"The 2018 Pencopolitano is a regional red blend of 67% Cinsault de Guarilihue and 33% País de Portezuelo from old vines (40 to 200 years old) on granitic soils rich in lime, sand and quartz. It was fermented with 30% whole bunches and aged in 2500-liter oak tuns, 5000-liter oak vats and 3000-liter concrete vats for 10 to 11 months. It's a wine with more structure and fruit, a round mouthfeel and a frank personality that's easier to understand." (Wine Advocate 2020)
Features
Estate
Pedro Parra y Familia
Cuvée
Pencopolitano
Vintage
2018
Designation
Itata
Region
Chile
Grape varieties
67 % Cinsault, 33 % Pais
Terroirs
Granite and quartz soils
Viticulture
Traditional and meticulous
Harvest
At optimum maturity
Winemaking
Fermentation in open concrete and stainless steel tanks
Breeding
In truncated-cone tanks, foudres and concrete vats
Alcohol content
12.5%
Tasting & pairing
Nose
Intense red and black fruit and mineral notes
Mouth
Juicy and fruity, fresh and mineral at the same time, good tannic structure
Serve
AT 10-12°C
Drink before
2024
Food and wine pairing
Accompanies entrecote steak, couscous, chili con carne...
Pedro Parra y Familia
Itata
Expert opinion
Robert Parker - Wine Advocate
Rated (2020 guide) 92/100 (Outstanding wine)
Domaine noté Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About the wine:
Pencopolitano 2018 is a regional red blend of 67% Cinsault de Guarilihue and 33% País de Portezuelo from old vines (40 to 200 years old) on granite soils rich in lime, sand and quartz. It was fermented with 30% whole bunches and aged in 2500-liter oak tuns, 5000-liter oak vats and 3000-liter concrete vats for 10 to 11 months. It's a wine with more structure and fruit, a round mouthfeel and a frank personality that's easier to understand. 14698 bottles were made in March 2019.
Customer reviews
Customer rating
3/5
out of 4 reviews
Note and review by M. THIERRY V. Published on 07/05/2021
A majority of Cinsault, which is not easy to vinify. Very good.
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Note and review by M. MARTINES R. Published on 20/01/2024
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Note and review by M. MAZZA I. Published on 29/07/2021
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Note and review by M. SEBASTIEN B. Published on 23/06/2021
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