At a glance

Producer

Pedro Parra

Region

Colchagua Valley, Chile

Grape variety

Cinsault

Wine type

Red

Body

Light-bodied and Delicate

Sweetness

Dry

Typical price

$15-$25

Tasting profile

Bright red fruit (cherry, cranberry), floral notes, subtle spice, light earthiness

Evolution: Fruit will integrate further with softened tannins and more subtle tertiary notes (dried herbs, forest floor) developing

At peak: Elegant, balanced red with vibrant fruit and fresh acidity supporting a refined finish

Structure

Acidity

Medium-plus acidity providing freshness and aging potential

Tannins

Light, silky tannins

Alcohol

Approx. 13.5%

Aging potential

5-7 years considering producer style and grape variety

Drinking window

Peak drinking

2024 to 2027

Optimal window

2023 to 2028

Current status

Approaching ideal drinking window

Current condition

Fresh with good acidity, tannins softening

The wine’s moderate acidity and light tannic structure alongside the fresh vintage conditions indicate an optimal drinking window of roughly 4-7 years from harvest. Peak occurs after initial bottle aging softens tannins and melds flavors.

Food pairing

Pairs well with grilled fish, charcuterie, poultry, light pasta dishes, and soft cheeses—complements dishes emphasizing freshness and light spice.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (30 minutes) — Light decanting helps open aromas and soften tannins without losing delicate freshness

Sustainability

Sustainability score: 7/10

Pedro Parra practices minimal intervention winemaking, uses dry farming techniques, water conservation measures, and lightweight eco-friendly packaging

The producer emphasizes sustainable vineyard management and environmentally conscious packaging choices but lacks formal organic or biodynamic certifications. Irrigation is minimized and energy consumption is managed responsibly. Overall, a moderately sustainable production model typical among Chilean boutique estates.