Pedro Parra “Newk” 2020
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The Land
Guarilihue Alto sits in the coastal hills of the Itata Valley, 18 kilometers from the Pacific and 500 kilometers south of Santiago. The Chilean wine industry spent decades oriented toward Maipo and Colchagua, making concentrated, warm-climate reds for the export market. Itata was the country's original wine region: old vines, some with more than 500 years of continuous cultivation in the area, dry-farmed on granitic soils that the large commercial producers passed over. What those soils and that coastal climate produce is the opposite of the export image: light-colored, high-acid, mineral, fresh wines from varieties the industry had largely forgotten. The Newk comes from a 0.43-hectare vineyard on granitic slopes in Guarilihue Alto, stony soils with minimal clay, 18 km from the Pacific.
The Wine
100% Cinsault, 100% whole-cluster fermentation with indigenous yeasts. Aged 12 months in foudres (large, neutral wood). Dry-farmed bush vines, ungrafted, some over 100 years old. Named for Sonny Rollins's 1957 album "Newk's Time." Parra describes this as the most incisive and mineral of his single-vineyard cuvées. 2020 in Itata brought cool coastal conditions and the natural concentration of dry-farmed old vines. The 2020 Newk shows crushed stone, fresh red berries, white pepper, wild herbs, and a saline-mineral quality that comes directly from the granite. The tannins are fine; the acidity is the spine. Light enough to serve with a slight chill; structured enough to age five years comfortably.
The People
Pedro Parra holds a PhD in terroir from the Paris Center of Agriculture and built a consulting career working across Chile, Argentina, Italy, and France, including with Jean-Marc Roulot and Louis-Michel Liger-Belair. He founded Pedro Parra y Familia in 2011 in the Itata Valley, where he was born, returning to a region the Chilean industry had effectively abandoned. His particular focus is geology as the primary driver of mouthfeel and wine character: where most consultants work from soil composition, Parra works from underlying rock type. Itata's granitic bedrock, century-old dry-farmed vines, and coastal climate are, in his reading, among the most distinctive wine-growing conditions in South America. The wines are the argument made drinkable.
Food Pairing
Grilled whole fish with chimichurri, slow-cooked pork shoulder with garlic and herbs, mushroom tacos, or raw oysters with salsa verde. Serve with a slight chill. A wine for people who are tired of heavy Chilean red; Cinsault from granite soils has Burgundian versatility without Burgundian price.
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Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
The Itata Valley in Chile, with its ancient vineyards, is at the forefront of a winemaking revolution led by terroir specialist Pedro Parra. Home to some of Chile’s oldest vines, including País and Cinsault, Itata is gaining recognition for producing distinctive wines that showcase their unique origins. These old vines, rooted deep in the granitic soils, help create complex and expressive wines. Parra's work emphasizes the intimate connection between soil, vine, and climate, elevating the region's focus on authentic, terroir-driven wines. This approach has redefined Itata as a leader in crafting varietal wines that highlight the singular characteristics of traditional grapes.
Chile - Itata
Cinsault, a heat-tolerant red wine grape, flourishes in southern France and is also making significant strides in Chile, particularly in the Itata Valley. Known for its high yields, Cinsault in France is a staple in the aromatic profiles of Languedoc-Roussillon wines and Provençal rosés, where it imparts delicate red fruit flavors and floral notes. In Chile, Cinsault is increasingly appreciated as a standalone varietal wine, celebrated for its bright acidity, red berry flavors, and soft tannins. This adaptability makes it a favorite for crafting approachable, easy-to-drink wines, particularly appealing in its pure, unblended form in the Itata Valley, marking a distinctive presence in the wine landscape.
