\u003c\/div\u003e","products":[{"product_id":"pedro-parra-imaginador-cinsault-2023","title":"Pedro Parra Imaginador Cinsault 2023","description":"\u003cp dir=\"auto\"\u003eFrom Pedro Parra y Familia in Chile’s Itata Valley, the Imaginador Cinsault 2023 is a refined 100% Cinsault sourced from five old vineyards (45-88 years old) on granitic soils in Guarilihue Alto, where the coastal range slopes provide sharp minerality. Hand-harvested grapes from the balanced 2023 vintage—characterized by moderate conditions yielding concentrated yet fresh fruit—undergo fermentation with 100% whole clusters and indigenous yeasts at low temperatures for 15 days with 12 days of maceration, followed by 11 months' maturation in oak and concrete vats to enhance structure and purity. As Pedro Parra's personal project emphasizing dry-farmed granite terroirs, this production yields a radiant ruby wine with vivid color and approachable harmony.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e A delicate, perfumed Itata Cinsault with wild raspberries, strawberries, flowers, and white sesame aromas, offering an ethereal medium-bodied palate with dissolved chalky tannins and a nimble, peppery finish full of energy and finesse. The nose enchants with ripe cherries, juicy raspberries, floral nuances, and a subtle spicy note. On the palate, it is fresh and lively with medium structure, soft tannins, fine acidity, and flavors of fruity richness, leading to a long, irresistible finish.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eServing and Cellaring\u003c\/strong\u003e Serve at 14-16°C with 30 minutes of decanting to enhance aromas. Ideal with spice-rubbed lamb chops, grilled salmon with chanterelles, or spicy grilled chicken with fennel salad. Enjoy now through 2030, developing subtle earthy nuances over time.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eTechnical Details\u003cbr\u003e\u003c\/strong\u003e Alcohol: 12.5% ABV\u003cbr\u003eResidual Sugar: \u0026lt;2 g\/L \u003cbr\u003eClosure: Cork\u003c\/p\u003e","brand":"Kerry","offers":[{"title":"Default Title","offer_id":47793099997355,"sku":"HV011-23","price":194.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/3023\/7867\/files\/pedro_parra_imaginador_cinsault_2023.jpg?v=1789202201"},{"product_id":"pedro-parra-bluepit-pais-2022","title":"Pedro Parra Bluepit Pais 2022","description":"\u003c!-- STYLE PROFILE GRID --\u003e\n\u003ch3 style=\"color: #222222; font-family: 'Times New Roman', Times, serif; font-size: 24px; margin-bottom: 20px;\"\u003eStyle Profile at a Glance\u003c\/h3\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin-bottom: 30px; border-top: 1px solid #eaeaea;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left; padding: 12px 10px; border-bottom: 2px solid #eaeaea; font-family: Arial, sans-serif; font-size: 13px; text-transform: uppercase; color: #666666;\"\u003eAttribute\u003c\/th\u003e\n\u003cth style=\"text-align: left; padding: 12px 10px; border-bottom: 2px solid #eaeaea; font-family: Arial, sans-serif; font-size: 13px; text-transform: uppercase; color: #666666;\"\u003eProfile\u003c\/th\u003e\n\u003cth style=\"text-align: left; padding: 12px 10px; border-bottom: 2px solid #eaeaea; font-size: 13px; text-transform: uppercase; color: #666666;\"\u003eScale\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003c!-- Body --\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left; padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: 'Times New Roman', Times, serif; font-size: 16px; color: #222222; font-weight: bold; width: 30%;\" scope=\"row\"\u003eBody\u003c\/th\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: Arial, sans-serif; font-size: 15px; color: #444444; width: 40%;\"\u003eLight to Medium-Bodied, Athletic\u003c\/td\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-size: 16px; letter-spacing: 2px; width: 30%;\"\u003e\n\u003cspan style=\"color: #a82228;\"\u003e●●\u003c\/span\u003e\u003cspan style=\"color: #e0e0e0;\"\u003e●●●\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Tannins --\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left; padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: 'Times New Roman', Times, serif; font-size: 16px; color: #222222; font-weight: bold;\" scope=\"row\"\u003eTannins\u003c\/th\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: Arial, sans-serif; font-size: 15px; color: #444444;\"\u003eGranitic, Chalky \u0026amp; Fine\u003c\/td\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-size: 16px; letter-spacing: 2px;\"\u003e\n\u003cspan style=\"color: #a82228;\"\u003e●●●●\u003c\/span\u003e\u003cspan style=\"color: #e0e0e0;\"\u003e●\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Sweetness --\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left; padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: 'Times New Roman', Times, serif; font-size: 16px; color: #222222; font-weight: bold;\" scope=\"row\"\u003eSweetness\u003c\/th\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: Arial, sans-serif; font-size: 15px; color: #444444;\"\u003eBone Dry\u003c\/td\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-size: 16px; letter-spacing: 2px;\"\u003e\n\u003cspan style=\"color: #a82228;\"\u003e●\u003c\/span\u003e\u003cspan style=\"color: #e0e0e0;\"\u003e●●●●\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Acidity --\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left; padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: 'Times New Roman', Times, serif; font-size: 16px; color: #222222; font-weight: bold;\" scope=\"row\"\u003eAcidity\u003c\/th\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: Arial, sans-serif; font-size: 15px; color: #444444;\"\u003eHigh, Crunchy \u0026amp; Piercing\u003c\/td\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-size: 16px; letter-spacing: 2px;\"\u003e\u003cspan style=\"color: #a82228;\"\u003e●●●●●\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Fruit --\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left; padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: 'Times New Roman', Times, serif; font-size: 16px; color: #222222; font-weight: bold;\" scope=\"row\"\u003eFruit\u003c\/th\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: Arial, sans-serif; font-size: 15px; color: #444444;\"\u003eWild Strawberry, Cranberry \u0026amp; Pomegranate Skin\u003c\/td\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-size: 16px; letter-spacing: 2px;\"\u003e\n\u003cspan style=\"color: #a82228;\"\u003e●●●●\u003c\/span\u003e\u003cspan style=\"color: #e0e0e0;\"\u003e●\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Oak --\u003e\n\u003ctr\u003e\n\u003cth style=\"text-align: left; padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: 'Times New Roman', Times, serif; font-size: 16px; color: #222222; font-weight: bold;\" scope=\"row\"\u003eOak\u003c\/th\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-family: Arial, sans-serif; font-size: 15px; color: #444444;\"\u003eNone (Aged Entirely in Concrete \u0026amp; Unlined Vats)\u003c\/td\u003e\n\u003ctd style=\"padding: 16px 10px; border-bottom: 1px solid #eaeaea; font-size: 16px; letter-spacing: 2px;\"\u003e\n\u003cspan style=\"color: #a82228;\"\u003e●\u003c\/span\u003e\u003cspan style=\"color: #e0e0e0;\"\u003e●●●●\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c!-- EXPERT TASTING NOTES \u0026 ESTATE REPUTATION --\u003e\n\u003cdiv style=\"background-color: #f7f7f9; border-radius: 6px; padding: 20px; margin-bottom: 30px;\"\u003e\n\u003ch4 style=\"margin-top: 0; margin-bottom: 10px; color: #222222; font-family: 'Times New Roman', Times, serif; font-size: 18px;\"\u003eExpert Tasting Notes \u0026amp; Estate Reputation\u003c\/h4\u003e\n\u003cul style=\"margin-bottom: 0; color: #444444; font-family: Arial, sans-serif; font-size: 15px; line-height: 1.6; padding-left: 20px;\"\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003e96 Points – Robert Parker's Wine Advocate:\u003c\/strong\u003e \"The 2022 Bluepit offers a stunning recalibration of the potential for País in Chile. Sourced from 150-year-old vines near the winery in Ñipas and fermented entirely with whole clusters, it spent two years in foudre to soften the tannins imparted by granitic soils. The nose is incredibly distinctive and nearly devoid of fruit altogether, presenting instead a proverbial laundry list of pristine, weightless herbal aromas, each increasingly delineated and harmonious with further aeration. On the palate, it is dazzlingly rich yet incredibly buoyant, seamlessly gliding across the palate and unfolding into an explosive yet controlled, slow-moving yet persistent finish with stony intensity and impeccable precision. This is head and shoulders above any other País I have tasted, inescapably showing that many of the best expressions of any grape variety showcase their origins above all.\"\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eThe Terroir Visionary:\u003c\/strong\u003e Pedro Parra holds a PhD in Terroir from Paris-Grignon and is globally recognized as one of the world's leading soil consultants. In his home region of Itata, Chile, his personal winemaking project is fiercely dedicated to showcasing the unadorned impact of granite soils. By working exclusively with ancestral, dry-farmed bush vines and refusing wood contact, Parra coaxes an elite, serious, and deeply mineral profile out of the País grape.