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For Pedro Parra the purest expression of his passionate devotion to terroir is Clos des Fous, his collaboration with Francois Massoc, Paco Leyton, and Albert Cussen. Although the project is based in Pedro's home region of Bio Bio, 500km south of Santiago, the focus is not limited to making wines from Bio Bio: rather the idea is to discover (or rediscover) and celebrate great unknown terroirs throughout Chile - a vast and endlessly varied country - that is full of the vibrancy, uniqueness, and...
- 96 Points -
A full-bodied pinot noir with iodine, dried strawberry and oyster shell. It's like fossilized shells. Full body, velvety tannins and a long and intense finish. Decadent aftertaste. Made from a vineyard planted with 10,000 plants per hectare and 600 grams per plant.See detailed press review