2023 Imaginador Itata Valley Cinsault, Pedro Parra

• Style: Mineral-driven, granitic Cinsault
• Taste: Cranberry, wild herbs, vibrant acidity, fine tannins, saline finish
• Food: Grilled meats, lamb, herb-crusted chicken, aged cheeses
• Occasion: Weeknight dinner, Sunday lunch
• Serve: 13.5% ABV, cool to room temperature

In the Glass — Tasting Notes

Cranberry and wild-herb aromatics emerge first, with a saline, stony character beneath—the fingerprint of Itata's granitic bedrock. On the palate, vibrant acidity lifts the fruit while fine tannins lend structure without weight. That minerality persists through to a clean, lingering finish. At 13.5% ABV, this wine drinks with poise and freshness, equally at home at dinner or in the afternoon sun.

The Winery — Pedro Parra

Pedro Parra, a soil scientist and precision-agriculture expert trained in Paris, established his own label in 2013 to craft pure, expressive wines from old bush-vine Cinsault grown on granite in his native Itata Valley. The 2023 vintage presented a severe test: wildfires and sharply reduced yields across the region concentrated the surviving fruit and demanded careful handling. His team hand-harvested whole clusters and fermented them slowly in concrete and stainless steel, then aged the wine for twelve months in a mix of oak barrels and concrete vessels. This measured approach built depth without overripe extraction, yielding a wine that speaks authentically to its place and its year.

At Your Table — Food Pairing & Serving

Cinsault, once dismissed as a blending grape, is being rediscovered as a varietal of real character—and Itata's cool maritime influence, just 19km from the Pacific, brings out its finest qualities. Pair this wine with grilled lamb, herb-crusted chicken, or charred vegetables with romesco; it's equally compelling alongside aged hard cheeses and roast dinners. This is a wine that rewards your attention, whether you're enjoying it on a casual weeknight or at a leisurely Sunday table. If you're drawn to this bottling, explore the rest of our Cinsault selection and the growing collection of serious reds we've sourced from Chile's most intriguing regions.