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- HIGHLIGHTS --\u003e\n\u003ch3 style=\"color: #222222; font-family: 'Times New Roman', Times, serif; font-size: 20px; margin-bottom: 15px;\"\u003eHighlights\u003c\/h3\u003e\n\u003cul style=\"color: #444444; font-family: Arial, sans-serif; font-size: 15px; line-height: 1.7; margin-bottom: 30px; padding-left: 20px;\"\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e100% País sourced from single-parcel, dry-farmed, historic bush vines averaging close to 200 years of age.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003eGrown in the cool coastal hills of the Itata Valley, rooted in a unique sub-terroir composed of weathered Paleozoic granite heavily laced with blue quartz.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003eFermented utilizing 100% whole bunches with native vineyard yeasts in open concrete vats, followed by maturation entirely in neutral concrete tanks to preserve maximum mineral honesty.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- TASTING NOTES --\u003e\n\u003ch3 style=\"color: #222222; font-family: 'Times New Roman', Times, serif; font-size: 20px; margin-bottom: 15px;\"\u003eTasting Notes\u003c\/h3\u003e\n\u003cul style=\"color: #444444; font-family: Arial, sans-serif; font-size: 15px; line-height: 1.7; list-style: none; padding-left: 0; margin-bottom: 30px;\"\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e Translucent, pale garnet red with clear violet hues.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong\u003eNose:\u003c\/strong\u003e Lifted, wild, and intensely perfumed, showing clean aromas of sour cherry, wild strawberry, and pomegranate skin, layered with white pepper, hibiscus flower, and a prominent chalky, granitic mineral tone.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 10px;\"\u003e\n\u003cstrong\u003ePalate:\u003c\/strong\u003e Light-to-medium-bodied, bone-dry, and highly chiseled. Crunchy red berry fruit flavors hit the palate with immense speed, propelled by an electric, high natural acidity. The structural frame is entirely defined by powdery, chalky, granite-derived tannins that lead into a very persistent, saline, and mouthwatering mineral finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- SERVING SUGGESTION --\u003e\n\u003ch3 style=\"color: #222222; font-family: 'Times New Roman', Times, serif; font-size: 20px; margin-bottom: 15px;\"\u003eServing Suggestion\u003c\/h3\u003e\n\u003cul style=\"color: #444444; font-family: Arial, sans-serif; font-size: 15px; line-height: 1.7; margin-bottom: 30px; padding-left: 20px;\"\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e Serve chilled at 12–14°C to highlight its refreshing crunch and optimize the vertical granitic tannins.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eDecanting:\u003c\/strong\u003e A brief 15-to-20 minute decant is highly recommended to let the delicate floral notes and whole-cluster spice components uncoil. Terrific immediate drinking, with the potential to cellar beautifully over the next 5–8 years.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eWestern Pairing:\u003c\/strong\u003e An excellent matchup for charcuterie, seared duck breast, herb-crusted salmon steaks, or a savory mushroom tart.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 8px;\"\u003e\n\u003cstrong\u003eAsian \u0026amp; Cantonese Pairing:\u003c\/strong\u003e This wine's light body, lack of oak, high acidity, and savory spice notes act as an exceptional mirror for delicate roasted poultry and savory dim sum. It pairs flawlessly with \u003cstrong\u003e豉油雞\u003c\/strong\u003e (Soy Sauce Chicken), \u003cstrong\u003e明炉燒鴨\u003c\/strong\u003e (Roasted Duck), or \u003cstrong\u003e潮州蒸粉果\u003c\/strong\u003e (Chiu Chow Steamed Dumplings).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kerry","offers":[{"title":"Default Title","offer_id":47793102454955,"sku":"HV012-22","price":320.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/3023\/7867\/files\/pedro_parra_bluepit_pais_2022.jpg?v=1789202205"},{"product_id":"pedro-parra-monk-cinsault-2023","title":"Pedro Parra Monk Cinsault 2023","description":"\u003cp dir=\"auto\"\u003eFrom Pedro Parra y Familia in Chile's Itata Valley, the Monk Cinsault 2023 is a refined 100% Cinsault sourced from a single vineyard in Guarilihue-Tiajacura on silty sandy granite soils with high iron content that imparts structure and complexity. Hand-harvested grapes from the balanced 2023 vintage—characterized by moderate conditions yielding concentrated yet fresh fruit—undergo fermentation with indigenous yeast in concrete tanks using 100% whole clusters, followed by 11 months' aging in oak vats to retain fruit purity and develop fine tannins. Named after jazz musician Thelonious Monk, this production emphasizes dry-farmed old vines and minimal intervention, yielding a radiant ruby wine with vivid color and approachable harmony.