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Pedro Parra Monk Cinsault 2023

Pedro Parra Monk Cinsault 2023

HK$320
HK$320
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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 Pedro Parra Monk Cinsault 2023, from Chile, is 100% Cinsault. With a radiant ruby hue, it offers cherries, raspberries, and floral nuances. Earned 93 points from James Suckling. Serve at 14-16°C; enjoy now or cellar until 2033.
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From 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.

Tasting Notes 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.

Awards and Accolades 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.

Serving and Cellaring 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.

Technical Details
 Alcohol: 13% ABV
Residual Sugar: <2 g/L
Closure: Cork

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