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e A delicate, perfumed Itata Cinsault with wild raspberries, strawberries, flowers, and white sesame aromas, offering an ethereal medium-bodied palate with dissolved chalky tannins and a nimble, peppery finish full of energy and finesse. The nose enchants with ripe cherries, juicy raspberries, floral nuances, and a subtle spicy note. On the palate, it is fresh and lively with medium structure, soft tannins, fine acidity, and flavors of fruity richness, leading to a long, irresistible finish.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eAwards and Accolades\u003c\/strong\u003e The 2023 Monk Cinsault earned 93 points from James Suckling for its delicious tanginess full of wild raspberries, strawberries, flowers, and white sesame with ethereal medium-bodied palate and nimble peppery finish.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eServing and Cellaring\u003c\/strong\u003e Serve at 14-16°C with 30 minutes of decanting to enhance aromas. Ideal with spice-rubbed lamb chops, grilled salmon with chanterelles, or spicy grilled chicken with fennel salad. Enjoy now through 2033, developing subtle earthy nuances over time.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eTechnical Details\u003cbr\u003e\u003c\/strong\u003e Alcohol: 13% ABV \u003cbr\u003eResidual Sugar: \u0026lt;2 g\/L\u003cbr\u003eClosure: Cork\u003c\/p\u003e","brand":"Kerry","offers":[{"title":"Default Title","offer_id":47793103470763,"sku":"HV013-23","price":320.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/3023\/7867\/files\/pedro_parra_monk_cinsault_2023.jpg?v=1789202207"},{"product_id":"pedro-parra-trane-cinsault-2023","title":"Pedro Parra Trane Cinsault 2023","description":"\u003cp dir=\"auto\"\u003eFrom Pedro Parra y Familia in Chile's Itata Valley, the Trane Cinsault 2023 is a refined 100% Cinsault sourced from a single vineyard planted in 1944 in Guarilihue Alto on silty sandy red decomposed granite soils that impart vibrancy and structure. Hand-harvested grapes from the balanced 2023 vintage—characterized by moderate conditions yielding concentrated yet fresh fruit—undergo 100% whole cluster fermentation in concrete with indigenous yeast, followed by 12 months' aging in concrete and oak cask to enhance purity and finesse. Named after John Coltrane, this limited-production wine yields a radiant ruby wine with vivid color and approachable harmony.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e A tangy, spicy, and racy Itata Cinsault with a fine twist of white sesame to the strawberries, crushed stones, white pepper, and pomegranate, delivering delicious firmness on a medium-bodied palate with fine, attractive austerity. The nose enchants with ripe cherries, juicy raspberries, floral nuances, and a subtle spicy note. On the palate, it is fresh and lively with medium structure, soft tannins, fine acidity, and flavors of fruity richness, leading to a long, irresistible finish.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eAwards and Accolades\u003c\/strong\u003e The 2023 Trane Cinsault earned 97 points from Tim Atkin for its tangy, spicy, and racy nose with white sesame, strawberries, crushed stones, white pepper, and pomegranate, plus delicious firmness and attractive austerity.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eServing and Cellaring\u003c\/strong\u003e Serve at 14-16°C with 30 minutes of decanting to enhance aromas. Ideal with spice-rubbed lamb chops, grilled salmon with chanterelles, or spicy grilled chicken with fennel salad. Enjoy now through 2033, developing subtle earthy nuances over time.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e \u003cbr\u003eAlcohol: 13% ABV\u003cbr\u003eResidual Sugar: \u0026lt;2 g\/L \u003cbr\u003eClosure: Cork\u003c\/p\u003e","brand":"Kerry","offers":[{"title":"Default Title","offer_id":47793104683179,"sku":"HV014-23","price":438.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/3023\/7867\/files\/pedro_parra_trane_cinsault_2023.jpg?v=1789202208"}],"url":"https:\/\/www.regiswine.com.hk\/collections\/pedro-parra.oembed","provider":"Regis Wine","version":"1.0","type":"link"}